The short ribs are marvelously flavorful and result in a delicious broth, but they are fatty cut, so be sure to take care and defat the broth very well. Chilling the broth makes it easier to remove the fat, as it will harden on the surface. If you don't have time to chill the broth, use a gravy separator to remove the fat. This is a wonderful autumn soup!
For the broth:
3 1/2 pounds short ribs of beef
3 carrots, peeled
3 ribs celery with leaves
2 onions, peeled, and studded with 4 whole cloves
4 cloves garlic, peeled
4 cups beef broth
1/2 ounce dried porcini, or other dried mushrooms (optional)
4 large parsley sprigs
Finishing the soup:
3 carrots, peeled and cut into 1/4-inch pieces
3 ribs celery, cut into 1/4-inch pieces
1 cup cooked pearl barley
Salt and freshly ground black pepper, to taste
2 tablespoons chopped flat-leaf parsley
1. Place the short ribs in a large heavy soup pot along with the carrots, celery, the onions studded with cloves, and the garlic. Add 6 cups of water and two cups of the beef broth, or enough liquid to cover the meat by at least 1 1/2 inches. Bring to a boil, reduce the heat to medium-low, and simmer, covered, skimming the foam occasionally, for 1 hour.
2. Add the dried mushrooms and parley sprigs, and simmer, covered, until the meat is very tender, about 1 hour. The meat should easily fall off the bones.
3. Remove the short ribs to a bowl, slip the meat off the bones, and discard the bones. When cool enough to handle, trim excess fat off the meat and shred the meat into bite-size pieces. Reserve, covered.
4. Strain the broth into a bowl through a strainer, then strain again through a cheese cloth lined strainer. Chill the broth in the refrigerator until the fat rises and hardens on the surface. Skim off the fat with a metal spoon and discard. Alternatively, pour the broth through a gravy separator to remove the fat. Return the defatted broth to the soup pot.
5. To finish the soup, add the carrots and celery to the pot. Bring to a boil, reduce the heat to medium, and simmer, covered, until the vegetables are tender, about 10 minutes. Add the reserved beef and the cooked barley. If necessary, add the remaining 2 cups of beef broth. Season with salt and pepper and stir in the parsley. Serve immediately.
4 to 6 portions