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Slow-Roasted Rhubarb Short Ribs with Red Wine Reduction

Two pieces of tender Slow-Roasted Rhubarb Short Ribs covered in a thick, dark, glossy glaze, served on a white plate.
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Make tender, fall off the bone short ribs using a slow-roasting method, balanced with a unique, tart rhubarb and red wine sauce for a gourmet dinner.

Ingredients

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  • 4 lbs beef short ribs, bone-in
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large yellow onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 cloves garlic, smashed
  • 1 cup dry red wine (like Cabernet Sauvignon)
  • 2 cups beef broth
  • 1 cup fresh rhubarb, chopped into 1-inch pieces
  • 1/2 cup granulated sugar
  • 1/4 cup apple cider vinegar
  • 2 sprigs fresh thyme

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Season the short ribs generously on all sides with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 2 to 3 minutes per side. Remove the ribs and set them aside.
  3. Add the onion, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until softened, about 5 minutes. Add the smashed garlic and cook for 1 minute more until fragrant.
  4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
  5. Return the short ribs to the pot. Add the beef broth and thyme sprigs. The liquid should come about two-thirds of the way up the ribs.
  6. Cover the Dutch oven tightly with a lid and transfer it to the preheated oven. Slow roast for 3 to 3.5 hours, or until the meat is fork-tender.
  7. While the ribs cook, prepare the rhubarb reduction. In a small saucepan, combine the chopped rhubarb, sugar, and apple cider vinegar. Bring to a simmer over medium heat. Cook, stirring occasionally, until the rhubarb breaks down and the mixture thickens into a jam-like consistency, about 15 minutes.
  8. Once the ribs are tender, carefully remove them from the Dutch oven and set them on a platter, covering them loosely with foil to keep warm.
  9. Strain the braising liquid from the Dutch oven into a clean saucepan, discarding the solids. Bring this liquid to a simmer over medium heat and reduce until it coats the back of a spoon, about 10 to 15 minutes.
  10. Whisk the prepared rhubarb mixture into the reduced braising liquid. Taste and adjust seasoning if needed. This is your rhubarb sauce for meat.
  11. Serve the slow-roasted short ribs topped generously with the rhubarb-red wine reduction.

Notes

  • For extra rich flavor, you can sear the ribs the day before and refrigerate them in the braising liquid overnight before slow roasting.
  • If you prefer a smoother sauce, strain the final rhubarb reduction through a fine-mesh sieve before serving.
  • This dish pairs well with creamy mashed potatoes or polenta to soak up the sauce.

Nutrition

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