Short Ribs with Black Barley and Mushrooms

By amt2mf

Servings Per Recipe 4, cal. (kcal) 561, Fat, total (g) 21, chol. (mg) 92, sat. fat (g) 6, carb. (g) 48, Monosaturated 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 (µg) 23, Cobalamin (Vit. B12) (µg) 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

Ingredients

• 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

Details

Preparation time 25mins
Cooking time 120mins
Adapted from bhg.com

Preparation

Step 1

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.