Short Ribs with Raspberry Barbecue Sauce
Step 1: Preheat the oven to 120°C (250°F).
Step 2: Season the short ribs with kosher salt and black pepper, rubbing the seasoning into the meat.
Step 3: Heat a large skillet over medium-high heat. Add approximately 1 tablespoon of oil.
Step 4: Working in batches, sear the short ribs until browned on two sides. Transfer them to a large, high-sided roasting pan.
Step 5: Pour enough beef stock into the roasting pan to come no higher than approximately 2.5 cm (1 inch) up the sides of the short ribs.
Step 6: Cover the roasting pan tightly with foil and roast for 6 hours, or until the short ribs are fork-tender.
Step 7: Add the thawed raspberries and ¼ cup of the beef stock to a blender and purée until smooth.
Step 8: Pass the raspberry purée through a fine metal sieve to remove the seeds.
Step 9: Combine the strained raspberry purée with the barbecue sauce in a small saucepan.
Step 10: Bring the sauce to a gentle simmer over low heat and keep warm.
Step 11: Remove the braised short ribs from the oven and brush generously with the raspberry barbecue sauce.
Step 12: Transfer the ribs to the grill and cook for approximately 5 minutes per side.
Step 13: Slice and serve with additional warm raspberry barbecue sauce.
Fresh St. Market Tip
For the most tender result, keep the short ribs tightly covered during their long, slow roast. Save the grilling step until the very end so the raspberry barbecue sauce can caramelize on the outside without drying out the meat.
Recipe Courtesy: Certified Angus Beef
Directions
Step 1: Preheat the oven to 120°C (250°F).
Step 2: Season the short ribs with kosher salt and black pepper, rubbing the seasoning into the meat.
Step 3: Heat a large skillet over medium-high heat. Add approximately 1 tablespoon of oil.
Step 4: Working in batches, sear the short ribs until browned on two sides. Transfer them to a large, high-sided roasting pan.
Step 5: Pour enough beef stock into the roasting pan to come no higher than approximately 2.5 cm (1 inch) up the sides of the short ribs.
Step 6: Cover the roasting pan tightly with foil and roast for 6 hours, or until the short ribs are fork-tender.
Step 7: Add the thawed raspberries and ¼ cup of the beef stock to a blender and purée until smooth.
Step 8: Pass the raspberry purée through a fine metal sieve to remove the seeds.
Step 9: Combine the strained raspberry purée with the barbecue sauce in a small saucepan.
Step 10: Bring the sauce to a gentle simmer over low heat and keep warm.
Step 11: Remove the braised short ribs from the oven and brush generously with the raspberry barbecue sauce.
Step 12: Transfer the ribs to the grill and cook for approximately 5 minutes per side.
Step 13: Slice and serve with additional warm raspberry barbecue sauce.
Fresh St. Market Tip
For the most tender result, keep the short ribs tightly covered during their long, slow roast. Save the grilling step until the very end so the raspberry barbecue sauce can caramelize on the outside without drying out the meat.
Recipe Courtesy: Certified Angus Beef