Zinfandel Glazed BBQ Beef Short Ribs

Name: Zinfandel Glazed BBQ Beef Short Ribs
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters barbeque sauce; 6 beef short ribs, 2-inches thick, cut across the bone; 4 stalks celery, diced; 946 milliliters chicken stock; 4 servings Sweet corn salad with basil vinaigrette, for plating, optional; 59 milliliters sliced garlic; 118 milliliters olive oil; 4 poblano peppers, diced; 4 servings Horseradish mashed potatoes, for plating, optional; 1 bottle red wine (recommended: Zinfandel); 4 servings Salt and freshly ground black pepper; 4 servings Dry rub seasoning mix; 4 mediums yellow onions, diced

Zinfandel Glazed BBQ Beef Short Ribs might be just the American recipe you are searching for. This recipe serves 4. One serving contains 1060 calories, 14g of protein, and 33g of fat. From preparation to the plate, this recipe takes about 2 hours and 45 minutes. It works well as a main course. It is a good option if you're following a gluten free and dairy free diet. A mixture of corn salad, beef short ribs, chicken stock, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the potatoes you could follow this main course with the Sweet Potatoes Scones as a dessert.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Season short ribs with salt, pepper, and seasoning mix.

Ingredients you will need

Seasoning Mix

Beef Short Ribs

Pepper

Salt

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.

Ingredients you will need

Ribs

Cooking Oil

Equipment you will use

Roasting Pan

Remove from roasting pan and set aside.

Equipment you will use

Roasting Pan

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.

Ingredients you will need

Barbecue Sauce

Red Wine

Peppers

Celery

Garlic

Onion

Stock

Ribs

Equipment you will use

Roasting Pan

Aluminum Foil

Place in preheated oven and braise for 2 1/2 hours, or until meat is tender when pierced with a fork.

Ingredients you will need

Meat

Equipment you will use

Oven

Remove ribs from sauce and keep warm. Skim fat from the top of sauce and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Sauce

Ribs

Pour sauce over short ribs and serve with horseradish mashed potatoes and sweet corn salad with basil vinaigrette.

Ingredients you will need

Horseradish

Vinaigrette

Beef Short Ribs

Sweet Corn

Potato

Basil

Sauce

Equipment

Oven

Roasting Pan

Aluminum Foil

Ingredients

Servings:

946milliliters

barbeque sauce 6

beef short ribs, 2-inches thick, cut across the bone 4stalks

celery, diced 946milliliters

chicken stock 4servings

Sweet corn salad with basil vinaigrette, for plating, optional 59milliliters

sliced garlic 118milliliters

olive oil 4

poblano peppers, diced 4servings

Horseradish mashed potatoes, for plating, optional 1bottle

red wine (recommended: Zinfandel)4servings

Salt and freshly ground black pepper 4servings

Dry rub seasoning mix 4mediums

yellow onions, diced

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Beef Short Ribs. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. One wine you could try is La Jota Howell Mountain Merlot. It has 4.2 out of 5 stars and a bottle costs about 99 dollars.