Season short ribs generously with salt and pepper; gently rub into meat.
Place ribs into large baking pan with high sides and fitted with a metal rack.
Pour approximately 1 to 2 inches water into the bottom of the pan; do not cover
ribs with water. Cover tightly with foil or lid and roast 4 hours; do not uncover
Place raspberries in blender with 1/4 cup water and pureé. Strain through
a metal sieve to remove seeds; discard seeds.
Mix together barbecue sauce, brown sugar and remaining 1/4 cup water into
Remove ribs from oven. Brush with barbecue sauce and grill 5 minutes on
Slice and serve.
Yield: 12 servings
Recipe and photo credit: Certified Angus Beef® brand