Caribbean Short Ribs

I love trying out different short rib recipes, they do best being cooked for long periods of time. My hubby also likes these for lunches because it’s hardy and filling for the day without a lot of mess. This recipe turned out pretty good he really liked the added jalapenos otherwise the flavor was just ehh.

Caribbean Short Ribs

(Adapted from A Beautiful Bite)

 

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2 lb beef short ribs

½ cup flour

1 tsp salt

1 tsp fresh ground black pepper

4 Tbsp olive oil

1 cup onions, diced

4 garlic cloves, minced

2 tsp dried thyme

1 tsp fresh ground black pepper

½ tsp allspice

½ tsp salt

½ tsp cayenne

¼ tsp cinnamon

2 Tbsp molasses

¾ cup Captain Morgan Black rum

3 cups beef broth

garnish with finely chopped red pepper and jalapeño peppers

 

Preheat oven to 325º.

 

Combine flour, 1 tsp salt and 1 tsp black pepper in a medium sized bowl. Dredge short ribs in the flour mixture and set aside.

 

Heat oil in a large dutch oven on the stovetop. Sear short ribs until browned on all sides. Remove ribs from pan and set on a plate.

 

 

 

Add onions and garlic to the residual oil in dutch oven. Cook over medium heat until onions are translucent.

 

 

 

Add thyme, black pepper, allspice, salt, cayenne and cinnamon. Cook over medium heat for several minutes.

 

 

 

Add molasses, rum and beef broth. Bring to a simmer.

 

 

 

Add short ribs to the broth mixture and place in a 325º oven for 2½ hours or until the meat is falling off the bone.

 

 

Serve with rice or plantains and garnish with finely chopped red peppers and jalapeño.