Sage-Braised Short Ribs with Barley and Pan Gravy is a dish that embodies comfort, flavor, and simplicity, all enhanced by the fragrant warmth of fresh herbs. The slow-braised beef short ribs are tender and bursting with flavor, while the nutty chewiness of pearl barley offers a hearty, rustic base to soak up the sage-infused pan gravy. Everything comes together for a comforting, highly satisfying experience. Ideal for cool winter evenings, this recipe is both accessible and refined.
The beef short ribs are first seared before being gently braised. This process locks in the meat’s natural juices while creating a caramelized crust that serves as the foundation for building flavor. A savory blend of beef broth, red wine, and aromatics like onions, garlic, and carrots forms the braising liquid, enriched with fresh sprigs of sage and rosemary. As the short ribs slowly cook, the herbs infuse the broth with an earthy depth that perfectly complements the rich beef. The addition of red wine not only enhances the dish’s complexity but also brings subtle acidity that balances its richness.
While the short ribs cook low and slow, the pearl barley comes to life as the perfect accompaniment. Toasted in extra virgin olive oil and sautéed with onions and carrots, the barley absorbs the flavors of the vegetable broth it’s cooked in, resulting in tender, flavorful grains with just the right amount of bite. Barley is often an underrated grain, but its nutty flavor and satisfying texture make it an ideal partner for the bold, savory short ribs and rich pan gravy.
After the short ribs are cooked, the braising liquid is strained and reduced to concentrate its flavors into a delicious gravy. A roux of butter and flour thickens the liquid into a silky, luxurious sauce, while finely chopped fresh sage amplifies the herbaceous notes already present in the dish. The result is a bold yet balanced gravy, tying together the beef’s richness and the barley’s simplicity.
The interplay of textures and flavors makes this dish incredible. The short ribs are fork-tender and deeply savory, the barley is chewy and nutty, and the gravy is smooth and herbaceous, creating a balanced bite every time. Garnishing the dish with crispy sage leaves enhances its visual appeal and adds a layer of flavor and texture.
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This dish is perfect for a cozy Sunday dinner. Pair it with a glass of red wine or crusty bread to soak up every bit of the sage-infused gravy. Whether you’re familiar with slow-cooked short ribs or experimenting with pearl barley for the first time, Sage-Braised Short Ribs with Barley and Pan Gravy is a recipe that’s sure to delight.
Rich, hearty, and full of depth, this dish transforms simple ingredients into a comfort food masterpiece. It’s a testament to the beauty of slow cooking and the power of fresh herbs to elevate even the most comforting of meals. Every bite is a reminder that food doesn’t have to be complicated to be exceptional.
Sage-Braised Short Ribs with Barley and Pan Gravy
4
servings30
minutes3
hours30
minutes4
hoursSage-Braised Short Ribs with Barley and Pan Gravy combines tender beef, hearty pearl barley, and a rich, sage-infused gravy. This comforting, rustic dish is perfect for cozy evenings or special occasions.
Ingredients
- For the Short Ribs
2 pounds beef short ribs
2 tablespoons extra virgin olive oil
1 large onion, diced
2 large carrots, diced
2 stalks of celery, diced
3 cloves of garlic, minced
4 cups beef broth
1 cup red wine
4-5 sprigs of sage
1 sprig of rosemary
to taste, salt and ground black pepper
- For the Barley
1 cup pearl barley
2 tablespoons extra virgin olive oil
1 small onion, diced
1 large carrot, diced
2 cups vegetable broth
to taste, salt and ground black pepper
- For the Gravy
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3-4 leaves of sage, finely chopped
to taste, salt and ground black pepper
Directions
- Sear the Short Ribs:
Preheat your oven to 300°F (150°C).
Heat the extra virgin olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Pat the short ribs dry with paper towels and season generously with salt and ground black pepper. Sear the short ribs on all sides until browned, about 3–4 minutes per side. Remove from the pot and set aside. - Braise the Short Ribs:
In the same pot, sauté the onion, carrots, and celery until softened, about 5–7 minutes. Add the garlic and cook for another minute. Deglaze the pot with red wine, scraping up any browned bits from the bottom, and let it simmer for 2–3 minutes. Return the short ribs to the pot and add the beef broth, sage, and rosemary. The liquid should just cover the ribs. Cover the pot with a lid and transfer to the oven. Braise for 3 hours, until the short ribs are fork-tender. - Cook the Barley:
Rinse the pearl barley under cold water to remove excess starch. Heat the extra virgin olive oil in a saucepan over medium heat. Add the onion and carrot, and sauté until softened, about 3-5 minutes. Stir in the barley and toast it for 1–2 minutes. Pour in the vegetable broth, season with salt and ground black pepper, and bring the mixture to a simmer. Cover and cook for 30 minutes, until the barley is tender and the liquid is absorbed. Fluff with a fork and set aside. - Make the Gravy:
Once the short ribs are done, strain the braising liquid into a bowl, while discarding the solids. Skim off some of the excess fat.
Melt the butter in a small saucepan over medium heat. Stir in the flour and cook for 1–2 minutes to form a roux, being careful not to burn it. Gradually whisk in 2 cups of the strained braising liquid, stirring constantly to prevent lumps. Add the chopped sage leaves and simmer for 7-8 minutes. Season with salt and ground black pepper to taste. - Assemble the Dish:
Spoon the cooked barley onto plates or shallow bowls. Place the short ribs on top of the barley. Generously drizzle the gravy over the short ribs and barley. Garnish with a crispy sage leaf, and serve hot.