Braised Pork Shortribs w/ Toasted Mushroom Barley Recipe
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Ingredients
Pork Short ribs1/2 bottle Shiraz
carrots
celery
onions
tomato paste
fresh tomato juice
garlic
bay leaves
fennel seed
crushed red pepper
black pepper
salt
olive oil
barley
dried morels
crimini mushrooms
asparagus
lemon juice
How to make Braised Pork Shortribs w/ Toasted Mushroom Barley
- brown ribs in olive oil, when brown remove and add
mirepoix.
- sweat mirepoix, add pork
- add tomato paste and cook.
- add 1 cup wine and cook until dry.
- add tomato juice and cook til 1/2
- add rest of wine. make sure liquid covers atleast 3/4
of meat, not add stock or water.
- cook on stove top on low for 3 hours or in a 300
degree oven until meat is tender.
- place 1 cup barley into sauce pan, coat with olive oil.
- toast barley.
- add 1.5-2 cups water and bring to boil.
- add dried morels and quatered criminis.
- cover pan and simmer until barley is puffed. add aromatic olive oil to taste.
- peel asparagus
- steam, when bright green, take out and salt and toss in quality olive oil and lemon juice.
to serve:
- reduce pork cooking liquid to desired consistency.
- place a large spoonful of barley in bowl.
- place short ribs in barley.
- spoon sauce around base of barley
- place asparagus on pork
- finish with quality olive oil.
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this pic looks sloppy, but it tastes so good. i am working on my improving my photography abilities.