Rating: 4.5 stars
11 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Don't be intimidated by cooking short ribs at home. This beef short ribs recipe requires less than 30 minutes of prep time and features familiar savory flavors and uber-tender results.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary test

prep:
25 mins
cook:
2 hrs
total:
2 hrs 25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

561 calories; fat 21g; cholesterol 92mg; saturated fat 6g; carbohydrates 48g; mono fat 11g; poly fat 1g; insoluble fiber 14g; sugars 4g; protein 43g; vitamin a 164.1IU; vitamin c 6.3mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 7.3mg; vitamin b6 0.5mg; folate 22.6mcg; vitamin b12 4.1mcg; sodium 755mg; potassium 819mg; calcium 30mg; iron 4mg.
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