From the Archives: Short Rib and Barley Stew
Editor's Note: From the Archives revisits popular existing recipes from our archives.
The winter has been especially harsh this year, and especially harsh conditions call for especially hearty meals. This short rib and barley stew with carrots and kale not only soothes the soul and warms the cockles of your heart (or if you're really lucky, both at the same time), it's also ridiculously easy to make and gets better and better as it sits in the fridge. Make a big ol' batch on Sunday and you'll be enjoying it all week.
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.