Level: Intermediate

Total: 2 hr 45 min

Prep: 10 min

Cook: 2 hr 35 min

Yield: 2 to 4 servings



6 beef short ribs, 2-inches thick, cut across the bone

Salt and freshly ground black pepper

Dry rub seasoning mix

1/2 cup olive oil

4 poblano peppers, diced

4 medium yellow onions, diced

4 stalks celery, diced

1/4 cup sliced garlic 1 bottle red wine (recommended: Zinfandel)

1 quart barbeque sauce

1 quart of chicken stock


mashed potatoes, for plating,

optional Sweet corn salad with basil vinaigrette, for plating, optional


Preheat oven to 350 degrees F. Season short ribs with salt, pepper, and seasoning mix. Heat a large roasting pan with lid over medium high heat and add oil. Sear ribs in hot oil on all sides until well browned. Remove from roasting pan and set aside. Add peppers, onions, celery and garlic and cook until well browned. Deglaze roasting pan with red wine, then add barbeque sauce and stock and bring to a boil. Return ribs to roasting pan and cover tightly with foil. Place in preheated oven and braise for 2 1/2 hours, or until meat is tender when pierced with a fork. Remove ribs from sauce and keep warm. Skim fat from the top of sauce and season with salt and pepper. Pour sauce over short ribs and serve with horseradish mashed potatoes and sweet corn salad with basil vinaigrette.


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