Short Ribs with Black Barley and Mushrooms
- 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-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.
- 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. Makes 4 servings.
From the Test Kitchen
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 ,
- 21 g fat
- (6 g sat. fat ,
- 1 g polyunsaturated fat ,
- 11 g monounsaturated fat ),
- 92 mg chol. ,
- 755 mg sodium ,
- 48 g carb. ,
- 14 g fiber ,
- 4 g sugar ,
- 43 g pro.
Kathy Love-Weitz 1964 Days Ago
So Much Flavor! It was like having a meal from our favorite restaurant in Atlanta, Rathbun's. It was THAT GOOD! You would never know that you were having a barley side, the flavors were so well blended. Worth having on a weekend when you feel like cooking and want to have a great meal without a large restaurant check but a great tasting meal. We are a small family of three so you could half the recipes for one nights meal.