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Recipe Detail Page
Braised Short Ribs with Barley & Porcini Mushroom Stew
Autumn 2009
Make sure when purchasing the beef shortribs that you buy pieces that are nice and meaty. Add a few extra ribs to the pan and use the tender meat later to make a delicious ragu sauce for pasta.
Serves 6
4½ lbs (2.25 kg) beef short ribs, cut into pieces consisting of 2 ribs each
Salt and pepper to taste
2 tbsp (30 mL) olive oil
2 cups (500 mL) onions, coarsely chopped
1 cup (250 mL) celery, coarsely chopped
2 tbsp (30 mL) garlic, coarsely chopped
2 tbsp (30 mL) fresh thyme, coarsely chopped
2 tbsp (30 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
1. Preheat oven to 325°F (160°C). Season ribs generously with salt and pepper. In a large ovenproof pot or Dutch oven, heat oil over medium-high heat, browning ribs on all sides, in batches so as not to overcrowd the pot.
2. 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 short ribs to pot. Cover and bring just to the boil. Cook in covered pot in oven for 2 hours.
3. Once ribs are cooked, pour cooking liquid through a sieve into a small saucepan to have 1½ cups (375 mL) of cooking liquid in the saucepan. Discard solids.
4. In a small bowl, stir together cornstarch and water until starch has dissolved, then add to the cooking liquid. Cook over medium-high heat until liquid has thickened slightly, about 2 minutes. Pour sauce overtop ribs and Barley & Porcini Mushroom Stew (recipe follows).
Serves 6
Barley & Porcini Mushroom Stew
This hearty stew has earthy and woody aromas reminiscent of a good Scotch. It makes a perfect foil to the rich, unctuous short ribs.
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
1. Heat 1 cup (250 mL) water to boiling.Once boiled, add dried porcini mushrooms and set aside to rehydrate for 10 minutes.
2. In a large pot heat olive oil over medium-high 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.
3. 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.
4. Stir in peas, Parmigiano, butter and parsley. Season to taste with salt and freshly ground black pepper.
Serves 6
