BBQ Short-Rib Osso Bucco is an exciting diversion from typical summertime barbecue, and brings a typical cold-weather dish to the warmer season. Incredibly good eating. This dish brings the flavors of Texas and Italy together in a manner so bravissimo!
BBQ Short Ribs Osso Bucco

BBQ Short-Rib Osso Bucco
Prep time
Cook time
Total time
Serve over a simple, creamy polenta or smashed potatoes with steamed carrots.
Recipe type: Main Course
Cuisine: American
Serves: 4
  • 4 Tablespoons olive oil
  • salt and pepper, divided use as needed
  • 32 ounces beef short ribs (boned, wrapped)
  • 2 Cups carrots, peeled and chopped
  • 2 Cups celery, chopped
  • 2 Cups yellow onion, peeled and chopped
  • 4 garlic cloves
  • 1/2 Cup tomato paste
  • 1 Gallon chicken stock
  • 1 Cup brown sugar
  • 1 Cup chipotle chiles, canned
  • 2 large poblano pepper, roasted
  • 2 jalapeño, roasted
  • 2 teaspoons dry mustard
  1. Heat oil in heavy-bottomed pan. Season short rib with salt and pepper; brown on all sides. Remove from pan.
  2. In same pan, add carrots, celery, onion and garlic; caramelize. Add tomato paste; brown. Add remaining ingredients; bring to simmer.
  3. Add short ribs; cover.
  4. Cook in a preheated 325 degrees F oven until meat begins to fall from bone, 2 to 2 1/2 hours.
  5. Remove meat from liquid. Reduce liquid until thick; skim fat.
  6. Season sauce with salt and pepper; pour over short rib to serve.


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