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!
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.
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.
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.
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.
Enjoy
Jamaican Braised Short Ribs Stew
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:
- 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.
Nutrition Information:
Taunya says
The flavor was spot on..minus the brown sugar (used Browning instead). This is now a weekly meal.
Thank you
Imma says
Sounds amazing! Thank you so much for showing your love for my recipes:) Much love!
Yenta R Williams says
Hi, what size Dutch oven do you recommend?
ImmaculateBites says
For this recipe I used a 5 quart Dutch oven. Hope this helps
Siobhan says
Question. I don’t have a dutch oven pot can I follow the recipe in a baking dish instead?
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! 🙂
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???
ImmaculateBites says
Any works out just fine .Replace the water(2-3 cups) with beef broth- adjust thickness with more broth , if desired
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.
Tom says
This sounds more Jamaican inspired than authentic Jamaican. We don’t use Bay Leaf and Paprika in our cooking.
Syiah says
Nor have I or anyone else I know ever put brown sugar in stewed anything
Tiff says
Not true. Born and raised in Jamaica and we use brown sugar to substitute browning sometimes.
A mom says
And a Jamaican friend of mine suggested brown sugar for browning as well… perhaps everyone in Jamaica doesn’t cook the same lol.
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!
imma africanbites says
You’re welcome, Nancie! This is perfect for this season. Glad you like it.
Angie says
Do people eat short ribs with rice? I’m always seeing mash potatoes or the like; just wondering… thanks!
ImmaculateBites says
I do and know others that do. It’s a matter of preference – whatever rocks your boat.Happy cooking!!
Jovan Webster says
Thanks for recipe…I loved every bit of it.
imma africanbites says
Thank you, Jovan! Glad you love it. 🙂
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?
ImmaculateBites says
No I haven’t yet. If you do let me know how it works out for you. Thanks
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?
ImmaculateBites says
Aww, thanks Kari! You sure can. It works well with a slow cooker too! Happy Cooking!!!
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.
ImmaculateBites says
Awesome! Glad it worked out for you.
Shelly says
I’ve tried this recipe countless times and it always turns out great! Thank you for sharing your amazing recipes.
Shanon says
Has this ever been tried in a slow cooker? Looks delicious!
ImmaculateBites says
Yes, It works out great . Just follow the instructions then cook in a slow cooker for about 3 hrs .
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.
ImmaculateBites says
YESS! Thank you so much !!! Glad to hear the recipes are working out well for you. So glad to hear from you.