Short ribs or beef back and rib bones with meats

Roast bones at 450 degrees until browned, about 1 hour. Remove and cube meat. Discard bones. Put meat in pot with 1 cup chopped onion and 6 cups beef broth. Cook 1 hour. Add 1/2 cup barley. Cook another hour. Add 2 cups onions, thinly sliced, sauteed until light brown.

Simmer on low heat for 15 minutes. Season with salt and pepper and serve with French bread and a salad.

NOTE: Leftover rib roast can be used instead, and omit first hour of cooking.