Braised Short Ribs with Barley Mushroom Stew

Something is amiss. Here it is near the end of April and you'd think it was the beginning of March with the weather we've been having. With Easter being so late this year I waited until last weekend to buy the forced bulbs with which to make my baskets and planters - now those bulbs are wanting to suck back into the ground ensuring that there will be neither colour nor heavenly scent of hyacinths to greet our guests on Sunday.

Weather such as this calls out for a feast of short ribs - hearty comfort fair that will warm you all over and keep the cold, bitter weather at bay.

I made this meal a few weeks ago - funnily enough during some unusually WARM spring weather - apparently I should have waited and made it today! The recipe is from the food folks at the LCBO and they hit upon an inspired creation here. I particularly liked the barley stew and not just because it allowed me to add some more whole grains to my diet - this hearty stew has earthy and woody aromas reminiscent of a good Scotch. It makes a perfect foil to the rich, unctuous short ribs.

If you're in the need for some comfort food look no further . . .

Braised Short Ribs

4½ lbs (2.25 kg) beef short ribs,
cut into pieces consisting of 2 ribs each
Salt and pepper to taste
2 tbsp (25 mL) olive oil
2 cups (500 mL) onions, coarsely chopped
1 cup (250 mL) celery, coarsely chopped
2 tbsp (25 mL) garlic, coarsely chopped
2 tbsp (25 mL) fresh thyme, coarsely chopped
2 tbsp (25 mL) tomato paste
1 cup (250 mL) dark ale
2 cups (500 mL) beef stock
2 tsp (10 mL) cornstarch
3 tbsp (45 mL) water

Preheat oven to 325°F (160°C).

Season ribs generously with salt and pepper. In a large ovenproof pot or Dutch oven heat olive oil over medium-high heat, browning ribs in oil on all sides. This may need to be done in batches so as not to overcrowd the pot.

Set browned meat aside and discard all but 1 tbsp (15 mL) oil from pot. Add onions, celery, garlic and thyme. Sauté over medium heat until all are tender, about 10 minutes. Add tomato paste and cook for 1 minute. Add ale, beef stock and beef short ribs to the pot. Cover and bring just to the boil. Place covered pot in preheated oven and cook for 2 hours.

Once ribs are cooked pour cooking liquid into a small saucepan, pour through a sieve until there is 1½ cups (375 mL) of cooking liquid in the saucepan. Discard solids.

In a small bowl stir together cornstarch and water until starch has dissolved. Add the cornstarch mix to the cooking liquid and cook over medium-high heat until the liquid has thickened slightly, about 2 minutes. Serve ribs with Barley & Porcini Mushroom Stew (recipe follows) and pour sauce over top.

Barley & Porcini Mushroom Stew

1 cup (250 mL) water (for rehydrating mushrooms)
1 pkg (15 g) dried porcini mushrooms
1 tbsp (15 mL) olive oil
1½ cups (375 mL) onions, finely diced
½ cup (125 mL) celery, finely diced
2 tbsp (25 mL) garlic, finely diced
2 tsp (10 mL) fresh rosemary, finely chopped
3 cups (750 mL) button mushrooms, quartered
2 cups (500 mL) pearl barley, rinsed and drained
1 cup (250 mL) dark ale
6 cups (1.5 L) beef stock
2 to 3 cups (500 to 750 mL) water
1 cup (250 mL) frozen peas, thawed
½ cup (125 mL) Parmigiano Reggiano cheese,
finely grated
2 tbsp (25 mL) unsalted butter, softened
¼ cup (50 mL) fresh parsley, chopped fine
Salt and freshly ground pepper

Heat 1 cup (250 mL) water to boiling. Once boiled, add dried porcini mushrooms and set aside to rehydrate for 10 minutes.

In a large pot heat olive oil over mediumhigh heat, add onions and celery, sauté for 5 minutes. Add garlic, rosemary and button mushrooms, continue cooking for 5 minutes or until mushrooms have started to soften and release their water. Stir in barley. Add dark ale and let cook for 5 minutes. Add beef stock, porcini mushrooms and the water the mushrooms were rehydrated in.

Bring to a boil, cover and lower heat. Let simmer until all liquid has been absorbed and barley is tender. Stir frequently so that the bottom does not stick and burn. If barley is still not tender add additional water as needed to continue cooking.

Stir in peas, Parmigiano, butter and parsley. Season to taste with salt and freshly ground black pepper.

Comments

[bellini]

Both of these dishes sound comforting Jerry and perfect for a day like this. The Liquor Control Board booklets are an excellent source for recipes!

[Marta]

These both sound excellent. I love cooking with beer but I don't do it that often. This is going to be the recipe for my lunch this week.

[Jennprattequineartist.wordpress.com]

we are making the ribs right now, but I wish I we did the barley stew too, looks amazing!

[Susan @ Charcoal Grill]

Both the recipes are good. But I like Braised Short Ribs very much when it compared with Mushroom Stew. Thanks for sharing.

Susan
Owner - Charcoal Grill Reviews

[JDeQ]

I really liked the barley stew best of all I think. In fact, I'd have eaten it without the ribs. LOL