Beef Short Ribs with Cherry Glaze and Blue Cheese Barley "Risott - KCTV5

Beef Short Ribs with Cherry Glaze and Blue Cheese Barley "Risotto"

Beef Short Ribs with Cherry Glaze and Blue Cheese Barley "Risotto"

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Beef Short Ribs with Cherry Glaze and Blue Cheese Barley “Risotto”

Courtesy: Renee Kelly, Renee Kelly's Harvest

1 Rack Beef Ribs cleaned

Brine

2 ea. bottles sarsaparilla

1 C. Coffee Brewed

¼ C. Salt

½ C. Brown Sugar

3 ea. Rosemary sprigs, crushed

1 Tbs licorice root

1 Tbs marshmallow root

Brine for 24 hours

Heat a roasting pan over medium high heat.  Add 2 Tbs butter and melt.

Sear the beef ribs 3 minutes on each side.  Add the brine with an additional 8 C. water.  Cover with foil and roast at 300°F for 8 hours.

This is a great dish to start on Christmas Eve to wake up Christmas morning to absolute bliss.

Cherry Glaze

12 oz. Tart Cherries

2 oz. honey

½ tsp. cinnamon

¼ tsp. nutmeg

1 tsp. rosemary chopped

1 ea. clove garlic, minced

pinch salt

Add all ingredients into a saucepot and bring to a boil. Turn down the heat and simmer for 15 minutes. 

Blue Cheese Barley Risotto

2 Tbs butter

½ C. Onion

1 tsp. garlic minced

1 C. Pearled Barley

3 C. Chicken stock/broth

1C. White wine

½ C. Brandy

½ C. blue cheese crumbles

1 tsp. salt

½ tsp. ground pepper

Heat a saucepot over medium heat.  Add the butter and melt.  Add the onion and garlic, sweat for 3 minutes

Add the pearled barley and toast for 2 minutes.  Add the chicken stock.  Bring to a boil, cover and turn the heat down to a simmer.  Cook for 20 minutes.  Add the white wine and brandy.  Continue cooking and stirring until barley is soft and tender. 

Season with salt and pepper

Finish with the blue cheese

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