Ingredients

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

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.
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.