Hi Janet! You don’t strain the soup, you only need to remove the thyme sprigs, bay leaf, garlic cloves, and beef bones to shred the meat, then you add the meat back to the pot and refrigerate overnight. The next day you just skim the layer of fat off the top of the soup, but don’t discard the soup base. I’ll be sure and make that more clear in the recipe card.

Thank you for catching that, Stephanie! I made sure to include that in the recipe card, as well. I’m glad that you enjoyed it!

Hi Laura! I’m so glad that you enjoyed it! Good to know that it’s still delicious without those add-ins! I appreciate the feedback.

I recommend cooking the raw rib bones first before proceeding with the soup instructions. You can try roasting them (thaw first), but I haven’t tested this out for best time, temp, and cooking method. It works best with cooked beef bones allowing for a much shorter simmer time to infuse flavor and resulting in meat that is falling off the bone.

Hi! The barley goes in the first step. You add it to the dutch oven with the liquids.