Short Ribs with Raspberry Barbecue Sauce recipe provided by the Certified Angus Beef® brand.

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Short Ribs with Raspberry Barbecue Sauce

Serves 8
Cuisine: American
Category: Steaks, Roasts
Raspberries add fruity tartness to tangy barbecue sauce and goes perfectly with slow-roasted, fork tender boneless short ribs. Grill the ribs with the sauce for extra caramelized flavor.
Prep Time
10 mins
Other Time
Cook Time
6 hrs 15 mins
Total Time
6 hrs 25 mins
  • 5 pounds Certified Angus Beef ® boneless chuck short ribs, cut in 2 by 3-inch5 by 7-c pieces
  • 2 tablespoons coarse kosher salt
  • 1 tablespoon black pepper
  • 1/4 cup canola or vegetable oil
  • 1 quart beef stock, as needed
  • 2 cups frozen raspberries, thawed
  • 9 ounces barbecue sauce
  1. Preheat oven to 250°F121°C. Season short ribs with salt and pepper, rubbing into meat. Heat a large skillet over medium high heat; add about 1 tablespoon of oil15 ml. Sear short rib chunks in batches, browning on two sides. Transfer to a large roasting pan with high sides.
  2. Pour stock into pan, coming no higher than an inch up the short ribs. Cover tightly with foil and roast 6 hours, until fork tender.
  3. Place raspberries in blender with 1/4-cup beef stock60 ml beef stock and pureé. Strain through a metal sieve to remove seeds. Combine with barbecue sauce in a small saucepan.
  4. Bring sauce to a simmer over low heat; keep warm. Remove braised short ribs from oven. Brush with barbecue sauce and grill 5 minutes on each side. Slice and serve with extra sauce.
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Short Ribs with Raspberry Barbecue Sauce recipe

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