|Raspberry and Red Short Ribs with Lemon and Thyme Butter Mash|
As we draw a close to this year's contest season, I feel the need to share some of my finer entries that DIDN'T bring home the bacon (or the money). I'm calling them my "Beautiful Losers!"
First up is one of my favorites. This is a short rib dish, done in a pressure cooker, and then just browned for a few minutes on a grill. I also grilled cooked up some potatoes and mixed up a yummy compound butter to flavor them.
If this little guy can't make me any money, perhaps he can feed you and your friends on a game day adventure!
Raspberry and Red Short Ribs with Lemon and Thyme Butter Mash
Prep Time: 15 minutes / Cook Time: 45 minutes / Servings: 6
|Raspberry and Red Short Ribs with|
Lemon and Thyme Butter Mash
- 12 oz. bag Frozen Raspberries
- 2 cups red wine (I used a Shiraz)
- 6 large Short Ribs (about 1.75-2 lbs. total)
- 3 large cloves of Garlic, pressed or minced
- 1/2 cup Agave Nectar
- 2 tbsp. Tomato Paste
- 2 cups Beef Stock
- 1 lb. Baby Dutch Yellow Potatoes, washed
- 2 tbsp. chopped fresh Thyme, plus about 6 small sprigs for garnish
- zest from 2 lemons, plus 1 tbsp. juice
- 1 stick of butter at room temperature, plus 2 tbsp.
- salt and pepper
- In an 8 quart pressure cooker, add the beef stock, red wine, raspberries, 2 cloves of pressed or minced garlic, agave nectar, and tomato paste. Season with salt and pepper to taste. Mash and combine the ingredients together with a whisk or potato masher. Add the short ribs, making sure they are completely immersed in the broth mixture. Place on the largest burner of the stove, bring to a boil, cover and seal the pressure cooker. Allow the pressure cooker to steam at medium-high heat for 30 minutes.
- Heat an outdoor grill to high heat. Place a large sheet of aluminum foil on a flat surface. Place the potatoes in the center of the foil. Cut 2 tbsp. of butter into small cubes and spread them over the potatoes. Season the potatoes with salt and pepper to taste. Fold the foil up around the potatoes with seam sides up so the butter doesn't leak out. Place the foil bag with the potatoes seam side up on the upper rack of the grill. Cover grill and cook the potatoes for 30 minutes.
- In a medium mixing bowl, combine the remaining stick of butter, 2 tbsp. chopped thyme, remaining clove of pressed or minced garlic, zest from 1 lemon and 1 tbsp. lemon juice. Season lightly with salt and pepper. Mash with a fork and stir until all ingredients are combined. Set aside.
- After 30 minutes, release the steam from the pressure cooker. Carefully open the pressure cooker and transfer the ribs to the grill (reserve the remaining juices from the pressure cooker). Quickly char the ribs on high heat for 1-2 minutes on each side. Remove them from the grill and set aside.
- Remove the foil pack of potatoes from the grill. Allow them to cool for a minute, remove the foil and transfer the potatoes to a large mixing bowl.
- Roughly mash the potatoes with a fork or potato masher and add about 1/2 of the lemon & thyme butter. Stir until well combined.
- To serve: Divide and spoon the mashed potatoes evenly onto 6 small serving plates. Spoon the remaining lemon & thyme butter on top of the mashed potatoes. Place one short rib onto each plate on top of the potatoes and butter. Stir the remaining juice from the pressure cooker well and spoon about 2 tbsp. on top of each of the ribs, making sure to get some of the remaining mashed raspberries onto the meat! Garnish each rib with a small sprig of thyme and a pinch of the remaining lemon zest.