Jamaican Style Braised Short Ribs

Braised Short Ribs, made Jamaican style, are an easy and flavourful one-pot dish. The beef is seared, then braised low and slow in fresh herbs and broth until it’s fall-off-the-bone tender. This hearty entree has flavours reminiscent of Jamaican oxtail but with short rib meatiness and perfect for Sunday dinner and holidays.

Try my Jamaican Style Beef Pot Roast and Korean BBQ Short Ribs for more delicious beef recipes.

This Jamaican-style braised short ribs recipe combines rich, developed flavours with a fool-proof method that anyone can master. We perfectly brown the short ribs on the stove. Then we slow cook them in the oven until they’re tender enough to fall off the bone.

With the distinct Jamaican touch of allspice, Scotch bonnet, and browning sauce, this dish is both impressive and simple to prepare. It’s perfect for a family meal or even a make-ahead option for special occasions like Valentine’s Day or a cozy date night.

What are braised short ribs?

Braised short ribs are meat that’s browned at a high temperature, then slowly cooked in liquid (broth and water). The searing locks in flavour, while the low-temperature braise makes the meat tender and rich. Using a Dutch oven, this method allows the short ribs to absorb the deep, developed flavours of the cooking liquid.

What is the best cut of meat for braised short ribs?

The best cut for braised short ribs is bone-in beef short ribs. They are thick, meaty, and have a good amount of marbling. Other suitable cuts include beef chuck or brisket, because they come from the cow’s well-marbled areas and tenderize during slow cooking.

Ingredients

• Bone-In Beef Short Ribs: You absolutely want bone-in for this recipe because they yield more flavour than boneless spare ribs. They also cook more evenly, and when cooked right, the bone slides right off!
• Olive Oil: Adds richness without overpowering the other flavours and helps sear the ribs to perfection.
• Aromatics: Onion, green onion, garlic, and ginger create a flavourful base for the dish. They add depth and savoury notes to complement the beef.
• Thyme: Fresh thyme adds earthy and herbaceous flavour, essential for this braise.
• Whole Bay Leaves: Adds a subtle, floral aroma that deepens the overall flavour during braising. Remove before serving.
• Pimento Seeds (Allspice Berries): A key Jamaican ingredient, adding warm, spicy notes.
• Scotch Bonnet Pepper: Keep whole for mild heat or chop for spicier flavour. Be cautious, as it can get quite hot!
• Browning: Gives the dish its signature rich color and enhances the depth of flavour.
• Soy Sauce: Adds umami and saltiness. Be mindful of the salt level, especially with regular beef broth.
• Brown Sugar: Balances out the salty and spicy elements while helping to caramelize the sauce.
• Low Sodium Beef Broth/Stock: Enhances the beefy flavour while keeping the salt in check, as soy sauce adds plenty.
• Water: Add this to the broth so the final dish isn’t too salty. Since I cap the beef broth at 4 cups, and add more water as needed.
• Vegetable Oil: Ideal for searing the ribs, as its neutral flavour doesn’t interfere with the other ingredients.
• Salt and Pepper: Add to taste throughout the cooking process.

How to Make Braised Short Ribs

Season and Marinate the Short Ribs

I start by seasoning the short ribs in a large bowl with onion, green onion, garlic, ginger, thyme, Scotch bonnet (if chopped), olive oil, browning, soy sauce, salt, and pepper. I usually marinate them overnight, but when I’m short on time, a few hours in the fridge does the trick.

Sear the Short Ribs

When you’re ready to cook, heat some vegetable oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until nicely browned, about 4-5 minutes per side.

After searing, set the ribs aside. Proceed to cook the vegetables and seasonings in the same pot until they soften and become fragrant.

Deglaze

Next, pour in a mixture of broth and water. Scrape up all the browned bits from the bottom of the pot to incorporate their flavour. Bring the liquid to a simmer, allowing it to reduce slightly before continuing with the recipe.

Braise Short Ribs

Add the bay leaves, thyme, and pimento berries before placing the short ribs back into the Dutch oven, ensuring they’re submerged in the liquid. Cover the pot and braise in a preheated 325°F (160°C) oven for 2.5 to 3 hours, or until the ribs are tender and falling off the bone.

Reduce and Serve

Once the ribs are done, remove them from the pot and discard the bay leaves, thyme, and pimento seeds. Simmer the remaining liquid over medium-high heat until it reduces and thickens into a rich sauce. Give it a taste, and adjust the seasoning with fresh herbs, salt, and pepper as needed. If you’d like a smoother sauce, strain it before serving.

How Long to Braise Short Ribs

Braised short ribs should cook low and slow in the oven at 325°F (160°C) for about 2.5 to 3 hours. This allows the meat to become tender and fall off the bone, absorbing all the rich flavours from the braising liquid. Be sure to check the ribs towards the end to ensure they’re tender but not overcooked.

Recipe Variations

• Slow Cooker: After searing the short ribs and sautéing the aromatics, transfer everything to your slow cooker. Cook on low for 8-9 hours or on high for 5-6 hours, until the ribs are tender and falling off the bone.
• Instant Pot: Sear the short ribs and sauté the aromatics using the sauté function of your Instant Pot. Once everything is deglazed and ready, pressure cook on high for about 45 minutes, followed by a natural release for 10-15 minutes to ensure the ribs are tender.
• Red Wine: You can use a dry wine like Pinot Noir or Cabernet Sauvignon. This helps tenderize the meat and adds complexity to the sauce. I would do equal parts red wine and broth.

What to Serve with Braised Short Ribs

Braised short ribs pair perfectly with creamy sides like mashed potatoes, mac and cheese, or polenta to soak up the rich sauce. For a lighter option, serve them with green beans, steamed cabbage, or another vegetable of choice. You can also serve them over noodles or pasta or with rice and peas for a hearty, comforting meal.

Storage

Once the dish has completely cooled, store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze it for up to 3 months. Thaw it overnight in the fridge before reheating.

To reheat, add leftovers to a dutch oven and heat it up on the stove over medium-low heat until warmed through.

Frequently Asked Questions (FAQs)