Description

Indulge in these tender, slow-braised short ribs infused with bright, tangy rhubarb. This comforting dish combines rich beef with a sweet-sour glaze, delivering a perfect balance of flavors that’s ideal for cozy evenings. Perfect for food lovers seeking a unique twist on classic comfort cuisine.

Ingredients

Scale

2 lbs beef short ribs
1 cup rhubarb, chopped
1 onion, diced
2 carrots, sliced
3 cloves garlic, minced
2 tbsp soy sauce
1 tbsp brown sugar
1 tsp smoked paprika
2 cups beef broth
1 tbsp cornstarch
Fresh thyme for garnish

Instructions

Season the short ribs with salt and pepper, then sear them in a hot Dutch oven until browned on all sides. Remove and set aside.
Sauté onion, carrots, and garlic in the same pot until softened, about 5 minutes.
Stir in brown sugar, smoked paprika, and soy sauce, cooking for another minute.
Return the ribs to the pot, add beef broth, and bring to a simmer.
Cover and braise in a 300°F oven for 2-2½ hours, or until the meat is fork-tender.
Meanwhile, whisk cornstarch with a little cold water to create a slurry; stir into the sauce and cook until thickened.
Serve the ribs garnished with fresh thyme, accompanied by mashed potatoes or crusty bread.

Notes

Tip: For a deeper flavor, marinate the ribs overnight in a mixture of soy sauce and brown sugar. Substitute rhubarb with cranberries for a different tart note. Store leftovers in an airtight container for up to 3 days; reheat gently on the stove to preserve tenderness.

Prep Time: 45 minutes
Cook Time: 2 hours
Category: B
Method: Braising
Cuisine: American

Nutrition

Serving Size: 1 rib
Calories: 350
Sugar: 8g
Sodium: 600mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 25g
Cholesterol: 90mg

Keywords: rib, short rib, rhubarb, comfort food