GustonRaspberry short ribs
Fall-off-the-bone beef short ribs braised in a sweet and spicy raspberry gochujang glaze, served over buttery mash.
Marisa KapealEN
- Prep
- 30m
- Cook
- 4h
- Steps
- 9
- Servings
- 4
- Difficulty
- Medium
American
One-Pan
Slow-Cook
Dinner
Sweet Tooth
Date Night
Weekend ProjectMethod
- Step 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.
Beef short ribsSaltBlack pepperGarlic powder - Step 2Preheat the oven
Preheat oven to 325°F.
- Step 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.
Vegetable oilBeef short ribs - Step 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.
Bone brothSoy sauceJamRaspberryHoneyBrown sugarGochujangRice vinegarGarlic - Step 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.
Beef short ribsBone brothSoy sauceJamRaspberryHoneyBrown sugarGochujangRice vinegarGarlic - Step 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.
- Step 7Glaze the ribs
Return the ribs and spoon the glaze over them.
Beef short ribs - Step 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.
PotatoButterHeavy creamSour creamSaltBlack pepper - Step 9Serve with garnish
Serve with extra raspberries and microgreens.
RaspberryMicrogreens
