Go Back
–+ servings
A bowl of beef and vegetable soup with a spoon, surrounded by bread, wine glasses, salt and pepper shakers, and fresh parsley on a table.
Print Recipe Add to Collection
Rate this Recipe!

Slow Cooker Beef and Barley Soup with Short Ribs

Fall-apart short ribs + silky barley + beef stock that knows what it's doing = the soup you've been thinking about.
Prep Time25 minutes
Cook Time6 hours
Resting Time5 minutes
Total Time6 hours 30 minutes
Course: Main Course, Soup, Soups & Stew Recipes
Cuisine: American
Servings: 6 servings
Calories: 521kcal
Author: Dee Broughton

Equipment

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.
    Four browned pieces of meat are searing in a black cast iron skillet, with a spatula flipping one piece; ingredients and kitchen towel are nearby on a beige countertop.

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.
    A hand stirs chopped carrots, celery, and onions in a black cast iron skillet with a white spatula.

Slow cook the soup

  • Transfer the veggie mixture to the slow cooker. Add the beef stock, bay leaves, and Italian seasoning, stirring to combine.
    An oval pot filled with a stew mixture of chopped vegetables, broth, dried herbs, and bay leaves on a beige countertop with herbs and seasonings nearby.
  • 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.
    A hand pours a cup of uncooked barley into a pot of dark broth on a kitchen counter with herbs, garlic, oil, and bay leaves nearby.
  • 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.
    Shredded cooked beef spread on a baking sheet, with two serving forks resting in the meat.
  • 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.
    A pot of beef barley soup with chunks of beef, sliced carrots, celery, and barley in a rich broth sits on a countertop.

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

Serving: 1serving | Calories: 521kcal | Carbohydrates: 37g | Protein: 46g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 1194mg | Potassium: 1486mg | Fiber: 7g | Sugar: 5g | Vitamin A: 5426IU | Vitamin C: 8mg | Calcium: 104mg | Iron: 4mg