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
Horseradish mashed potatoes, for plating, optional
Sweet corn salad with basil vinaigrette, for plating, optional
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