Description
A recipe for beef short ribs slow-roasted until tender, featuring a tart and savory rhubarb reduction sauce.
Ingredients
Scale
- 4 lbs bone-in beef short ribs
- 2 tablespoons olive oil
- 1 large yellow onion, roughly chopped
- 3 carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 4 cloves garlic, smashed
- 1 cup dry red wine
- 4 cups beef broth
- 1 cup chopped fresh rhubarb
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 325°F (160°C). Season the short ribs generously with salt and pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove the ribs and set them aside.
- Add the onion, carrots, and celery to the Dutch oven. Cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half.
- Return the short ribs to the pot. Add the beef broth and thyme. The liquid should cover about two-thirds of the ribs.
- Bring the liquid to a simmer on the stovetop, then cover the Dutch oven tightly with a lid.
- Transfer the Dutch oven to the preheated oven and slow-roast for 3 to 3.5 hours, or until the meat is very tender.
- While the ribs roast, prepare the rhubarb reduction: Combine the chopped rhubarb, brown sugar, and apple cider vinegar in a small saucepan. Bring to a simmer over medium heat. Cook for 10 to 15 minutes, stirring occasionally, until the rhubarb breaks down and the mixture thickens slightly. Strain the mixture through a fine-mesh sieve, pressing on the solids to extract liquid. Discard the solids.
- Once the ribs are cooked, carefully remove them from the Dutch oven and keep them warm. Strain the braising liquid into a clean saucepan, discarding the vegetables. Skim off excess fat.
- Simmer the strained braising liquid until it reduces slightly and thickens into a light sauce.
- Whisk the prepared rhubarb reduction into the reduced braising liquid. Taste and adjust seasoning if needed. This is your rhubarb glaze.
- Serve the short ribs drizzled generously with the rhubarb glaze.
Notes
- For extra tender ribs, you can let them cool in the braising liquid overnight in the refrigerator before reheating and glazing.
- If you prefer a thicker glaze, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and whisk it into the simmering sauce until it thickens.
- Serve these ribs over creamy polenta or mashed potatoes to soak up the sauce.
- Prep Time: 25 min
- Cook Time: 3 hr 30 min
- Category: Dinner
- Method: Braising/Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 rib with sauce
- Calories: 650
- Sugar: 18
- Sodium: 550
- Fat: 38
- Saturated Fat: 14
- Unsaturated Fat: 24
- Trans Fat: 1
- Carbohydrates: 25
- Fiber: 3
- Protein: 50
- Cholesterol: 160