Slow cooker beef and barley soup is supposed to be easy, but it almost never tastes like it was worth the time. The fix? Short ribs. They have enough fat and bold flavor to carry hearty soups – the kind people actually ask for seconds on. Brown them first to build real flavor, then let the crockpot do the work. That’s the difference between greasy broth and soup so seriously savory people actually want to eat.
We’ve tested enough versions to know what separates good from bland: two non-negotiables. When it comes to slow cooker recipes, people want to dump everything in and walk away. But if you want big flavor, don’t skip browning the meat—that’s where the layers happen. And don’t skip the skimming step. Short ribs have the right fat and flavor, but only if you know how to work with them. This recipe does.
In this recipe:
Short ribs come from the beef plate and are loaded with connective tissue and collagen that melt during slow cooking, giving you that silky texture and full-bodied broth. That’s why chuck roast can’t quite replicate the same luxurious feel.
🥩 Ingredients for Crockpot Beef and Barley Soup
- Avocado oil: helps get that perfect sear
- Beef short ribs, bone-in: the key to rich, beefy broth
- Kosher salt and black pepper: essential for layering flavor
- Yellow onion, chopped: adds sweetness to balance the richness
- Carrots and celery: the classic aromatic backbone
- Garlic, minced: because soup without garlic is just sadness
- Tomato paste: for depth and umami
- Beef bouillon paste: intensifies that slow-cooked flavor
- Beef stock: Use a good low-sodium one if possible
- Bay leaves: subtle, earthy notes
- Italian seasoning: for balance and aroma
- Pearl barley: hearty, chewy texture that completes the dish
- Red wine vinegar: finishes everything with brightness
- Fresh parsley: for freshness and color
🔪 Equipment
- Slow cooker (6-quart or larger) – Having tested a dozen crockpots, we still think this one is the best.
- Heavy skillet for searing
- Tongs
- Wooden spoon
- Ladle
📝 Step-by-Step: How to Make Slow Cooker Beef and Barley Soup
- Sear the short ribs:
Pat the ribs dry and season with salt and pepper. Heat oil in a skillet over medium-high heat. Sear all sides until browned, 2–3 minutes per side. Work in batches to avoid crowding. Transfer to the slow cooker. - Build the flavor base:
Lower the heat to medium. Add onion, carrots, and celery. Sauté until softened, 4–5 minutes. Stir in garlic, tomato paste, and bouillon paste. Cook 1 minute more to caramelize. - Slow cook:
Transfer veggies to the slow cooker. Add stock, bay leaves, and Italian seasoning. Stir. Cover and cook on LOW for 6–8 hours, until beef is fork-tender and falling off the bone. - Add the barley:
Remove the ribs and discard the bay leaves. Skim off fat from the surface. Stir barley into the broth. Cook on HIGH for 30–45 minutes, until barley is tender. - Finish the soup:
Shred the short rib meat, discarding bones and excess fat. Return meat to the slow cooker. Stir in vinegar and taste for seasoning. Add parsley before serving.
🔄 Substitutions & Variations
- Boneless short ribs: Use ~2 lbs. The soup will be slightly less rich but still excellent.
- Beef chuck roast: Cut into 2-inch cubes and sear as directed.
- Mushrooms: Add with the veggies for earthy umami depth.
💡 Meat Nerd Tips
- If the beef isn’t tender: It needs more time. The collagen hasn’t fully broken down yet — let it go the full 8 hours.
- Skim the fat: Chill the soup and remove the solid layer for the cleanest broth.
- Don’t skip the sear: Browning builds that crave-worthy depth.
- Add vinegar at the end: It wakes up the entire dish.
🍽️ What to serve with crockpot beef and barley soup
- Pair with crusty bread or a grilled cheese for dunking.
- Add a side salad with a sharp vinaigrette to cut the richness.
- For drinks, try a Cabernet Sauvignon or dark porter.
🧊 Leftovers & Storage
- Refrigerate: Up to 4 days in an airtight container.
