Raspberry short ribs

Elaboración

1. 01
   Paso 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.

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2. 02
   Paso 2Preheat the oven

   Preheat oven to 325°F.

3. 03
   Paso 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.

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4. 04
   Paso 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.

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5. 05
   Paso 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.

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6. 06
   Paso 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.

7. 07
   Paso 7Glaze the ribs

   Return the ribs and spoon the glaze over them.

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8. 08
   Paso 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.

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9. 09
   Paso 9Serve with garnish

   Serve with extra raspberries and microgreens.

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