More rhubarb! This time I braised short ribs and potatoes with red wine, leeks and rhubarb left from making rhubarb syrup. This was my own creation using what was in season and what I had on hand. It turned out lovely. Something about the tangy rhubarb, the red wine and potatoes where divine. The short ribs were a recommendation from the farmer at Cedar Valley Sustainable Farm, the potatoes and leeks where from Radical Root Organic Farm, the rhubarb was from another local vendor and the wine I used was an Ohio Valley Chambourcin made by none other than my Uncle Brian from Ertel Cellars! The grapes were actually grown on the property where my dad now lives in Indiana. To bad it only made two servings.
1 leek
Red wine
Fresh or leftover rhubarb from making syrup
potatoes
Short ribs
balsamic vinegar
black pepper
Chop the leeks and put them on the bottom of your pot or deep pan. Cover the bottom of the pot or pan with 1/4ich to 1/2inch of red whine. Add a few splashes of balsamic vinegar. Lay in the short ribs and pepper liberally. Bring mixture to a simmer then turn the heat all the way down and cover. Let it slow cook for a few hours. During the last hour add the rhubarb and the potatoes. Let it cook till the desired tenderness in the ribs is achieved. An alternative to stove top slow cooking would be to put it covered in the oven at 250 degrees.