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Short Ribs with Black Barley and Mushrooms

Makes: 4 to 6 servings
Prep 25 mins Cook 2 hrs
Short Ribs with Black Barley and Mushrooms
  • 1  cup  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
  • 8  ounces  shiitake mushrooms, trimmed and halved
  • 3 1/2  cups  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

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 KitchenGrain 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 561,
  • Fat, total (g) 21,
  • chol. (mg) 92,
  • sat. fat (g) 6,
  • carb. (g) 48,
  • Monounsaturated fat (g) 11,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 14,
  • sugar (g) 4,
  • pro. (g) 43,
  • vit. A (IU) 164,
  • vit. C (mg) 6,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 23,
  • Cobalamin (Vit. B12) (g) 4,
  • sodium (mg) 755,
  • Potassium (mg) 819,
  • calcium (mg) 30,
  • iron (mg) 4,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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