Basic HTML Version
The Food Issue
2014
grainswest.com
51
Short ribs and barley simmer together, absorbing the sweet
and salty Korean-style sauce for tender deliciousness. A ter-
rific slowcooker meal, or simmer lowand slow in the oven.
Ingredients
2 lbs (1 kg)
beef short ribs, bone in, fat trimmed
1
yellowonion, sliced
2
cloved garlic, minced
3½cups (900mL)
low-sodiumbeef broth
1 cup (250mL)
orange juice
cup (75mL)
low-sodium soy sauce
¼cup (60mL)
hoisin sauce
1 tsp (5mL)
sesame oil
1 tsp (5mL)
sriracha sauce or red
pepper sauce
1 cup (250mL)
pot or pearl barley
sliced green onions, for garnish
fresh cilantro, for garnish
limewedges, for garnish
Instructions
Preheat oven to 325°F /160°C (unless using a slow cooker).
Heat a Dutch oven or deep, oven-safe skillet with lid over me-
dium heat. Add half of the ribs and brown on all sides. The fat
will render out and prevent sticking. Remove ribs to a platter.
Brown remaining ribs and remove to platter. Pour off any re-
maining fat, leaving approximately 1 Tbsp (15 mL) in the skillet.
Add onion and garlic; cook just until softened. Return ribs to
the skillet.
In a mixing bowl or large measuring cup, combine broth,
orange juice, soy sauce, hoisin sauce, sesame oil and srira-
cha sauce. Stir into meat mixture. Add barley and stir well.
Cover and place in oven to simmer until meat is tender,
about 1 ½ hours.
Serve garnished with green onion, cilantro and lime.
For slow cooker: Place browned ribs, softened onions and gar-
lic in a slow cooker. Stir in combined liquids and barley. Cook
on low until meat is tender, about 3 hours.
Makes 5 servings, approximately 2 to 3 ribs each.
KOREAN-STYLE
BEEF RIBS
J
BARLEY