Zinfandel Glazed BBQ Beef Short Ribs Recipe

Name: Zinfandel Glazed BBQ Beef Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350 degrees F.
2
Season short ribs with salt, pepper, and seasoning mix.
3
Heat a large roasting pan with lid over medium high heat and add oil.
4
Sear ribs in hot oil on all sides until well browned.
5
Remove from roasting pan and set aside.
6
Add peppers, onions, celery and garlic and cook until well browned.
7
Deglaze roasting pan with red wine, then add barbeque sauce and stock and bring to a boil.
8
Return ribs to roasting pan and cover tightly with foil.
9
Place in preheated oven and braise for 2 1/2 hours, or until meat is tender when pierced with a fork.
10
Remove ribs from sauce and keep warm.
11
Skim fat from the top of sauce and season with salt and pepper.
12
Pour sauce over short ribs and serve with horseradish mashed potatoes and sweet corn salad with basil vinaigrette.

783

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Zinfandel Glazed BBQ Beef Short Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zinfandel Glazed BBQ Beef Short Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions