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

Serves: 6
Cooking Time: 2 hr 10 min


  • 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
  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.


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Nutrition Information

  • Servings per Recipe: 6
  • Calories (kcal): 1103
  • Total Fat: 84g
  • Cholesterol: 172mg
  • Total Carbs: 48g
    • Dietary Fiber: 9g
  • Protein: 40g

View detailed nutrition