Short ribs and barley simmer together, absorbing the sweet and salty Korean-style sauce for tender deliciousness! A terrific slow cooker meal, or simmer low and slow in the oven.
- 2 lbs (1 kg) beef short ribs, bone in, fat trimmed
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 3 1/2 cups (900 mL) low-sodium beef broth
- 1 cup (250 mL) orange juice
- 1/3 cup (75 mL) low-sodium soy sauce
- 1/4 cup (60 mL) hoisin sauce
- 1 tsp (5 mL) sesame oil
- 1 tsp (5 mL) sriracha sauce or red pepper sauce
- 1 cup (250 mL) pot or pearl barley
- Sliced green onions, for garnish
- Fresh cilantro, for garnish
- Lime wedges, for garnish
Preheat oven to 325°F (160°C) (unless using a slow cooker).
Heat a Dutch oven or deep, oven-safe skillet with lid over medium 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 remaining 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 sriracha sauce. Stir into meat mixture. Add barley and stir well. Cover and place in oven to simmer until meat is tender, about 1 1/2 hours.
Serve garnished with green onion, cilantro and lime.
For slow cooker: Place browned ribs, softened onions and garlic 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.
Nutritional Information (per serving): Calories: 775; Protein: 63 g; Carbohydrate: 49 g; Fibre: 7 g; Sugars: 12 g; Fat: 31 g; Saturated Fat: 14 g; Trans Fat: 0 g; Cholesterol: 169 mg; Sodium: 1614 mg; Potassium: 870 mg