3 pounds short ribs
3 pounds beef marrow bones
3 pounds oxtail or beef shank for soup
3 tablespoons olive oil
1-2 teaspoons kosher salt
1 teaspoon ground black pepper
4 carrots, scrubbed and cut into 3 inch chunks
4 ribs celery, scrubbed and cut into 3 inch chunks
2 large onions, quartered
1 tablespoon whole black peppercorns
3 bay leaves
2-3 sprigs fresh thyme
1-2 quarts canned beef broth (You can omit this and use all water, but I always like to give my stock a little boost.)
5-6 quarts water
2-3 cups quick cooking barley, depending on how much you like in your soup
1 large package frozen mixed vegetables (or any vegetables you like to use in soup)
Salt and pepper to taste
Preheat oven to 425 degrees F.
Rinse ribs, oxtails and bones and pat dry. Spread in a single layer on a baking sheet and toss with olive oil, salt and pepper. Roast for about 1 hour or until nice and browned.
Pour off as much of the fat as you can and discard. Put the ribs, bones and pan drippings into a large stock pot. Add carrots, celery, onions, peppercorns, bay leaves and thyme to the pot. Pour in beef broth and add water until liquid covers the contents of the pot by one inch.
Bring to a boil. Reduce heat and simmer covered for approximately 3 hours. Periodically, skim off any scum or icky stuff that forms on the top.
Remove short ribs, oxtails and bones. Set aside to cool. Strain stock into another pot and discard the vegetables and herbs. Bring to a simmer.
Add vegetables and barley to the stock and continue to simmer uncovered until barley is tender.
Remove the meat from the bones, add to the soup and heat through.