beef barley soup recipe

2 pounds (1kg) boneless beef chuck roast, cut into 1 1/2–inch steaks, or 3 pounds (1.3kg) bone-in beef short ribs, ribs removed and reserved (see notes) Kosher salt and freshly ground black pepper 1 tablespoon (15ml) canola oil 3 large carrots (10 ounces; 280g), diced 1 large yellow onion (12 ounces; 340g), diced 2 ribs celery (6 ounces; 170g), diced 4 medium cloves garlic, roughly chopped 3 quarts (3L) homemade or store-bought chicken stock (see notes) Sachet of 2 sprigs fresh thyme, 1 bay leaf, and about 5 whole black peppercorns 1 cup pearled barley (7 ounces; 200g) 1/2 teaspoon (3ml) Asian fish sauce (optional) Minced fresh parsley, for garnish