Serves 4 generously
4 pounds short ribs
1/4 c vegetable oil
6 carrots, roughly chopped
3 medium red onions, roughly chopped
6 cloves garlic, minced
8 sprigs fresh thyme, plus additional for garnish
5 sprigs fresh rosemary
2 12-ounce bottles dark beer
1 14.5 ounce can beef broth
3/4 cup barley
Season the short ribs generously with salt and pepper. Heat skillet with oil over high heat, add the short ribs and brown on all sides. Remove and set aside.
Add onions and sauté until caramelized. Place in the slow cooker. Sauté carrots until caramelized. Place short ribs on the onions and carrots on short ribs. Add garlic, thyme and rosemary. Pour 1 beer and can of beef broth over all and slow cook on low for 8 to 10 hours.
About an hour out from serving time skim any fat off from the top of the short ribs. With a ladle, remove 4 cups of jus (liquid) from the slow cooker and place in a pot and move to the stove top. Add the remaining beer into the slow cooker, re-cover and continue cooking for an hour. Heat the pot with jus on the stove top until boiling and add the barley. Cover, reduce heat and simmer 45 to 50 minutes or until tender. Let stand 5 minutes.
Plate barley, short ribs and carrots…drizzle with jus, garnish with thyme and enjoy!