Short Rib and Barley Stew

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 170.

	this recipe	typical
liquid	106%	11%
fat	3%	1%
aromatics	19%	9%
vegetables and beans	25%	0%
collagen idx	0.9	0.9
marbling idx	0.9	0.9

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

907 g	2 pounds boneless beef short ribs, cut into 1-inch chunks
	Kosher salt and freshly ground black pepper
27 g	2 tablespoons canola oil
122 g	2 medium carrots, split in half and sliced into 1/2-inch chunks (about 1 cup)
80 g	2 medium ribs celery, split in half and sliced into 1/2-inch chunks (about 1 cup)
150 g	1 large onion, finely diced (about 1 1/2 cups total)
	1/2 teaspoon marmite
5 g	1 teaspoon soy sauce
6 g	2 medium cloves garlic, grated on a microplane grater (about 2 teaspoons)
16 g	1 tablespoon tomato paste
960 g	1 quart low-sodium chicken broth (preferably homemade)
28 g	1 (14.4) ounce can whole peeled tomatoes, drained and roughly chopped
	1 cup pearl barley
2 g	2 bay leaves
	4 cups loosely packed kale leaves, roughly torn

Method: 3 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“FIVE STARS.We've made this several times and it always comes out great. I use the recipe as a guide, but end up cooking more by instinct/habit. My only consistent change is to leave out the kale. I'll try it that way some day, but I haven't been able to put gr” — a cook

“This recipe doesn't seem to work. It's fine until you add the 1 CUP barley! Even my barley box says use 1/4 cup barley per 1 quart of liquid. I should have followed that. After simmering on the lowest setting for one hour with that much barley, it's a barley s” — a cook