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Jamaican Brown Beef Short Ribs Stew

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Jamaican Brown Beef Short Ribs Stew – You only need 10 minutes prep to make this rich, fragrant, braised short ribs stew and its fall off the bone delicious!

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If you want something that is bad to the bone, finger licking good, insanely delicious, impossible to mess up, with very little prep then this is it!!!

Jamaican Braised Stew Beef Ribs.

Yes, short ribs.

Another variation of this brown stew chicken here but with short ribs, cooked in the same aromatics: garlic, thyme, bell pepper, smoked paprika, to fall apart tenderness.

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Ah! You haven’t lived till you’ve tried these short ribs.

With Valentines Day around the corner this would be a good dish to serve if you are dining in – an alternative to those fancy smancy restaurants.

Jamaican Brown Beef Short Ribs Stew

I remember a short rib recipe I tried at one of those restaurants, yeah! Those restaurants…not hating though. Some of them I would live there, if my pocket book could afford it. But this one just didn’t do it for me. After my dinner I was so famished and upset that I stopped at the super market and got me some ribs, cooked it, like it should be and thoroughly devoured the whole thing. Then, only then, did I truly feel happy. That’s meee.

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Okay, here are some few tips to get you going on your way.

  • You can’t rush these short ribs; they have to spend some time braising in liquid in order to get it melting tender. The good news is that, it is hands off, in the oven or stove- top. I prefer the oven.
  • To prevent meat sticking to the pan make sure it is completely dry and free of water.
  • After cooking feel free to drain some of the oil from the short ribs.

Serve it with rice and beans or with Caribbean Coo Coo aka Cornmeal polenta, coming next week.

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Enjoy

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Jamaican Braised Short Ribs Stew

Jamaican Brown Beef Short Ribs Stew- You only need 10 minutes prep to make this rich, fragrant, braised short ribs stew and its fall off the bone delicious!
4.91 from 11 votes
Prep: 15 mins
Cook: 3 hrs
Total: 3 hrs 15 mins
Caribbean
Servings 5

Ingredients

  • 2 1/2- 3 pounds short ribs
  • ¼ cup canola oil
  • 1 Tablespoons brown sugar
  • 1 bay leaf
  • 1 teaspoon grated ginger
  • 1-2 teaspoons minced garlic
  • 1 medium onion diced
  • 1-2 Green Onions diced
  • 1 teaspoon fresh or dried thyme
  • Scotch bonnet pepper or 1 teaspoon hot sauce
  • 1 teaspoon smoked paprika
  • 1-2 small bell pepper
  • 1 teaspoon browning sauce
  • 1 tablespoon ketchup
  • 2-3 cups broth/water or more
  • 1 teaspoon bouillon powder adjust to taste optional
  • Salt to taste

Instructions

  • Preheat oven to 375° degrees.
  • Season short ribs with salt and pepper to thoroughly cover all sides
  • Heat the oil an oven safe Dutch oven pan over medium heat. Add short ribs and brown well, turning once, about 2 -3 minutes per side, until short ribs are brown. Do not overcrowd pan. Cook in batches, if necessary.
  • Drain any excess oil from the skillet and leave about 2 Tablespoons of oil. Add onions, green onions, garlic, thyme, and bay leaf; scotch bonnet pepper or hot sauce. Stir for about 2-3 minutes until onions is translucent.
  • Then add ketchup, browning sauce, brown sugar, bell pepper, bouillon and or water. Bring to a boil cover the pan and place in the preheated oven for 21/2 -3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time.
  • Adjust for salt, pepper and soup consistency.

Tips & Notes:

  1. You can’t rush these short ribs; they have to spend some time braising in liquid in order to get it melting tender. The good news is that, it is hands off, in the oven or stove- top. I prefer the oven.
  2. To prevent meat sticking to the pan make sure it is completely dry and free of water.
  3. After cooking feel free to drain some of the oil from the short ribs.

Nutrition Information:

Calories: 642kcal (32%)| Carbohydrates: 7g (2%)| Protein: 20g (40%)| Fat: 58g (89%)| Saturated Fat: 22g (138%)| Cholesterol: 103mg (34%)| Sodium: 208mg (9%)| Potassium: 416mg (12%)| Fiber: 1g (4%)| Sugar: 5g (6%)| Vitamin A: 980IU (20%)| Vitamin C: 32.7mg (40%)| Calcium: 24mg (2%)| Iron: 2.6mg (14%)
Author: Immaculate Bites
Course: Main
Cuisine: Caribbean
Keyword: beef, beef stew, short ribs
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Nutrition Facts
Jamaican Braised Short Ribs Stew
Amount Per Serving
Calories 642 Calories from Fat 522
% Daily Value*
Fat 58g89%
Saturated Fat 22g138%
Cholesterol 103mg34%
Sodium 208mg9%
Potassium 416mg12%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 5g6%
Protein 20g40%
Vitamin A 980IU20%
Vitamin C 32.7mg40%
Calcium 24mg2%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

 

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BROWN-STEW-BEEF

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Comments & Reviews

    • ImmaculateBites says

      Hi Siobhan! For the oven part, that will work. Just sear the meat and sauté the seasonings in a skillet first, then put everything in a baking dish large enough to hold everything.

      Let me know how it would turn out for you. Hope you like it! 🙂

      Reply

  2. Cindi says

    Can’t wait to try this!!! Looks amazing my only question is what kind of bullion do I use or an I use beef broth and how much???

