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• Oven-braised short ribs in spiced rhubarb wine sauce

This recipe uses a variation of a rhubarb barbecue sauce I came up with awhile back. I adjusted the quantities of various ingredients and added a lot more red wine and vegetable broth. The cooking method is a loose adaptation of an Alice Waters braised short rib recipe, but I used a cast iron skillet instead of a roasting pan and browned the ribs on the stovetop first instead of in the oven. Be careful with the cloves, as they can be overwhelming if you put too much in. A fourth of a teaspoon worked for me with these quanitites of liquids but if the clove aroma is overwhelming to you, add a little less or increase the liquids. This recipe was also a way to use up rhubarb and rosemary from my CSA box, and is posted on my new year's resolution blog -- a chronicle of our attempts to use every single vegetable and herb in the CSA box every week: http://dutchessofsquirrel.blogspot.com/

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