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Rhubarb Braised Short Ribs With Carrot Mash

Rhubarb-Braised Short Ribs with Carrot Mash

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Prep Time 20 minutes
Cook Time 3 hours
Resting Time 15 minutes
Total Time 3 hours 35 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • 1 Dutch oven
  • 1 sharp knife
  • 1 Cutting board
  • 1 vegetable peeler
  • 1 Large pot
  • 1 potato masher
  • 1 Whisk
  • 1 serving platter

Ingredients
  

  • 2 pound beef short ribs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoon olive oil
  • 1 cup rhubarb chopped
  • 1 cup beef broth
  • 1/2 cup red wine
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • 1 onion diced
  • 2 clove garlic minced
  • 4 large carrots peeled and chopped
  • 2 tablespoon butter
  • 1/4 cup milk
  • 1 tablespoon fresh thyme chopped

Instructions
 

  • Preheat the oven to 325°F (163°C).
  • Season the short ribs with salt and pepper.
  • Heat olive oil in a Dutch oven over medium-high heat and brown the short ribs on all sides.
  • Remove the ribs and set aside.
  • In the same pot, add onion and garlic, sautéing until softened.
  • Add rhubarb, beef broth, red wine, balsamic vinegar, and honey, stirring to combine.
  • Return the ribs to the pot, cover, and transfer to the oven to braise for 2.5 hours.
  • While the ribs are cooking, boil carrots in a large pot until tender.
  • Drain carrots and mash with butter, milk, and a pinch of salt.
  • Remove the ribs from oven and let rest for 15 minutes.
  • Serve the ribs over the carrot mash, garnished with fresh thyme.

Notes

For best results, ensure that the short ribs are well-browned before braising to lock in flavor, and adjust the seasoning of the carrot mash to taste, adding more milk for a creamier texture if desired.
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