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1
Heat oil in deep, heavy bottomed sauce pot.
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2
Coat short ribs well with flour and sear all sides of the short ribs until dark brown.
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3
Remove short ribs from pot.
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4
Add in celery, carrots, onion, garlic, bay leaves and black peppercorns to sauce pot.
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5
Cook all vegetables until golden brown and add short ribs back to sauce pot.
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6
Deglaze sauce pot with red wine, soy sauce and sugar.
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7
Reduce liquid by half and add in beef broth or veal stock.
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8
Braise meat on medium heat for approximately 1-2 hours until fork tender.
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9
Remove short ribs and vegetables.
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10
Reduce the liquid until it reaches a sauce like consistency and serve with short ribs.
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11
Serve short ribs with the braised vegetables over pearl onion barley.
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12
PEARL ONION & BARLEY.
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13
Use a medium sized, heavy bottomed sauce pot.
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14
Melt 2 tablespoons of butter in pot.
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15
Add leeks, mushrooms and pearl onions.
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16
Saute until shiny.
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17
Add the barley and vegetable stock.
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18
Turn down heat to low and stir occasionally for approximately 30 minutes.
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19
Barley should be almost tender.
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20
Most of the liquid should be absorbed into the barley.
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21
Keep heat on low and add in mascarpone cheese, remaining butter, ground pepper and salt to taste.
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22
This will bind the barley and make it creamier.
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23
Serve immediately.
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24
Tear your favorite fresh herbs over the top of the barley as an extra touch if desired.
