2 tsp. chopped fresh Thyme, plus about 6 small sprigs for garnish
zest from 2 lemons
1 stick of butter at room temperature (or softened in the microwave)
salt and pepper
In a medium mixing bowl, combine the stick of butter, 2 tsp. chopped thyme, 1 clove of pressed or minced garlic, and zest from 1 lemon. Season lightly with salt and pepper. Mix together with a spoon until combined. Scoop the mixed butter into the center of a sheet of plastic wrap. Wrap the butter tightly and refrigerate until ready to use.
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. Carefully release the steam and allow it to completely finish before opening the pressure cooker.
Bring a large pot of generously salted water to a boil. Add the cubed potatoes and boil until soft, about 7-10 minutes. Remove from heat and drain the water. Mash slightly with a potato masher. Season the potatoes with salt and pepper to taste. Add in the lemon & thyme butter, 2 tbsp. at a time, until desired flavor is achieved. Reserve the rest of the butter for plating or another use.
To serve: Spoon some of the mashed potatoes onto 2 serving plates (I even like to place some of the left over butter on top). Place 1-2 short ribs onto each plate on top of the potatoes and butter. Stir the remaining juice from the pressure cooker and place a large spoonful of the au jus on top 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.