Prep: 25 mins
Cook: 2 hrs
200g black barley
6 beef short ribs
Salt and ground black pepper
2 tablespoons extra virgin olive oil
1 medium onion, cut in thin wedges
225g shiitake mushrooms, trimmed and halved
0.75 liter beef broth or stock
2 star anise
¼ teaspoon salt
½ teaspoon cracked black pepper
2 tablespoons coarsely chopped fresh Italian parsley
2 garlic cloves, minced
2 teaspoons shredded lemon peel
Freshly ground black pepper
1. In a large bowl combine barley and enough boiling water to cover completely. Let stand at least 3 hours or up to 24 hours; drain.
2. Trim any surface fat from ribs; season with salt and ground black pepper. In a 4-quart Dutch oven brown ribs on all sides, half at a time, in hot oil, over medium-high heat. Remove ribs; set aside. Discard all but 1 Tbsp. drippings in Dutch oven; reduce heat to medium. Add onion 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 desired consistency. Remove and discard star anise.
4. In a small bowl combine parsley, garlic, and lemon peel. To serve, spoon barley mixture over beef ribs. Sprinkle with parsley mixture and freshly ground black pepper.
Recipe from Better Homes & Gardens