WILD MUSHROOM BARLEY SOUP WITH FLANKEN (BEEF SHORT RIBS)
This soup looks very clean and modern -- not the way Grandma served it. The next day, you can mix leftovers up into old-fashioned style "thick soup."
Provided by Food Network
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Simmer dried mushrooms in water for 15 minutes. Let sit for 1/2 hour, then drain through coffee filter or fine mesh sieve, squeezing juice from mushrooms. Reserve the liquid.
- In a large, heavy-bottomed braising pan or Dutch oven, heat the oil to very hot. In batches, brown the short ribs. Remove them to a side platter. Add the onions and cook until lightly colored. Add the garlic and cook for 1 more minute. Return the short ribs to the pan and add the mushroom reconstituting water.
- On low flame, cook for 1 hour and 15 minutes, occasionally re-positioning the ribs for even cooking until very tender.
- Remove the ribs and strain the stock. Skim off most of the fat (you can do this by cooling it down, then setting it in the refrigerator). Bring stock to slow boil in the pan. Add all the mushrooms and meat. Simmer and heat through. Season with salt and pepper.
- To serve, put soup into bowls. Place 2 ribs in center, scoop of barley to the side, and mushrooms around. Serve with Mustard-Horseradish Sauce.
- Remove ribs and seeds from the chile and mince. Mix into horseradish and mustard.
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Zahid Maqsood
[email protected]This soup is too thick for my liking. I would add more water next time.
Sana shahwani Shahwani
[email protected]This soup is a little bland for my taste. I would add some more salt and pepper next time.
Niraj Ghimire
[email protected]I'm not a big fan of beef short ribs, but I loved this soup. The broth was so flavorful and the barley was a nice touch.
Mohammed Khalid
[email protected]This soup is so good! I've made it several times and it's always a hit.
Engineer Bittok
[email protected]I made this soup for a party and it was a huge hit. Everyone loved it!
Md Somir
[email protected]This soup is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and hearty soup that's perfect for a cold winter day.
Shahenshah Jee
[email protected]I've tried many beef short rib soup recipes, but this one is by far the best. The broth is so rich and flavorful, and the beef short ribs are always fall-apart tender.
Jone Gaming
[email protected]This is my go-to recipe for beef short rib soup. It's always a hit with my family and friends.
Md,karim 2255
[email protected]I love this soup! It's so flavorful and the beef short ribs are always so tender.
Abram Khan's
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and the beef short ribs are fall-off-the-bone tender.
Richard Adjei
[email protected]This soup is amazing! The beef short ribs are so tender and the broth is so flavorful. I will definitely be making this again.
Md Masum Gaming
[email protected]I've made this soup several times now and it's always a crowd-pleaser. It's hearty, flavorful, and easy to make. I highly recommend it!
Jamalkhan Jamalkhan
[email protected]This soup is delicious! The broth is rich and flavorful, and the beef short ribs are fall-apart tender. I love the addition of barley, which gives the soup a hearty texture.
Tiger Khan
[email protected]I made this soup last night and it was a hit with my family! The beef short ribs were fall-off-the-bone tender and the barley was cooked perfectly. The soup was also very flavorful, with a nice balance of herbs and spices.
Aliahmad Aliahmad
[email protected]This soup is hearty and flavorful, with a rich broth and tender beef short ribs. The barley adds a nice texture and the mushrooms give it a deep, earthy flavor. I would definitely recommend this recipe to anyone looking for a delicious and comforting