Raspberry Chipotle Braised Short Ribs
Short ribs are succulent and rich. They are usually taken from the last few inches of the second through fifth rib in the chuck area, where the muscle is thick and heavily marbled. This makes it terrific meat for a low, slow braise, where the marbled fat can render out slowly and create a tender dish that is full of flavor, but are also notoriously heavy.
Raspberry Chipotle Seasoning is a surprisingly easy way to counter the heavy feel of short ribs. The flavor is light and bright, a welcome diversion from the super-heavy flavors that are often part and parcel of short ribs. The long cooking time mellows the flavors of this blend, so feel free to add an extra tablespoon of seasoning to the pot just as it’s finishing, to give it extra snap. We served this over polenta because we feel that corn’s inherent sweetness helped bring out the brightness of the raspberry even further, but it is delicious over mashed potatoes, crusty bread, rice, or even mashed plantains.
2 ½ - 3 pounds beef short ribs
Kosher Salt and Black Pepper Medium Grind to taste
3 Tablespoons Raspberry Chipotle Seasoning, plus more if needed
2 teaspoons corn starch
3 Tablespoons grapeseed oil, divided
1 sweet onion, diced
1 ½ teaspoons dried Mediterranean Thyme
4 cups beef broth, divided
1 Tablespoon red wine vinegar
1 Tablespoon soy sauce
2 Tablespoons Tomato Powder
1. Preheat oven to 350°F.
2. Season short ribs with Kosher Salt and Black Pepper Medium Grind to taste. Then toss all ribs in Raspberry Chipotle Seasoning until fully coated—we recommend at least 1 Tablespoon of seasoning blend per pound of meat. Then toss with corn starch. Set aside.
3. Add 1 Tablespoon of grapeseed oil to a large Dutch oven or a heavy pot with an oven-safe lid. Heat over medium-high heat.
4. When oil is hot add onion and Mediterranean Thyme. Cook, stirring regularly, until onion is golden brown. Move onions to a plate and set aside.
5. Add remaining 2 Tablespoons of grapeseed oil to the pot and turn the heat to high. Put short ribs in and brown on all sides, 1-2 minutes per side. When they are browned remove them from the pot and set aside.
6. Mix 1 cup beef broth with red wine vinegar and soy sauce. Keeping the heat high, pour this mixture in to deglaze the pot. Use a wooden spoon to help scrape up any of the browned bits that may adhere to the bottom of the pot. Stir in tomato powder. Let that boil for 1-2 minutes.
7. Turn off stove. Stir in remaining beef broth and onions to fully combine, then put short ribs into the broth. Cover and put the pot into the oven.
8. Braise in the hot oven at 350°F for 2 hours. At the end of the 2 hours, drop the heat in the oven to 325°F and cook for approximately 30 more minutes.
9. Remove the pot from the oven and let the short ribs rest for 20 minutes. Take a fat skimmer or a big spoon and skim off any fat that is laying on top of the broth. Taste broth, and add an additional Tablespoon of Raspberry Chipotle Seasoning just before serving, if necessary.
10. Serve over polenta, mashed potatoes, rice, or with crusty bread.
