Rhubarb Beef Recipes

RHUBARB SHORT RIBS

Steps:

• Add the sugar, salt, fennel seeds, allspice and some black pepper to a small bowl and mix to combine. Rub the short ribs with the mixture and place in an airtight bag or container and refrigerate for 6 hours or up to overnight.
• Preheat the oven to 475 degrees F.
• Add the rhubarb, onions and garlic to a medium roasting pan or braiser and drizzle with the olive oil. Toss to coat in the oil.
• Place the short ribs on the bed of rhubarb and onions.
• Bake until the top of the meat begins to brown, about 20 minutes. Reduce the heat to 325 degrees F and add the rhubarb jam in small dollops on top of the short ribs. Add the chicken broth (it should reach halfway up the ribs; add more broth or water if necessary). Cover the pan with foil or a lid and bake until the meat is tender and easy comes off the bone with a fork, an additional 2 1/2 to 3 hours.
• Plate the short ribs. Place the pan on the stovetop and bring the remaining liquid to a boil. Reduce to a simmer and allow to thicken until the sauce coats the back of a spoon. Taste and season with salt and pepper. Ladle the sauce on top of the short ribs and serve!

RHUBARB STEAK SAUCE

Steps:

• Combine all ingredients in a large saucepan.
• Bring to a boil.
• Reduce to low heat and let simmer until well thickened.
• Let cool and refrigerate.
• I am guessing at yield and prep time.

RHUBARB BEEF

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.