Short Ribs with Black Barley and Mushrooms

Short Ribs with Black Barley and Mushrooms

A hearty winter dish

Short ribs with barley and mushrooms

Ingredients for 4 servings
250 grams black or purple barley
6 beef short ribs
Salt and ground black pepper
2 tablespoons extra virgin olive oil
1 medium onion, cut in thin wedges
225 grams shiitake mushrooms, trimmed and halved
0.8 litres reduced-sodium beef broth
2 star anise
1/4 teaspoon salt
1/2 teaspoon cracked black pepper
2 tablespoons coarsely chopped fresh Italian parsley
2 garlic cloves, minced
2 teaspoons shredded lemon peel
Freshly ground black pepper
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.

Trim any surface fat from ribs; season with salt and ground black pepper. In a 4-litre cooking pot 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 the pot; reduce heat to medium. Add onion and mushrooms. Cook and stir about 5 minutes or until onion is tender.

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.

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.

Source:  Better Homes and Gardens