Glazed BBQ Beef Short Ribs

[chief_cook2]

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 stockPreheat 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.