Braised Short Ribs with Hamakua Mushrooms, Barley & Pearl Onions

A hearty local favorite that your guests will love!



Adjust Servings

Recipe CategoriesBeef Local Favorites


Braised Short Ribs

1Tablespoonsesame oil
2 1⁄2Poundboneless short rib
2stalkcelery, chopped
1Eachlarge onion, chopped
1Eachhead garlic, cut in half
4leafbay leaves
2Tablespoonblack peppercorns


1 1⁄2Cupred wine
1⁄4Cupsoy sauce
1box32 oz. of low sodium beef broth or veal stock

Pearl Onions & Barley

1⁄2Cupleeks, diced
2CupHamakua mushrooms, cut into 1' pieces
1Cupclean pearl onions
4Cupvegetable stock or chicken broth
1Tablespoonmascarpone cheese
 Eachground pepper to taste
 Eachsalt to taste


Braised Short Ribs

  1. Heat oil in deep, heavy bottomed sauce pot.
  2. Coat short ribs well with flour and sear all sides of the short ribs until dark brown.
  3. Remove short ribs from pot.
  4. Add in celery, carrots, onion, garlic, bay leaves and black peppercorns to sauce pot.
  5. Cook vegetables until golden brown and add short ribs back to sauce pot.
  6. Deglaze sauce pot with red wine, soy sauce and sugar.
  7. Reduce liquid by half and add in beef broth or veal stock.
  8. Braise meat on medium heat for approximately 1-2 hours until fork tender.
  9. Remove short ribs and vegetables.
  10. Reduce the liquid until it reaches a sauce-like consistency and serve with short ribs.
  11. Serve short ribs with the braised vegetables over pearl onion barley.

Pearl Onions & Barley

  1. Use a medium sized, heavy bottomed sauce pot.
  2. Melt 2 Tbsp. of butter in pot.
  3. Add leeks, mushrooms and pearl onions. Saute until shiny.
  4. Add the barley and vegetable stock.
  5. Turn down heat to low and stir occasionally for approximately 30 minutes. Barley should be almost tender. Most of the liquid should be absorbed into the barley.
  6. Keep heat on low and add in mascarpone cheese, remaining butter, ground pepper and salt to taste. This will bind the barley and make it creamier.
  7. Serve immediately. Tear your favorite fresh herbs over the top of the barley as an extra touch if desired.


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