    Reply

    • ImmaculateBites says

      Any works out just fine .Replace the water(2-3 cups) with beef broth- adjust thickness with more broth , if desired

      Reply

  3. William B Bardelmeier says

    I’m 81, live alone and don’t really know how to cook. I am leaping for joy. I just found the place to learn.
    My wife was from the Caribbean (Grenada). No need for restaurants any more. I’ve been looking at your recipes and can’t wait to start. Thank you very much.

    Reply

  4. Tom says

    This sounds more Jamaican inspired than authentic Jamaican. We don’t use Bay Leaf and Paprika in our cooking.

    Reply

  5. Nancie says

    What delicious flavors in this sauce! I tend to forget about cooking with short ribs, but this recipe has made them memorable. I’ll be making this again, sooner rather than later. Thank you for sharing!

    Reply

  6. Angie says

    Do people eat short ribs with rice? I’m always seeing mash potatoes or the like; just wondering… thanks!

    Reply

    • ImmaculateBites says

      I do and know others that do. It’s a matter of preference – whatever rocks your boat.Happy cooking!!

      Reply

  8. Katie says

    Hi I want to make roses ribs. I don’t have a Dutch oven or crackpot though. Have you personally tried to cook them in a pot, on the oven top?

    Reply

  9. Karl says

    Hi, big fan of your posts and personality in making delicious food. My question is for this exact dish, instead of using my oven, can I use a crock-pot and cook it for say 6 hours?

    Reply

  10. Serbian with Slovak heritage says

    This is awesome, I add more bullion and bottle of Alaskan beer, to make more liquid, but to have it over the rice to make it little thicker I add durum wheat or semolina. Instead of browning sauce I add barbecue sauce.
    Thank you for recipe.

    Reply

  11. Shelly says

    I’ve tried this recipe countless times and it always turns out great! Thank you for sharing your amazing recipes.

    Reply

    • ImmaculateBites says

      Yes, It works out great . Just follow the instructions then cook in a slow cooker for about 3 hrs .

      Reply

  13. Ngum says

    Hi! I’ve been following your site for quite some time. You are an amazing cook and you provide very clear instructions. I’m a first-gen Cameroonian, but I love that you also incorporate dishes from throughout the diaspora.

    Anyway I made this last night and my SO finished the pot as he went back fo seconds and thirds. I know he’s already looking forward to me making it again.

    Reply

    • ImmaculateBites says

      YESS! Thank you so much !!! Glad to hear the recipes are working out well for you. So glad to hear from you.

      Reply

  14. Berry says

    this recipe looks delicious, but i am not sure what “browning sauce” is. any help you can provide will be much appreciated. thanks!

    Reply

    • ImmaculateBites says

      Browning sauce is burnt sugar, used in Caribbean cooking. It’s available in most Caribbean markets and some international markets. Don’t sweat it if you do not have it. Just omit.

      Reply

  15. Jae says

    This recipe was amazing! As with every other one of your recipes I’ve tried (at least 10!) I added some cabernet wine to my short ribs. Thank You for your cooking techniques. I am now considered a great home cook!

    Reply

    • ImmaculateBites says

      10 ? Oh boy! Am doing the happy dance – you should see my moves. Haha! Thank you so much Jae. So happy you to hear it working out Soooo well for you.

      Reply

  16. Jackson says

    Made your recipe last night (I’m a novice in the kitchen) and it came out Great! I deviated a little by using some regular beef ribs that I had planned on smoking. I also used some of my Girl’s homemade sofrito (2tbs) she keeps in the fridge. Sooooo tender and yummy! I’ve Pinned the recipe and will definitely go to it again and again. ( Think I might be ready to tackle some “Brown Stew Chicken”) – look at me getting cocky after one successful dish, lol.
    Thank You very much!

    Reply

    • ImmaculateBites says

      Hahaha!! You are going to nail it. Thank you so much for taking the time to share your thoughts with us.

      Reply

  17. JoAnn says

    Just found your website and thought I’d died and went to heaven! Going to make the Short Rib Stew in the next day or two. Already have plans to make the Lentil Stew also. I am considered a very good home cook (and a somewhat adventurous cook), by my friends and family, and I always like like cooking meals and having people try different things to expand their tastes. So I was ecstatic when I ran across your website. That being said, I will be setting up shop in your “online kitchen” to learn as much as possible so I can continue to WOW! my friends and family. Continued success, and will see you online!

    Reply

    • ImmaculateBites says

      Hi JoAnn! Welcome! You are in Tropical Heaven.So glad you are here and looking forward to seeing you here more often. Do let me know which ones you try and how they worked out for you. Happy Cooking!!!

      Reply

  18. Kymmie says

    I just put this into the oven and realized that the directions did not say when to put in the smoked paprika…Should I have put it in when I sauteed the onions? I am going to add it now to the pot…but think that paprika is one that should be cooked/heated prior to adding to the recipe. Hope I don’t mess it up…smells good already though!

    Reply

  26. Meggan Hill says

    Things I want out of my food include: INSANELY good and Impossible to Screw Up. So yeah. Gorgeous photos, I can’t wait to try this! BTW it was so great meeting you last November, we haven’t really connected since then. I didn’t even get to say goodbye. I hope you’re doing well!! xoxo

    Reply

    • ImmaculateBites says

      Same here Meggan. Really nice to meet you too! And Charlotte – Of course. She’s adorable!!! Will definitely get in touch .

      Reply

  28. Henry says

    That is absolutely spectacular dish, takes me back to childhood with my Auntie cooking in the Carribbean. Look forward to the other dishes next week for Rice and Beans as well Cornmeal. Remember eating lots of Cornmeal and Okra in my younger days. Cooking this dish this weekend among others with the big game.

    Reply