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.

Prep Time30

Cook Time3

Marinating Time2

Total Time5 30

Course: Beef, Main Dishes & Entrees

Cuisine: American, Jamaican

Keyword: Braised beef short ribs, Braised beef short ribs recipe, Braised short rib, braised short ribs, Braised short ribs recipe, How long to braise short ribs, How to braise short ribs, How to make braised short ribs

Servings: servings

Author: Taneisha Morris

Equipment

6.7L Round Dutch Oven for searing and braising the short ribs.
Tongs for flipping the short ribs while searing.

Ingredients

4-6 Bone-In Beef Short Ribs
2-3 tbsp Olive Oil
1/2 sm Onion finely chopped
1 stalk Green Onion finely chopped
5 cloves Garlic minced
1 tsp Ginger freshly grated
3 sprigs Thyme
2 whole Bay Leaves
4-5 Pimento Seeds allspice berries, divided
1 Scotch Bonnet Pepper keep whole for flavour or chopped for spicy heat, as desired
2 tsp Browning
3 tbsp Soy Sauce
2 tbsp Brown Sugar
4 cups Low Sodium Beef Broth/Stock
2 cups Water or more, if needed
Vegetable Oil for searing
Salt and Pepper to taste
½ small Red Bell Pepper sliced
½ small Green Bell Pepper sliced

Instructions

In a large bowl, season the short ribs with onion, green onion, garlic, ginger, thyme, scotch bonnet pepper (if chopped), olive oil, browning, soy sauce, salt, and pepper. Cover and allow to marinate in the fridge overnight, or at least a few hours.
Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the seasoned short ribs (shaking off the excess marinade) on all sides until browned, about 4-5 minutes per side. Once done, remove the ribs from the pot and set them aside.
Add the vegetables (onions, garlic, ginger, etc.) and seasonings from the bowl into the same pot. Cook for about 3-4 minutes, stirring occasionally, until softened and fragrant.
Pour in the mixture of broth and water, stirring to scrape up any browned bits from the bottom of the pot. Let the liquid simmer for 3-4 minutes. Stir in the remaining broth and bring the mixture to a gentle simmer. Add the bay leaves, thyme sprigs, and whole pimento berries. Return the seared short ribs to the Dutch oven, ensuring they’re fully submerged in the liquid.
Cover the pot with a lid and transfer to a preheated oven at 325°F (160°C). Let the short ribs braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone. As the short ribs cook, you may need to reseason with fresh herbs or additional seasonings towards the end to keep the flavours balanced and vibrant.
About 20–30 minutes before the short ribs are done braising, stir in the sliced red and green bell peppers. This gives them time to soften while still keeping a bit of texture and vibrant colour.
Carefully remove the short ribs from the Dutch oven, discard the bay leaves, thyme sprigs, and pimento seeds, and return the pot to the stove over medium-high heat.
Simmer the braising liquid, stirring occasionally, until it reduces by about half and thickens into a rich sauce. Taste test and adjust the seasoning with salt, pepper, or fresh herbs as needed.

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