Ingredients
Couple lbs., at least, of beef short ribs
1 lb. mushrooms, quartered
1 C dried barley
6-8 C stock
Onions, diced
Carrots, diced
Celery, diced
1 C red wine
Salt, pepper, and thyme
Sherry
Preparation
Cut up short ribs between bones into individual ribs. Brown them in a skillet on medium high, salting and peppering them as you go. Throw them in the crock pot. Now brown the onions, celery, and carrots, and deglaze with the red wine. Cook this off for 5 minutes or so and add to crock pot. Add everyuthing else except sherry and thyme to crock pot. Turn to high for 5-6 hours, or low from 8-10. When beef is starting to fall off the bone, remove it from pot, take off bones and trim of excess fat. Cut up, put back into pot and cook until tender. Add salt, pepper, thyme,and a splash of sherry.
