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Ingredients:
For the BBQ Braised Beef:
– 2 pounds beef short ribs or chuck roast, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup BBQ sauce
– 1 cup beef broth
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
For the Roasted Red Peppers:
– 4 red bell peppers, seeded and sliced
– 2 tablespoons olive oil
– Salt and pepper, to taste
For the Baked Potatoes:
– 4 large baking potatoes
– 1/4 cup olive oil
– Salt and pepper, to taste
– Shredded cheese, sour cream, and chives (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, heat the olive oil over medium-high heat. Brown the beef on all sides, then remove it from the pot.
3. Add the diced onion to the pot and cook until it’s softened and caramelized. Add the garlic and cook for 1 minute.
4. Add the BBQ sauce, beef broth, brown sugar, smoked paprika, salt, and pepper to the pot. Stir to combine, then return the beef to the pot.
5. Cover the pot and transfer it to the preheated oven. Braise the beef for 2 1/2 to 3 hours, or until it’s tender and falls apart easily.
6. While the beef is braising, toss the sliced red peppers with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 30-40 minutes, or until the peppers are tender and slightly charred.
7. Scrub the baking potatoes clean and poke some holes in them with a fork. Rub with olive oil and season with salt and pepper. Bake in the oven for 45-60 minutes, or until the potatoes are tender when pierced with a fork.
8. To assemble the dish, slice the baked potatoes in half lengthwise and top with the BBQ braised beef, roasted red peppers, and any desired toppings (such as shredded cheese, sour cream, and chives).