Check out this recipe for flavourful braised beef short ribs. Featuring Caribbean flavors, the braised ribs, are covered in saucy deliciousness that offers a punch of heat (but can be adjusted if that’s not your thing). Braising the meat makes for a tender, melt-in-your-mouth texture that will have you wondering why you didn’t double up on the recipe. Enjoy over rice or any grain you choose. You can thank me later!
Yields:
4 servings
Ingredients:
- Beef short ribs, 2 lbs.
- Onion, 1 large
- Ginger, large thumb piece
- Garlic, 8 cloves
- Scotch bonnet pepper, 2-3 pcs (option to alter your preference of heat)
- Spice Blend
- Brown sugar, 3 tsp.
- Thyme, 1 tsp.
- Allspice, 1 tsp.
- Garlic powder, 1 tsp.
- Cinnamon, ½ tsp.
- Black pepper, ½ tsp
- Salt, ½ tsp.
- Cayenne, ½ tsp.
- Beef stock, 2-3 cups
- Tomato paste, 1 tbsp.
- Dijon Mustard, 1 tbsp.
- Dark rum, ¼ cup
- Bay leaf, 1 pc.
What you’ll need:
- Knife
- Cutting board
- Food processor
- Prep bowls
- Sauté pan with lid
- Tongs
- Wooden spoon
What to do:
Prepare mise en place. Peel and cut the onion, ginger and garlic. Add into a food processor and blend with hot pepper until smooth. In a separate bowl make the spice blend with the listed spices. Warm the beef stock and portion the remaining ingredients.
Clean the meat pieces and pat them dry. Season them well on both sides with salt and pepper. Heat oil in a large sauté pan over high heat. Place in the short ribs and a few large onion pieces (an optional flavor booster). Sear meat to brown all sides. Remove the meat, set aside and discard excess oil.
Return the pan to a medium low heat and add in the paste of onion, ginger, garlic and pepper. Cook out for a couple minutes or so until mixture bubbles. Add in the spice blend and stir. Cook until spices are fragrant. At this point, combine the tomato paste and Dijon mustard in to the mix. Cook a minute longer for all flavors to blend on moderate heat. Then deglaze the pan with the rum.
Add in the beef stock and bay leaf, maximize the heat level and bring the liquid to a boil. Return the meat and any collected juices to the sauté pan. Very lightly season the liquid with salt and lower heat to a mild simmer. Cover the pan with a lid and cook for 1 hour.
At the hour mark, uncover the pan and begin skimming the top for excess oil. Continue cooking for another 20 minutes, periodically skimming for oil a couple more times.
Remove from heat when meat is fall of the bone tender and serve the delicious braised beef short ribs with your choice of grain and veggies.