Best Short Rib And Barley Stew Recipes

STOUT BRAISED SHORT RIBS WITH BARLEY

Steps:

• Set a large pot or Dutch oven over high heat. Sprinkle the short ribs all over with a generous amount of salt and some pepper (no flour required here!). Add the oil to the pot and brown the short ribs well on each of the 3 meaty sides, about 15 minutes total. Work in batches so as to not overcrowd the pot. You want a deep brown color on the meat as this will give the stew its rich flavor and color when braising. Remove the ribs and set aside.
• Add the carrots, celery and onions to the pot. Saute the vegetables until caramelized and wilted, 8 to 10 minutes. Add the garlic and toss to combine and heat through. Return the ribs to the pot and nestle in amongst the vegetables. Add the thyme, bay leaves, rosemary, stout beer, broth and tomatoes. Season lightly with salt and pepper, then stir and bring to a boil. Reduce the heat, cover with a lid and simmer the ribs 2 1/2 hours. Periodically skim any excess fat on the surface and discard.
• After 2 1/2 hours, mix in the pearl barley and dry mustard powder, then cover once more and cook 45 more minutes. When done, remove the bay leaf, thyme and rosemary stems. Taste and season the braise with salt and pepper and serve.

VINA SLATALLA'S BEEF BARLEY SOUP

Steps:

• Heat oven to 375 degrees. Place short ribs in roasting pan large enough to hold them in a single layer and roast 1 hour, turning once or twice. Pour off fat.
• Place large stew pot on stove. Put in the short ribs, parsnips, turnips, 2 carrots, onions, 2 to 3 stalks celery, 1/2 cup parsley, salt and pepper. Add water to cover.
• Bring broth to a boil, then reduce heat and simmer, covered, for 2 hours.
• Let pot cool on stove for a half-hour or so to let flavors set. Strain broth, reserving ribs, and return strained broth to pot. Let cool to room temperature. Meanwhile, remove beef from ribs, reserving meat and discarding bones.
• When broth is cool, skim fat. Return broth to stove, bring to a boil, and add barley and salt and pepper to taste. Reduce heat and simmer for 40 minutes, skimming frequently. Chop remaining carrots and celery, add to pot, and simmer for 20 minutes.
• Add reserved beef and remaining parsley. Heat through, skim again, and serve.

WINTER SHORT-RIB STEW

Steps:

• Place a rack in the middle of the oven, and heat oven to 500 degrees.
• Place the short ribs in one layer in a medium roasting pan, and roast for 25 minutes. Turn the pieces, add the garlic, and roast for 15 minutes more.
• Remove the ribs to a tall, narrow stockpot. Spoon the fat from the roasting pan, and pour any juices over the bones.
• Place the roasting pan on top of the stove over medium heat, and add 1 1/2 cups water. Bring to a boil, scraping any browned bits off the bottom of the pan with a wooden spoon. Pour this liquid over the bones.
• Add the tomatoes, 2 cups water, the bay leaf, 2 pieces of orange zest and the lemon zest. Cover the stockpot, and bring to a boil. Uncover, lower the heat, and simmer for 40 minutes.
• Stir in the barley, the string beans and 2 cups water. Cover, and bring to a boil. Uncover, lower the heat, and simmer for 30 minutes.
• Occasionally poke the string beans down into the liquid. Add 2 teaspoons salt, and simmer for 10 minutes.
• Skim the fat. Add the fennel and the herbs. Bring the pot to a boil. Lower the heat, and simmer for 5 minutes. Add the remaining salt, the lima beans, two strips of orange zest and 2 cups water.
• Bring to a boil, lower the heat, and simmer for 5 minutes. The meat should be falling off the bones.
• Remove the meat and the bones from the stockpot. Place two pieces of meat (with or without the bones) in each of six bowls, and divide the vegetables and liquid evenly over them.

GOOD EATS BEEF STEW

Steps:

• In a large mixing bowl, whisk together the tomato paste, cider vinegar, Worcestershire sauce, paprika and dried herbs. Set aside.
• Season the short ribs with 1 tablespoon of the kosher salt. Place a large griddle over medium-high heat and once a drop of water bounces off, sear the meat until browned on all sides. Once browned, remove the meat to the bowl with the paste and toss to coat. Transfer to a large piece of heavy-duty aluminum foil and seal tightly. Place the package into a metal pan and put into a cold oven on the middle rack. Set the oven to 250 degrees F and cook for 4 hours.
• Remove the meat from the oven and carefully poke a hole in the pack while holding it over a heatproof container. Drain the liquid into the container and place it into the refrigerator to cool enough so that the fat separates from the rest of the liquid, approximately 1 hour. After 1 hour, transfer the liquid to the freezer and keep there until the fat cap has solidified, approximately 1 hour. Allow the ribs to sit at room temperature while the liquid is cooling or if serving the next day, place in the refrigerator until ready to finish.
• Retrieve the liquid from the refrigerator and remove the fat cap that has formed on top. Measure out 1 tablespoon of the fat and reserve the rest for another time. Place the fat into a large saucier and place over medium heat. Once the fat has melted add the onion along with the remaining teaspoon of salt and stir to separate the onions into rings. Allow to cook for 2 to 3 minutes, stirring occasionally. Add the potatoes along with a pinch of black pepper and stir to combine. Next, add the liquid reserved from the meat and stir. Cover tightly and decrease the heat to low so that no heat is escaping the lid. Cook for 30 minutes or until the potatoes are fork tender.
• Meanwhile, cut the meat away from the bone, removing the connective tissue and discarding. Once the potatoes are tender, uncover and set the meat atop the vegetables. Cover and continue to cook for 10 minutes. Serve sprinkled with the parsley.

WILD MUSHROOM BARLEY SOUP WITH FLANKEN (BEEF SHORT RIBS)

Steps:

• Simmer dried mushrooms in water for 15 minutes. Let sit for 1/2 hour, then drain through coffee filter or fine mesh sieve, squeezing juice from mushrooms. Reserve the liquid.
• In a large, heavy-bottomed braising pan or Dutch oven, heat the oil to very hot. In batches, brown the short ribs. Remove them to a side platter. Add the onions and cook until lightly colored. Add the garlic and cook for 1 more minute. Return the short ribs to the pan and add the mushroom reconstituting water.
• On low flame, cook for 1 hour and 15 minutes, occasionally re-positioning the ribs for even cooking until very tender.
• Remove the ribs and strain the stock. Skim off most of the fat (you can do this by cooling it down, then setting it in the refrigerator). Bring stock to slow boil in the pan. Add all the mushrooms and meat. Simmer and heat through. Season with salt and pepper.
• To serve, put soup into bowls. Place 2 ribs in center, scoop of barley to the side, and mushrooms around. Serve with Mustard-Horseradish Sauce.
• Remove ribs and seeds from the chile and mince. Mix into horseradish and mustard.