- 3 cups boiling-hot water plus 8 cups cold water
- 1 pound cross-cut beef short ribs or flanken
- 2 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 large onion, chopped (2 cups)
- 2 carrots, cut into 1/4-inch dice
- 2 celery ribs, cut into 1/4-inch dice
- 1/2 pound fresh cremini mushrooms, trimmed and quartered
- 2 tablespoons vegetable oil
- 1/2 cup pearl barley
- 1/4 cup chopped fresh dill
preparation
Bring ribs, salt, pepper, and water to a boil in a 6- to 8-quart pot, then reduce heat and simmer, partially covered, skimming foam, until meat is just tender, about 1 hour. Transfer ribs with a slotted spoon to a cutting board to cool, reserving broth.
While meat simmers, cook onion, carrots, celery, and creminis in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until well browned, 15 to 20 minutes. Stir in barley and cook, stirring, 1 minute.
Discard bones, fat, and gristle from meat,
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