Raspberry short ribs

Name: Raspberry short ribs
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 4 racions
Ingredients: 6 ud patata; 113 g mantega; 60 g nata per muntar; 60 g crema agra; 0.5 cdta sal; 0.5 cdta pebre negre; 3.5 lb costelles curtes de vedella; 1 cdta all en pols; 2.5 cda oli vegetal; 480 ml brou d'ossos; 80 g salsa de soja; 170 g melmelada; 60 g gerd; 2.5 cda mel; 1.5 cda sucre morè; 2 cda gochujang; 1 cda vinagre d'arròs; 4 gra all; microvegetals al gust

Fall-off-the-bone beef short ribs braised in a sweet and spicy raspberry gochujang glaze, served over buttery mash.

Marisa Kapeal

Preparació: 30m
Cocció: 4h
Passos: 9
Racions: 4
Dificultat: Mitjana

Projecte de cap de setmana #sweet-and-savory

Elaboració

Pas 1Season the ribs18 min
Pat the ribs dry and season all sides with salt, black pepper and garlic powder. Let them sit 15–20 minutes.
costelles curtes de vedellasalpebre negreall en pols
Pas 2Preheat the oven
Preheat oven to 325°F.
Pas 3Sear the ribs2 min
Heat the oil in a wide oven-safe stainless pan or Dutch oven over medium-high heat. Sear the ribs on all sides until browned, about 2 minutes per side. Remove and set aside.
oli vegetalcostelles curtes de vedella
Pas 4Deglaze and build sauce
Lower heat to medium. Deglaze with a splash of bone broth, add all raspberry sauce ingredients. Stir, scrape up the browned bits, and simmer on medium-low.
brou d'ossossalsa de sojamelmeladagerdmelsucre morègochujangvinagre d'arròsall
Pas 5Braise the ribs3h 30m
Return the ribs to the pan so the liquid comes about halfway up them. Cover tightly with foil and/or an oven-safe lid and bake at 325°F for 3–3½–4 hours, spooning liquid over the ribs halfway through, until very fork tender and the bones loosen easily.
costelles curtes de vedellabrou d'ossossalsa de sojamelmeladagerdmelsucre morègochujangvinagre d'arròsall
Pas 6Strain and reduce sauce15 min
Remove the ribs, skim excess fat and strain the sauce to remove raspberry seeds. Simmer 10–20 minutes until glossy and slightly thickened.
Pas 7Glaze the ribs
Return the ribs and spoon the glaze over them.
costelles curtes de vedella
Pas 8Boil and mash potatoes
Peel and boil potatoes until fork tender. Mash with butter, heavy cream and sour cream until smooth and creamy. Adjust seasoning to taste.
patatamanteganata per muntarcrema agrasalpebre negre
Pas 9Serve with garnish
Serve with extra raspberries and microgreens.
gerdmicrovegetals