Beef Stock | Beef Bouillon | Garlic Red Wine | Thyme | Barley Beef Ribs | Bay Leaf | Olive Oil Carrots | Vidalia Onion | Celery Frozen Mixed Vegetables Pappardelle Noodles | Salt | Pepper
Bring ribs, beef broth, beef bouillon, wine, garlic, thyme, barley and bay leaf to a boil, reduce heat and simmer for 2 hours with the lid on. Then shred the meat and refrigerate overnight.
In a skillet, sauté carrots, onion and celery for 5 minutes on medium-low heat, stirring occasionally. then skim solidified fat off the top of the chilled soup base.
Add the remaining broth to the soup base and bring to a boil. Add the vegetables and season, allowing to simmer for 35 minutes, with the lid vented. Add pappardelle and cook for 10-15 minutes.