Braised Short Ribs with Hamakua Mushrooms, Barley & Pearl Onions
Summary
| Yield |
|---|
Ingredients
header
Braised Short Ribs 1⁄4 cup
oil 1 tablespoon
sesame oil 2 1⁄2 pounds
boneless short rib 1⁄2 cup
flour 2
celery, chopped 1
large onion, chopped 1
head garlic, cut in half 4
bay leaves 2 tablespoons
black peppercorns header
Deglaze 1 1⁄2 cup
red wine 1⁄4 cup
soy sauce 2 tablespoons
sugar 1
32 oz. of low sodium beef broth or veal stock header
Pearl Onions & Barley 1⁄2 cup
Butter 1⁄2 cup
leeks, diced 2 cups
Hamakua mushrooms, cut into 1' pieces 1 cup
clean pearl onions 2 cups
barley 4 cups
vegetable stock or chicken broth 1 tablespoon
mascarpone cheeseInstructions
Braised Short Ribs
- Heat oil in deep, heavy bottomed sauce pot.
- Coat short ribs well with flour and sear all sides of the short ribs until dark brown.
- Remove short ribs from pot.
- Add in celery, carrots, onion, garlic, bay leaves and black peppercorns to sauce pot.
- Cook vegetables until golden brown and add short ribs back to sauce pot.
- Deglaze sauce pot with red wine, soy sauce and sugar.
- Reduce liquid by half and add in beef broth or veal stock.
- Braise meat on medium heat for approximately 1-2 hours until fork tender.
- Remove short ribs and vegetables.
- Reduce the liquid until it reaches a sauce-like consistency and serve with short ribs.
- Serve short ribs with the braised vegetables over pearl onion barley.
Pearl Onions & Barley
- Use a medium sized, heavy bottomed sauce pot.
- Melt 2 Tbsp. of butter in pot.
- Add leeks, mushrooms and pearl onions. Saute until shiny.
- Add the barley and vegetable stock.
- Turn down heat to low and stir occasionally for approximately 30 minutes. Barley should be almost tender. Most of the liquid should be absorbed into the barley.
- Keep heat on low and add in mascarpone cheese, remaining butter, ground pepper and salt to taste. This will bind the barley and make it creamier.
- Serve immediately. Tear your favorite fresh herbs over the top of the barley as an extra touch if desired.
