Slow Roasted Beef Short Rib & Balsamic Turnips, Toasted Barley and Onion Jam

Serves: 6
Cooking Time: 2 hr 10 min

Ingredients

• 1 1/2 cups barley, toasted
• 6 beef short rib pieces, 8 oz each
• Kosher salt, to taste
• Cracked black pepper, to taste
• 1/2 cup leeks, chopped (rinse well)
• 1/2 cup carrots, chopped
• 42 oz Manischewitz® Beef Broth (3 cans)
• 1 1/2 cups turnips, peeled and wedged
• 1/2 cup cipollini or pearl onions, chopped
• 1/4 cup balsamic glaze
• 1/2 cup Bermuda onion, chopped
• 2 tablespoons pepper jelly
• 2 tablespoons parsley, chopped

Preparation:

1. Using a shallow roasting pan, toast barley at 350° for 7 minutes or until golden brown.
2. Season short ribs with salt and pepper; place short ribs on top of barley.
3. Scatter with leeks and carrots; brown in oven for an additional 10 minutes.
4. Add half of the Manischewitz® Beef Broth; cover and continue to cook in oven for 1 hour.
5. Add remaining beef broth, turnips and cipollini onions; cover and cook an additional 30 minutes.
6. Remove turnips from mixture and drizzle with balsamic glaze; return to barley mixture.
7. Blend Bermuda onions with pepper jelly.
8. Serve short ribs over barley and vegetable mixture; drizzle with onion jam mixture.
9. Garnish with parsley if desired.