Add water and beef base into a large container and stir until the beef base is dissolved. Reserve beef broth for later use.

Coat the bottom of a large heavy bottomed stock pot with oil and place over high heat until the oil starts to smoke. Working in batches, brown each side of the meat, about 5 minutes each side. Place the meat on a tray and reserve for later use.

Add onions to the pot and sweat for 3 to 4 minutes. Add garlic and sauté for 1 to 2 minutes. Add carrots, celery, mushrooms, and tomato paste and cook for 5 to 10 minutes until the vegetable mixture starts to brown. Deglaze the pot with red wine and cook for another 5 minutes.

Add tomatoes, 8 cups of broth, and bay leaves. Carefully add the short ribs back into the pot (arrange the meat so it is submerged in the liquid). Bring the liquid to a simmer and cover. Simmer for about 2 ½ hours, every 30 minutes or so agitate the mixture to prevent burning. Add barley and the remaining 4 cups of broth into the pot and continue to simmer for another 30 minutes.

After 3 hours of simmering, remove the meat and place on a cutting board. Shred the beef into large chunks and discard bones and any extra fat. Place the meat back into the pot. Stir in the kale and simmer for 1 to 2 minutes or until the kale is softened. Test the soup for additional flavourings such as salt or pepper.

Serve immediately, garnish with finely grated Parmesan, freshly cracked black pepper, parsley, and a nice slice of hearty bread.

Enjoy!