With a few packs of short ribs to use up, my eyes have been on the hunt for some recipes. I found a recipe for beef, barley and leek soup via Pinterest and tackled it a couple of weekends ago. Some of my changes...I added fresh mushrooms (sliced); I sauteed the leeks and mushrooms in some bacon drippings (I keep a jar in my fridge); I chose to use beef stock; I made sure to remove as much fat as I could from the short ribs after cooking for three hours and cooling; and I increased the barley. Today, I was so happy that I had put some away in the freezer...the perfect meal for a wintry Michigan weekend. I've already received a request for it for the coming weekend.