Step 1

Combine in a Dutch oven: water, 4 cups of beef broth, 1 tbsp beef bouillon, wine, garlic, thyme, barley (leave out for gluten-free), ribs, and bay leaf.

Step 2

Bring to a boil, reduce heat to low and simmer for 2 hours with the lid on.

Step 3

Cool to room temperature, remove the beef bones, and shred the meat. Discard the bones and refrigerate overnight.

Step 4

The next day: Remove the soup base from the refrigerator and skim all of the solidified fat off the top.

Step 5

In a skillet, heat the olive oil over medium heat and add the carrots, onion, and celery. Sauté for 5 minutes on medium-low heat, stirring occasionally, until vegetables have softened.

Step 6

Add the remaining 2 cups of broth to the soup base and bring to a boil. Add the onion, celery, carrots, and frozen vegetables. Season with salt and pepper.

Step 7

Simmer for 35 minutes, with the lid vented.

Step 8

Add pappardelle, breaking into pieces as you drop the noodles into the soup, (or cubed potatoes for GF) and cook 10-15 minutes more until noodles are done or potatoes are easily pierced with a fork. *see notes