These Rhubarb Short Ribs are a showstopping dinner option that balances sweet, tangy, and savory flavors. Slow-braised with aromatic spices and jammy rhubarb, this dish transforms humble short ribs into an unforgettable centerpiece. Ideal for special occasions or a cozy weekend meal, the meat becomes fall-off-the-bone tender, while the sauce develops into a rich glaze perfect for spooning over mashed potatoes or polenta. It’s a creative, crowd-pleasing way to cook with rhubarb beyond dessert.

Full Recipe: 

Ingredients

• ½ cup plus 2 tablespoons (125 grams) sugar

• 2 tablespoons kosher salt, plus more to taste

• 1 teaspoon fennel seeds

• ½ teaspoon ground allspice

• Freshly ground black pepper, to taste

• 5 pounds bone-in short ribs

• 2 cups fresh or frozen rhubarb, diced

• 2 large yellow onions, thinly sliced

• 1 head garlic, peeled and smashed

• 2 tablespoons olive oil

• ½ cup rhubarb jam

• 2 cups low-sodium chicken broth

Directions

1. In a bowl, mix sugar, salt, fennel seeds, allspice, and pepper. Rub this mixture all over the short ribs. Place in an airtight container or bag and refrigerate for at least 6 hours or overnight.

2. Preheat oven to 475°F (245°C).

3. In a roasting pan, toss rhubarb, onions, and garlic with olive oil. Spread evenly.

4. Arrange the short ribs on top of the rhubarb mixture. Roast for about 20 minutes, until the tops of the meat begin to brown.

5. Reduce oven to 325°F (165°C). Dot the ribs with rhubarb jam and pour chicken broth into the pan (liquid should come halfway up the ribs). Cover tightly with foil or a lid.

6. Bake for 2½ to 3 hours, until meat is fork-tender and easily pulls away from the bone.

7. Remove ribs and set aside. Place pan on stovetop, bring cooking liquid to a boil, then simmer until it thickens to a sauce-like consistency. Season with salt and pepper.

8. Serve ribs topped with sauce and your choice of sides.

Nutrients

• Calories: ~630 kcal per serving (estimate based on short ribs and added sugar)

• Protein: ~40g

• Fat: ~45g

• Carbohydrates: ~15g

• Servings: 6

• Prep Time: 25 minutes

• Cook Time: 3 hours

• Total Time: ~9 hours 45 minutes (including marination)

The Art of Braising Short Ribs

Short ribs are a beloved cut for braising, thanks to their marbled texture and connective tissue, which breaks down into fork-tender perfection after hours in the oven. The bones and fat not only contribute flavor but also help keep the meat moist during the slow cooking process. In this recipe, the ribs are marinated in a blend of salt, sugar, and spices like fennel seed and allspice, which helps to season them all the way through and draw out excess moisture for a better sear.

Roasting the ribs at a high temperature at the beginning develops a caramelized crust that enhances the savory foundation of the dish. The magic, however, happens when the oven temperature is lowered and the ribs are slowly braised in a mixture of chicken broth and rhubarb jam. This bath of aromatic liquid gently cooks the meat until it becomes luxuriously tender while imbuing it with layers of flavor.

Rhubarb as a Savory Powerhouse

Most people associate rhubarb with desserts, but its natural tartness makes it a fantastic addition to savory dishes. In this recipe, rhubarb serves multiple roles: fresh chunks roast down into soft, tangy pockets of brightness, while rhubarb jam deepens the flavor of the braising liquid, creating a sticky-sweet glaze.

Rhubarb’s acidity is key to balancing the fattiness of the short ribs. It cuts through the richness without overpowering the dish and adds a subtle fruity complexity. The result is a sauce that’s both surprising and addictive, with a depth you don’t expect from a single vegetable.

The inclusion of both fresh or frozen rhubarb and jam ensures consistency, making this a recipe you can enjoy even when rhubarb is out of season. It’s an excellent reminder that rhubarb has a place beyond pie crusts—it belongs in the spotlight of your dinner plate.

Layered Aromatics and Spice

While the rhubarb provides acidity and brightness, the spice rub and aromatics round out the dish with warmth and depth. Fennel seeds lend a slight licorice note, while allspice introduces a clove-like, peppery edge. Garlic and onions roast alongside the rhubarb, becoming sweet and caramelized, melting into the final sauce for an umami-rich base.

These layers of flavor are essential in a long braise. Each component—spices, aromatics, broth, and jam—plays a role in building the final dish. It’s a classic example of how slow cooking, when thoughtfully approached, can coax complexity out of simple ingredients.

Ideal for Entertaining

Rhubarb Short Ribs are a host’s dream. They look impressive, taste luxurious, and—best of all—require minimal attention during cooking. Once the dish is in the oven, you’re free to focus on side dishes, table settings, or just enjoying your guests.

They also hold exceptionally well, making them perfect for make-ahead meals. In fact, many find that the flavor improves after a day of rest in the refrigerator. Simply reheat gently in the oven or on the stovetop before serving, and the meat will still be beautifully tender.

Serve these ribs with mashed potatoes, creamy polenta, or buttery noodles to soak up the sauce. A bright, crisp salad with arugula or bitter greens provides the perfect counterpoint. Don’t forget a bold red wine—something with acidity and body like a Syrah, Zinfandel, or Malbec pairs beautifully.

Customizations and Variations

This recipe is both luxurious and flexible. If you’d like to adjust it based on what you have on hand or dietary needs, there are plenty of options.

You can substitute the short ribs with bone-in beef chuck or oxtail for a similar braising experience. If you’re avoiding beef, try pork shoulder or lamb shanks—they’ll take on the rhubarb flavors beautifully.

For a deeper spice profile, add a cinnamon stick or a star anise pod to the braising liquid. Want more tang? Add a splash of red wine vinegar or balsamic toward the end of cooking. Prefer a spicier kick? Toss in a chili flake or two with the spice rub.

Though chicken broth is used here, beef stock or even a blend of stock and dry red wine can add more depth. The rhubarb jam can be swapped for plum or cranberry jam in a pinch, though the flavor profile will shift.

A Unique Way to Showcase Rhubarb

This dish is an excellent conversation starter and an unexpected way to celebrate rhubarb season. If you grow rhubarb or frequent farmers’ markets, you’ll appreciate a savory recipe that makes good use of this often-overlooked ingredient.

For anyone looking to expand their cooking horizons or shake up their go-to dinner rotation, this dish is a great way to challenge the norm. It proves that rhubarb doesn’t need to be covered in sugar and baked into a pie to be delicious—it can hold its own in a bold, meaty entrée and still stand out.

Conclusion

Rhubarb Short Ribs are more than just a meal—they’re a culinary experience. By combining the boldness of slow-braised beef with the bright tang of rhubarb, this dish offers a fresh take on a classic comfort food. Every component, from the spiced rub to the sticky glaze, works together to create a symphony of flavor that’s deeply satisfying and surprisingly elegant.

Whether you’re cooking for a crowd or simply treating yourself to something special, this recipe delivers both familiarity and creativity. It invites you to slow down, savor the process, and enjoy every rich, tender bite. Perfect for cold nights, spring gatherings, or anytime you want to wow your guests, these short ribs are a true celebration of flavor, texture, and the beauty of seasonal ingredients.

Add it to your cooking repertoire, and you’ll never look at rhubarb—or short ribs—the same way again.