2 lbs. short ribs of beef
1 med. onion, thinly sliced
2 tbsp. butter
7 c. water
4 carrots, chopped
2 stalks celery, sliced
1/2 c. barley
1/4 c. parsley
2 tsp. salt
1/4 tsp. black pepper

Trim fat from ribs. In Dutch oven slowly brown ribs and onions in butter. Drain off fat. Add water, carrots, celery, barley, parsley, salt and pepper. Cover, simmer for 2 to 2 1/2 hours or until meat is tender. Remove meat, skin fat from broth.

When cool enough to handle remove from bones, cut up meat and return to broth. Discard bones. Bring soup to boiling. Reduce heat. Simmer uncovered about 10 minutes longer. Season to taste.