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.
Jamaican Braised Short Ribs Stew
- 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
- Preheat oven to 375°F degrees.
- Season short ribs with salt and pepper to thoroughly cover all sides.
- Heat the oil in 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 the pan. Cook in batches, if necessary.
- Drain any excess oil from the skillet and leave about two tablespoons of oil. Add onions, green onions, garlic, thyme, bay leaf, scotch bonnet pepper or hot sauce, and smoked paprika. Stir for about 2-3 minutes until onions are translucent.
- Then add ketchup, browning sauce, brown sugar, bell pepper, bouillon, and water. Bring to a boil, cover the pan, and place in the preheated oven for 2½-3 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 melt-in-your-mouth tender. The good news is that it's hands-off in the oven or stove-top. I prefer the oven.
- To prevent meat from 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.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.