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Short Ribs with Black Barley and Mushrooms

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4.5 by 6 people

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  • Makes: 4 servings
  • Prep: 25 mins
  • Cook: 2 hrs

Short Ribs with Black Barley and Mushrooms

Directions

  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. Makes 4 servings.

From the Test Kitchen

Grain Change-Up

Substitute regular pearled barley, brown rice, farro, or wheat berries for the black barley. Omit step 1; begin with step 2.

Nutrition Facts (Short Ribs with Black Barley and Mushrooms)

  • Per serving:
  • 561 kcal cal.,
  • 21 g fat
  • (6 g sat. fat,
  • 1 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 92 mg chol.,
  • 755 mg sodium,
  • 48 g carb.,
  • 14 g fiber,
  • 4 g sugar,
  • 43 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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