2 lbs. beef short ribs
2 tbsp. oil
6 c. water
1 (16 oz.) can tomatoes
1 lg. onion, sliced
2 tsp. salt
2 c. sliced carrots
3/4 c. chopped green pepper
1 c. sliced celery
3/4 c. quick-cooking barley
1/4 c. snipped parsley
1/4 tsp. pepper

Brown ribs in oil. Add water, tomatoes, onion, salt; simmer covered 1 1/2 hours. Add carrot, celery, green pepper, barley and parsley; simmer 45 minutes. Cut meat off ribs, skim fat, return meat to kettle. Serve.