- Freeze: Up to 3 months. Cool completely and portion before freezing.
- Reheat: Gently on the stove over medium-low until heated through.
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Slow Cooker Beef and Barley Soup with Short Ribs
Recommended Equipment
- tongs
- Wooden spoon
- Ladle
Ingredients
- 2 tablespoons avocado oil
- 3 pounds bone-in beef short ribs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 large yellow onion chopped
- 3 large carrots sliced
- 2 celery stalks chopped
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon beef bouillon paste
- 8 cups beef stock
- 2 bay leaves
- 2 teaspoons Italian seasoning
- 1 cup pearl barley
- 1 tablespoon red wine vinegar
- ¼ cup fresh parsley chopped
Instructions
Brown the short ribs
- Pat the ribs dry with a paper towel and season with salt and pepper.
- Heat oil in a skillet over medium-high heat.
- Add the short ribs in a single layer, working in batches to avoid crowding the pan.
- Sear all sides until browned, about 2-3 minutes per side. Transfer to your slow cooker.
Sauté the veggies
- Reduce the skillet heat to medium and add the onion, carrots, and celery.
- Sauté in the rendered fat until softened, about 4-5 minutes.
- Add the garlic, tomato paste, and beef bouillon paste and cook for another minute.
Slow cook the soup
- Transfer the veggie mixture to the slow cooker. Add the beef stock, bay leaves, and Italian seasoning, stirring to combine.
- Cover the slow cooker and cook on low for 6 to 8 hours, or until the meat is very tender.
Shred the beef
- Remove the meat from the slow cooker and transfer to a cutting board. Discard the bay leaves.
- Skim any excess fat from the surface of the soup with a large spoon. Stir the barley into the slow cooker.
- Turn the heat to high, cover, and cook for another 30-45 minutes, or until the barley is tender.
- While the barley cooks, shred the short rib meat, discarding the bones and any large pieces of fat.
- Once the barley is cooked, return the shredded meat to the soup. Stir in the red wine vinegar. Season with additional salt and pepper to taste.
Serve
- Turn off the slow cooker and stir in the fresh parsley just before serving.
Notes
- Short ribs are king. Bone-in short ribs create a deeper, richer broth thanks to the collagen and marrow. Boneless works, but you’ll lose a little body in the soup. Chuck roast is a great alternative.
- Sear for flavor. Don’t skip it: browning the ribs and veggies first builds a caramelized base you can’t fake in a slow cooker.
- Fat happens. After cooking, skim the top or chill overnight to easily remove solid fat before reheating for a cleaner broth.
- Barley timing matters. Add it in the last 30 to 45 minutes; if you toss it in too early, it’ll overcook and soak up all your broth.
- If the meat’s tough, keep cooking. Short ribs need time. If they’re not shredding easily, they’re just not ready yet. Cover the lid and let the soup continue to cook. Different crockpots have different high and low cooking temperatures.
- Finish with acid. A splash of red wine vinegar at the end brightens the whole dish and cuts through the richness.
- Storage tip. This soup thickens as it cools. Add a splash of broth or water when reheating to loosen it.
- Make-ahead tip. Like all soups and chilis, the flavor actually gets better overnight. Perfect for meal prep or next-day leftovers.
- Upgrade move. Add a handful of mushrooms or a dash of Worcestershire for even deeper umami flavor.
Nutrition
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❓ FAQs for the best crockpot beef barley soup
If you don’t want bland soup, yes. Searing triggers the Maillard reaction — that’s flavor chemistry 101. Skip it and you lose the depth that makes this soup stand out.
You can, but it’ll cook unevenly. The low-and-slow method ensures tender beef and balanced flavor. Note: All crockpots have different temperature settings, so adjust for your model.
Yes, farro or brown rice work well, but the texture and flavor will differ slightly and adjust cooking times as needed.
Absolutely. Actually, we prefer to make this a day or two ahead. The flavor improves overnight. Reheat over low heat and add a splash of stock if it thickens too much.
