Braised Short Rib Barbacoa So Good, It’s Unfair | The Art of Entertaining

When Chef Eddie Ruiz cooks barbacoa, he channels his grandfather, who'd cook the meat underground with hot rocks for big family celebrations. A combination of arbol, ancho, and guajillo chilies lends the dish its complex spice and smoke—and in Ruiz’s interpretation, there’s no need to haul out the shovel.

Ruiz uses the aid of Wolf, Sub-Zero, Cove for ultimate meal preparation and delivery.

The topic: Short Rib Barbacoa
The talent: Eddie Ruiz
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