Oven-Braised Short Ribs In Spiced Rhubarb Wine Sauce

• 1 pound bone-in short ribs
• 1/2 red onion, quartered
• 1 celery stalk with leaves, cut into fourths
• 1 sprig fresh rosemary
• 4 garlic cloves, sliced in half
• 4 small stalks rhubarb
• 1/2 cup coffee
• 1.5 cups red wine
• 1.5 cups vegetable or beef broth
• 1/2 cup sugar
• 1/4 cup apple cider vinegar
• 1/4 cup ketchup
• 2 tablespoons chili powder
• 1 tablespoon yellow mustard
• 1 teaspoon worcestershire sauce
• salt & pepper to taste
• 1/4 teaspoon cloves

1. Preheat oven to 450 degrees. Combine rhubarb, 1/2 cup water, and 1/2 cup sugar and bring to a boil on stovetop, then turn down the heat and cook until rhubarb mushes easily with a fork. Mash the rhubarb until it is more like a thick paste.
2. Brown the ribs in a cast iron skillet on high heat or medium high heat, a few minutes on each side. Add celery stalk, red onion, garlic cloves, and rosemary to skillet and take off of the heat.
3. Add all remaining ingredients except broth to rhubarb, bring to a boil, then simmer until wine is substantially reduced. Add broth and simmer another ten minutes.
4. Pour wine sauce over ribs and vegetables and cover with foil. Place in 450 degree oven for 20 minutes, then loosen foil and turn down heat to 325 degrees.
5. Leave short ribs in the oven for 45 minutes, turn them over, and leave them for another 45 minutes. When they come out, the meat should pull away from the bone easily using a fork.
6. Remove ribs from sauce and plate, ladling a bit of sauce on top. Garnish with a little more rosemary if desired.

red onion, celery, rosemary, garlic, stalks rhubarb, coffee, red wine, vegetable, sugar, apple cider vinegar, ketchup, chili powder, yellow mustard, worcestershire sauce, salt, cloves

Taken from food52.com/recipes/8651-oven-braised-short-ribs-in-spiced-rhubarb-wine-sauce (may not work)