Oven-Braised Short Ribs In Spiced Rhubarb Wine Sauc

Name: Oven-Braised Short Ribs In Spiced Rhubarb Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound bone-in short ribs; 1/2 red onion, quartered; 1 celery stalk with leaves, cut into fourths; 1 sprig fresh rosemary; 4 garlic cloves, sliced in half; 4 small stalks rhubarb; 1/2 cup coffee; 1.5 cups red wine; 1.5 cups vegetable or beef broth; 1/2 cup sugar; 1/4 cup apple cider vinegar; 1/4 cup ketchup; 2 tablespoons chili powder; 1 tablespoon yellow mustard; 1 teaspoon worcestershire sauce; salt & pepper to taste; 1/4 teaspoon cloves

Servings: persons

1 pound bone-in short ribs
1/2 red onion, quartered
1 celery stalk with leaves, cut into fourths
1 sprig fresh rosemary
4 garlic cloves, sliced in half
4 small stalks rhubarb
1/2 cup coffee
1.5 cups red wine
1.5 cups vegetable or beef broth
1/2 cup sugar
1/4 cup apple cider vinegar
1/4 cup ketchup
2 tablespoons chili powder
1 tablespoon yellow mustard
1 teaspoon worcestershire sauce
salt & pepper to taste
1/4 teaspoon cloves

1
Preheat oven to 450 degrees. Combine rhubarb, 1/2 cup water, and 1/2 cup sugar and bring to a boil on stovetop, then turn down the heat and cook until rhubarb mushes easily with a fork. Mash the rhubarb until it is more like a thick paste.
2
Brown the ribs in a cast iron skillet on high heat or medium high heat, a few minutes on each side. Add celery stalk, red onion, garlic cloves, and rosemary to skillet and take off of the heat.
3
Add all remaining ingredients except broth to rhubarb, bring to a boil, then simmer until wine is substantially reduced. Add broth and simmer another ten minutes.
4
Pour wine sauce over ribs and vegetables and cover with foil. Place in 450 degree oven for 20 minutes, then loosen foil and turn down heat to 325 degrees.
5
Leave short ribs in the oven for 45 minutes, turn them over, and leave them for another 45 minutes. When they come out, the meat should pull away from the bone easily using a fork.
6
Remove ribs from sauce and plate, ladling a bit of sauce on top. Garnish with a little more rosemary if desired.

284

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound bone-in short ribs, 1/2 red onion, quartered, 1 celery stalk with leaves, cut into fourths, 1 sprig fresh rosemary, and more.

Yes, Oven-Braised Short Ribs In Spiced Rhubarb Wine Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oven-Braised Short Ribs In Spiced Rhubarb Wine Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions