Short ribs & Barley

Tender Short Ribs with Creamy Parmesan Barley.

Tips

what are short ribs

Short ribs, once a humble cut, have ascended to culinary stardom. These flavorful gems originate from the lower portion of the rib cage, primarily within the chuck section of the cow – the area between the neck and the rib. This prime location provides rich, marbled cuts of meat.

Given their high connective tissue content, short ribs truly shine when slow-cooked. Braising is the method of choice, allowing the tough fibers to gently soften and the rich flavors to deepen. The result? Incredibly tender, melt-in-your-mouth meat that practically falls off the bone.
So, grab a cozy spot on the couch and let the tantalizing aroma of braising short ribs fill your home.

basics of braising

This recipe may require more short ribs depending on the number of servings desired. Adjust the amount of braising liquid accordingly.

1. Sear: Brown the meat on all sides over high heat in a heavy-bottomed pot or Dutch oven. This develops rich flavor and seals in juices.

2. Deglaze: Pour off excess fat from the pot. Add liquid (wine, broth, or water) to the hot pot to loosen any browned bits stuck to the bottom. These browned bits, called fond, add intense flavor to the braising liquid.

3. Add Liquid: Pour in enough liquid to come about halfway up the sides of the meat. This could include broth, wine, tomatoes, or a combination. Add aromatics like herbs, spices, and vegetables.

4. Slow Cook: Cover the pot tightly and cook over low heat on the stovetop or in the oven until the meat is incredibly tender, typically for several hours. The slow, gentle cooking breaks down tough connective tissue and allows the flavors to meld.

Barley: A Versatile Grain

Barley is an ancient grain with a slightly nutty flavor and chewy texture. The two most common types of barley are:

Hulled Barley: Also known as “whole grain barley,” this type has only had the inedible outer husk removed. It retains the bran and germ, making it a rich source of fiber, vitamins, and minerals.
Pearl Barley: This type has been further processed to remove the bran and germ layers, resulting in a smoother texture and faster cooking time. While it cooks quicker, it has less fiber and nutrients than hulled barley.

How to cook barley

Rinse: Rinse barley thoroughly.

Simmer: Combine barley with water or broth in a pot. Bring to a boil, then simmer covered until tender.  

Fluff: Let it stand, covered, for a few minutes before fluffing with a fork.

short ribs and barley

Preparation Time: 25 minutes | Cook Time: 3.5 hours | Serving size: 2 – 3

Gather

short ribs

• 2-3 lbs short ribs
• 1/4 c flour
• 2 celery ribs, chopped
• 1 large yellow onion, chopped
• 2 medium carrots, chopped
• 7 gloves of garlic, minced
• 1 cup red wine
• 2 cups beef broth
• 1 tablespoon tomato paste
• 4 fresh sage leafs
• 5 thyme sprigs
• salt and pepper to taste
• neutral oil

barley melody

• 2 tablespoons olive oil
• 1/2 cup shallots
• 4 cloves of garlic
• 1 cup of pearl barley, rinsed (see tips for barley)
• 1 1/2 cups chicken broth (vegetable or beef broth also work here)
• 1 cup of shaved brussel sprouts
• 1/2 cup parmesan
• salt and pepper to taste
• zest from one lemon

Follow

short ribs

1. Preheat oven to 350 deg
2. Season short ribs with salt and pepper. Toss in flour to coat. Set aside.
3. In a large oven safe heavy bottom pot, like a dutch oven. Heat 1 tablespoon of oil over medium high heat. Add in celery, onion, carrots, and garlic. Saute until they soften. About 5 minutes. Remove cooked vegetables, and set aside.
4. Add 2 tablespoons of oil, turn heat up*
5. Sear short ribs on all sides until nice and browned. This can take anywhere between 45s – 90s. Lightly press short ribs to make sure they make contact with the pan. Do not move them until you’re ready to flip. Work in batches if you have to.
6. Remove seared short ribs and set aside.
7. If there is excessive amounts of oil in your pan (2+ tablespoons), drain.
8. Add red wine to pan. scrap the brown bits, and bring to a boil.
9. Add tomato paste and combine. Season again with salt and pepper.
10. Add vegetables and short ribs back.
11. Pour in beef broth. Add Sage and thyme sprigs Bring everything to a boil. Once it comes to a boil.
12. Cover pot with lid and place in oven. Cook for 3 hours or until meat is falling off the bone.
13. Once cooked, remove and serve with barley or your favorite side. Don’t forget to drizzle some of that delicious liquid over your short ribs.

barley melody

Pro tip: roast a head of garlic, mash and add to barley when you add the parmesan

1. In a sauce pot over medium heat, add 1 tablespoon olive oil.
2. Add shaved garlic and shallots. Saute until shallots become fragrant.
3. Add barley, push around coat. Let cook for about 1 minute. Season with salt and pepper.
4. Add in broth. Bring to a boil. Cover with a lid. Reduce heat and let cook for 25 minutes.
5. Uncover barley. Turn heat to medium, cook for an additional 5 – 6 minutes
6. 10 minutes before you’re ready to serve. Heat skillet with oil over medium high heat until glistening. Fry brussel sprouts for 5-8 minutes stirring as little as possible to promote browning.
7. Add 2 tablespoons of butter and parmesan cheese.
8. Finish with lemon zest. Before serving . Top with fried brussel sprouts