This recipe is a little out of season, I'll admit it. It's a little more fall/winter comfort food, than light summer fare. But it's been raining almost non-stop here and somehow it feels like fall is right around the corner (I can't believe how fast this summer went). This easy, slow cooker feast is so incredibly delicious that I know I will be making it all fall and winter. I bought bone in short ribs by accident and I am so glad that I did, the bones add so much beefy flavor to the broth, and by the time it's done cooking the meat falls clean off the bone. So if it's wet and cold where you are, make this right now, and if it's still summery, definitely keep this deliciousness in you back pocket for when fall comes.
Don't forget to enter the Coconut Oil Giveaway before Friday!
Short Ribs and Barley:
1 medium yellow onion
5 oz of mushrooms, shitake or exotic blend (1 package)
2 cloves of garlic
4 cups of beef stock, low sodium
1/4 cup of dry sherry wine
1 cup of pearled barley, raw
1 tsp of pepper
1/4 tsp of salt
1 1/2 lbs of bone in short ribs, 2 or 3 ribs
Heat a small pan over high heat. While it's heating, thinly slice onions and shallots and add to a slow cooker. Add in mushrooms. Mince garlic and add as well. Pour in stock and sherry and stir. Add barley, salt and pepper and stir. Run the short ribs with a little olive oil and season with salt and pepper. Sear in the pan on all sides until brown, about 2 minutes per side. Add to the top of the slow cooker and press down into the liquid. Cover and cook on low for 8-10 hours. Remove meat from the slow cooker and pull out the bones, this will be extremely easy. Shred meat. Serve a bowl full of barley topped with some meat.