Fried steak upsets my stomach. I usually opt for braising it if BBQ isn't an option.
6 beef short ribs 2-3" thick
1/2 c. olive oil
3 poblano peppers, diced (remove cores and seeds)
2 yellow onions, minced
3 stalks celery, minced
5 cloves garlic, sliced
1/2 bottle red zinfandel
1/2 q. KC Masterpiece
1 q. chicken consomme
kosher salt
red pepper
Season the ribs with salt and pepper. Warm oil in a large roasting pan and add beefs. Sear until browned. Remove.
Add peppers, onions, celery and garlic, cook until browned. Degalze the pan with the zinfandel, then add consumme and BBQ sauce. Bring to a boil. Add beef again and cover with foil. Braise at 350 for 2.5 hours or until tender.
Remove ribs, season with salt and pepper, and then pour sauce over the beef and serve.
(courtesy of the
Zin Restaurant)
Serve with a light salad.