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Categories:
short ribs salt fresh ground black pepper Favorite dry rub seasoning mix olive oil peppers yellow onions stalks celery garlic red Zinfandel sauce chicken
Viewed: 44 - Published at: 7 years agoIngredients
- 6 beef short ribs, 2-inches thick, cut across the bone
- Salt
- Fresh ground black pepper
- Favorite dry rub seasoning mix
- 1/2 cup olive oil
- 4 poblano peppers, cored, seeded and diced
- 4 medium yellow onions, diced
- 4 stalks celery, diced
- 1/4 cup sliced garlic
- 1 bottle red Zinfandel
- 1 quart favorite BBQ Sauce
- 1 quart chicken stock
Method
- 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, about 10 minutes.
- Deglaze roasting pan with red Zinfandel, then add BBQ 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.
