Best 2 Rhubarb Short Ribs Recipes

**Rhubarb Short Ribs: A Unique and Flavorful Dish**

Rhubarb short ribs is a unique and flavorful dish that combines the tangy sweetness of rhubarb with the rich, savory flavor of beef short ribs. This dish is perfect for a special occasion or a weeknight meal. The short ribs are braised in a mixture of rhubarb, red wine, and spices until they are fall-off-the-bone tender. The rhubarb adds a bright, tart flavor to the dish, while the red wine and spices add depth and complexity. This dish is typically served over mashed potatoes or rice.

**Variations:**

* **Rhubarb and Ginger Short Ribs:** Add a tablespoon of grated fresh ginger to the braising liquid for a spicy twist.
* **Rhubarb and Orange Short Ribs:** Add a cup of orange juice and a tablespoon of orange zest to the braising liquid for a citrusy flavor.
* **Rhubarb and Rosemary Short Ribs:** Add a few sprigs of fresh rosemary to the braising liquid for an herbaceous flavor.
* **Rhubarb and Apricot Short Ribs:** Add a cup of dried apricots to the braising liquid for a sweet and tangy flavor.

**Additional Tips:**

* Use a good quality beef short ribs for this dish. Look for ribs that are well-marbled with fat, as this will help them to stay moist during the braising process.
* Braise the short ribs for at least 2 hours, or until they are fall-off-the-bone tender.
* Serve the short ribs over mashed potatoes, rice, or your favorite side dish.

Here are our top 2 tried and tested recipes!

RHUBARBECUE

Rhubarbecue image

This simmered sauce is a roller-coaster ride for your tongue. It's a wonderful blend of complex flavors that goes with any meat. - Rd Stendel-Freels, Albuquerque, New Mexico

Provided by Taste of Home

Categories Dinner

Time 2h50m

Yield 8 servings.

Number Of Ingredients 19

Ingredients

1-1/2 teaspoons salt
1-1/2 teaspoons paprika
1 teaspoon coarsely ground pepper
3 to 4 pounds boneless country-style pork ribs
SAUCE:
3 cups sliced fresh or frozen rhubarb (about 7 stalks)
2 cups fresh strawberries, halved
2 to 3 tablespoons olive oil
1 medium onion, chopped
1 cup packed brown sugar
3/4 cup ketchup
1/2 cup red wine vinegar
1/2 cup bourbon
1/4 cup reduced-sodium soy sauce
1/4 cup honey
2 tablespoons Worcestershire sauce
2 teaspoons garlic powder
1 teaspoon crushed red pepper flakes
1 teaspoon coarsely ground pepper

Steps:

Preheat oven to 325°. Mix salt, paprika and pepper; sprinkle over ribs. Refrigerate, covered, while preparing sauce., In a large saucepan, combine rhubarb and strawberries; add water to cover. Bring to a boil. Cook, uncovered, until rhubarb is tender, 8-10 minutes. Drain; return to pan. Mash until blended., In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown ribs in batches, adding more oil as needed. Remove from pan., Add onion to same pan; cook and stir until tender, 4-6 minutes. Add remaining ingredients; stir in rhubarb mixture. Return ribs to pan, turning to coat. Bring to a boil. Cover and bake until ribs are tender, about 2 hours. Bake, uncovered, until sauce is slightly thickened, 30-35 minutes.

Nutrition Facts : Calories 533 calories, Fat 19g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 1158mg sodium, Carbohydrate 52g carbohydrate (45g sugars, Fiber 2g fiber), Protein 31g protein.

RHUBARB BEEF

Rhubarb Beef image

My daughter made a trip around the world and brought home this recipe from Iran. I've served it often to many of my friends, and they always seem to savor its different, zingy taste. -Bertha Davis, Springfield, Missouri

Provided by Taste of Home

Categories Dinner

Time 2h25m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

2 to 2-1/2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons butter
2 large onions, chopped
1 teaspoon saffron
1 can (10-1/2 ounces) beef broth
1 cup water
1/4 cup lemon juice
1/4 cup chopped fresh parsley
1-1/2 teaspoons dried mint
2 teaspoons salt
1/4 teaspoon pepper
2 to 3 cups sliced fresh or frozen rhubarb
Hot cooked rice
Fresh mint leaves, torn

Steps:

In a Dutch oven, brown beef in butter. Remove meat from pan; drain all but 2 tablespoons drippings. Saute onions until lightly browned. Return meat to pan. Add saffron, broth, water, lemon juice, parsley, mint, salt and pepper; cover and simmer until meat is tender, about 2 hours. Add more water as needed. Add rhubarb during the last 15 minutes of cooking. Serve over rice; top with fresh mint.

Nutrition Facts : Calories 287 calories, Fat 15g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 1072mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.

Tips:

Choose the right rhubarb: Look for firm, deep-red stalks with minimal blemishes. Avoid stalks that are bruised or have soft spots.
Prepare the rhubarb properly: Trim the ends of the rhubarb stalks and remove any leaves. Cut the stalks into 1-inch pieces.
Don't overcook the rhubarb: Rhubarb can become mushy if it is overcooked. Simmer it for just a few minutes, or until it is tender but still holds its shape.
Use a variety of spices: Rhubarb pairs well with a variety of spices, including cinnamon, ginger, nutmeg, and cloves. Experiment with different combinations to find your favorite flavor profile.
Serve rhubarb with a variety of dishes: Rhubarb can be served as a side dish, a dessert, or even a main course. It is a versatile ingredient that can be used in a variety of recipes.

Conclusion:

Rhubarb is a delicious and versatile ingredient that can be used in a variety of recipes. From sweet to savory, rhubarb can add a unique flavor and texture to any dish. With its tartness and natural sweetness, rhubarb is a great way to add a pop of flavor to your next meal. So next time you're looking for something new to try, give rhubarb a try. You won't be disappointed!