Short Rib and Barley Stew | Serious Eats : Recipes


  • ½ teaspoon marmite
  • 2 pounds boneless beef short ribs, cut into 1-inch chunks
  • 4 cups loosely packed kale leaves, roughly torn
  • 2 bay leaves
  • 1 cup pearl barley
  • 1 (14.4) ounce can whole peeled tomatoes, drained and roughly chopped
  • 1 quart low-sodium chicken broth (preferably homemade)
  • + 8 more ingredients
    • 1 tablespoon tomato paste
    • 2 medium cloves garlic, grated on a microplane grater (about 2 teaspoons)
    • 1 teaspoon soy sauce
    • 1 large onion, finely diced (about 1 ½ cups total)
    • 2 medium ribs celery, split in half and sliced into ½-inch chunks (about 1 cup)
    • 2 medium carrots, split in half and sliced into ½-inch chunks (about 1 cup)
    • 2 tablespoons canola oil
    • Kosher salt and freshly ground black pepper

1 Season short ribs with salt and pepper and toss in a large bowl to coat. Heat the oil in a Dutch oven or large saucepan over high heat until smoking. Add the beef and cook without moving until well-browned on first side, about 5 minutes. Stir beef and continue cooking, stirring occasionally unt...

View full recipe at SpringPad


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