Short Ribs with Black Barley and Mushrooms

Prep. 25 min.

Cook. 2 hrs.

Stand. 3 hrs.

1 Cup Black or Purple Barley

6 Beef Short Ribs

2 Tbsp. Extra-Virgin Olive Oil

1 medium Onion, cut in thin wedges

8 Oz. Shilitake Mushrooms, trimmed and halved

3 1/2 Cups reduced-sodium Beef Broth

2 Star Anise

1/4 Tsp. Salt

1/2 Tsp. cracked Black Pepper

2 Tbsp. coarsely ch

opped fresh Italian Parsley

2 Garlic Cloves, minced

2Tsp. shredded Lemon Peel

freshly groung Black Pepper

1. In a large heatproof bowl combine barley and enough boiling water to cover completely. Let stand at least 3 hours or up to 24 hours; let drain.

2. Trim any surface fat from ribs; season with salt and groung black pepper. In a 4-quart Dutch oven brown ribs on all sides, half at a time, in hot oil, over medium-high heat. Now remove the ribs; thenet aside. Discard all but 1 Tbsp. drippings in Dutch oven; reduce heat to medium. Add onions and mushrooms. Cook and stir about 5 minutes or until onion is tender.

3. Return ribs to pan. Add barley,broth, star anise, salt, and cracked black pepper. Bring to boiling; reduce heat. Simmer, covered, for 2 hours or until ribs and barley are tender. Remove ribs; set aside. Simmer barley mixture, uncovered, until barley is thickened (some liquid will remain). Remove and discard star anise.

4. In a small bowl combine parsley, garlic, and lemon peel.

To service, spoon barley mixture over beef ribs. Sprinkle with parsley mixture and freshly ground black pepper.

Makes 4 servings.

Grain change-up. Substitute cooked regular pearled barley for the black barley. Omit step 1; begin with step 2.

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