Beef and Barley Soup

This soup is perfect for right after the holidays. Made with Certified Hereford Beef prime rib, it is the perfect recipe to utilize leftovers!

Cook Time 180M
Protein 35G
Servings 8
Beef and Barley Soup
Stewing

Helpful Hereford Tips


For great flavors in your stew, simmer all ingredients on low for up to two hours.

Nutritional Information


Cals

593

Carbs

9% DV
27g

Fat

47% DV
31g

Fiber

17% DV
5g

Iron

11% DV
2mg

Ingredients

Prime rib bones (as many as the number of people you're serving)

1 pound Certified Hereford Bee prime rib, cubed

2 onions, diced

4 garlic cloves, peeled and diced

1/2 bunch celery, diced

2 carrots, grated

1/2 bunch of parsley, chopped

6 cups beef broth

3/4 bottle dry red wine

1 cup barley


Instructions

  • Heat stockpot over medium-high heat. Add 2 teaspoons olive oil, prime rib bones and brown thoroughly, taking care not to burn.

  • Add cubed prime rib, onion, celery, and grated carrot and finally garlic. Cook to caramelize until onions are golden brown.

  •  Add in beef broth and wine. Simmer for at least 2 hours to let flavors build. 

  • Cook barley in 4 cups of water in separate saucepan. When done, add to soup right before serving. Depending on liquid in soup, not all barley may be needed. Season as needed to taste. Do not over salt. Serve with crusty Sourdough and a simple salad.

AboutPrime Rib


Rich flavor with juicy tenderness. The grand champion of beef roasts. One of the most tender beef cuts. Generous marbling throughout.

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