Barley Risotto with Beef Short Ribs

Beef Short Ribs

• 4 beef short ribs (approx. 37 oz)
• 2 tbsp extra virgin olive oil
• 2 tsp salt to taste
• ½ tsp ground black pepper plus extra to garnish

Risotto

• 2 ½ oz Parmesan cheese cut into pieces
• 2 garlic cloves
• 5 sprigs fresh thyme, leaves only plus extra to garnish
• 8 oz cremini mushrooms quartered
• 8 oz pearl onions thawed if frozen
• 1 oz extra virgin olive oil
• 8 oz pearl barley washed and drained
• 3 oz dry white wine
• 18 oz beef stock
• ½ tsp salt to taste
• 1 oz unsalted butter