Beef ribs with rhubarb

Votes: 2

Time: 3 hours 45 minutes plus marinating time
Complexity: easily
Servings: 6

This dish uses thickly seasoned short ribs. Before roasting, the ribs are rubbed with a fragrant spice mixture containing fennel and marinated overnight. They are then roasted in a roasting pan on a bed of rhubarb, onions, and garlic for several hours, until the meat is tender and falls easily off the bone. Reduce the juices left in the roasting pan on the stovetop to create a delicious, spicy sauce with a pleasant acidity from the rhubarb. The dish looks very festive and appetizing, despite being made with inexpensive ribs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2.2 kg beef short ribs
0.5 cup + 2 tablespoons (125 g) sugar
2 tbsp coarse salt + more as needed
1 teaspoon fennel seeds
0.5 tsp ground allspice
2 cups fresh or frozen rhubarb, diced
2 large onions, thinly sliced
1 head of garlic, peeled and crushed cloves
2 tbsp. l. olive oil
0.5 cup rhubarb jam
2 cups lightly salted chicken broth

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef ribs, beef, fennel seeds, allspice, rhubarb

Cooking the dish according to the recipe:

In a small bowl, combine sugar, salt, fennel seeds, allspice, and a pinch of black pepper. Rub the beef ribs with this mixture, place them in a resealable bag or container, and refrigerate for 6 hours or overnight.
Preheat oven to 245°C.

Place the rhubarb, onion, and garlic in a medium roasting pan and drizzle with olive oil. Toss to coat.
Place the ribs on a bed of rhubarb and onions.
Roast until the top of the ribs begins to brown, about 20 minutes. Reduce the heat to 325°F (160°C) and spoon the rhubarb jam over the ribs in small mounds. Add chicken broth (it should come halfway up the ribs; add more broth or water if needed). Cover the roasting pan with foil or a lid and roast until the meat is tender and falls off the bone easily, another 2.5 to 3 hours.
Transfer the ribs to a platter. Place the roasting pan on the stove and bring the remaining liquid to a boil. Cook until the sauce thickens and coats the back of a spoon. Taste, season with salt and pepper. Pour the sauce over the ribs and serve!

Author of the recipe - Molly Yeh is an American blogger and cookbook author.

Categories:

recipe / Oven / Summer dishes / Main courses / Meat / Vegetables and mushrooms