Barley Bowl with Braised Short Ribs, Mushrooms, and Red Wine Sauce

Ingredients

• •2 lbs beef short ribs
• •1.5 cups pearl barley
• •8 oz cremini mushrooms, halved
• •2 cups red wine
• •4 cups beef broth
• •1 medium onion, chopped
• •3 cloves garlic, minced
• •2 tbsp tomato paste
• •2 tbsp olive oil
• •2 sprigs fresh thyme
• •to taste salt and pepper

Directions

1. 1Season short ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear ribs until browned on all sides, about 8 minutes. Remove and set aside.
2. 2In the same pot, sauté onion and garlic until softened, about 3 minutes. Add tomato paste and cook for 1 minute.
3. 3Pour in red wine and scrape up browned bits. Add beef broth, thyme, and return short ribs to pot. Cover and braise in oven at 325°F for 2 hours until meat is tender.
4. 4Meanwhile, cook pearl barley according to package directions, about 30-40 minutes. Drain and set aside.
5. 5Add mushrooms to the braising pot 30 minutes before the ribs finish cooking.
6. 6Remove short ribs and mushrooms, then simmer sauce on stovetop for 10 minutes to reduce and thicken.
7. 7Divide cooked barley among bowls, top with short ribs and mushrooms, and spoon red wine sauce over each serving.

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