Braised Short Ribs with Hamakua Mushrooms, Barley & Pearl Onions
headerBraised Short Ribs
1 tablespoonsesame oil
2 1⁄2 poundsboneless short rib
1large onion, chopped
1head garlic, cut in half
2 tablespoonsblack peppercorns
1 1⁄2 cupred wine
1⁄4 cupsoy sauce
132 oz. of low sodium beef broth or veal stock
headerPearl Onions & Barley
1⁄2 cupleeks, diced
2 cupsHamakua mushrooms, cut into 1' pieces
1 cupclean pearl onions
4 cupsvegetable stock or chicken broth
1 tablespoonmascarpone cheese
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.