Zinfandel Glazed BBQ Beef Short Ribs
Rich, slow-cooked beef short ribs meet the bold character of Zinfandel in this deeply flavorful, wine country–inspired dish. Tender and fall-off-the-bone delicious, the ribs are coated in a savory-sweet glaze that layers smoky barbecue notes with the dark fruit and spice of our Zinfandel. Perfect for sharing, this recipe brings together comfort and elegance, creating a memorable pairing that highlights the best of both the dish and the wine.
Ingredients
- 6 beef short ribs, 2-inches thick, cut across the bone
- Salt and freshly ground black pepper
- Dry rub seasoning mix (your favorite kind)
- 1/4 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: Little Vineyards Zinfandel)
- 3 cups of your favorite BBQ Sauce
- 1 quart of chicken stock
Instructions
- 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 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, pour through a strainer, and season with salt and pepper. Pour sauce over short ribs and serve with mashed potatoes and a green salad.
2021 Cabernet Sauvignon
2022 Zinfandel
