Recipe courtesy of Zin Restaurant and Wine Bar
Episode: Los Angeles
Print
Total:
2 hr 45 min
Prep:
10 min
Cook:
2 hr 35 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 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

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

More from:

BBQ Recipes

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Easy BBQ Short Ribs

Recipe courtesy of Sunny Anderson

Barbecue Ribs

Recipe courtesy of Tiffani Thiessen

Barbecue St. Louis Pork Ribs

Recipe courtesy of Alton Brown

Barbecue Championship Ribs

Recipe courtesy of Ray Lampe

Smoked Ribs with Carolina-Style BBQ Sauce

Recipe courtesy of Bobby Flay

Smoked Brisket

Recipe courtesy of Eva Pesantez|Josh Lebowitz

Korean BBQ Sauce

Recipe courtesy of Vincent Camillo

Spicy Smoked Sweet Potato Salad

Recipe courtesy of Kelsey Nixon

So Much Pretty Food Here