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black hand holding plate with brown stew short ribs, rice, and cabbage

Slow-Cooked Brown Stew Beef Short Ribs

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  • Author: Quin Liburd
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 30 minutes
  • Total Time: 3 hours 50 minutes
  • Yield: 6
  • Category: Main Dishes
  • Method: Braise
  • Cuisine: Caribbean

Description

This Brown Stew Beef Short Ribs recipe fuses Jamaican-style, brown stew goodness and slowly braised short ribs. Get into the powerhouse of flavors going on here from a variety of Caribbean-forward spices. The end result is incredibly succulent, fall-off-the-bone tender beef short ribs swimming in a rich brown stew gravy. You’ll love the restaurant-quality vibe here with ease and no fuss, mmm!

Ingredients

  • 4 ½ lbs bone-in beef short ribs, english-cut, trimmed of excess fat
  • 3 tablespoons Jamaican Jerk seasoning– homemade or store-bought
  • 1 tablespoon dried thyme
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon packed brown sugar
  • 1 teaspoon ground allspice
  • 1 ½ teaspoons browning sauce
  • ⅓ cup ketchup
  • 1 tablespoon garlic paste
  • ½ cup green seasoning or sofrito
  • 1 tablespoon Jamaican-style curry powder, I use Betapac
  • Kosher salt & fresh ground black pepper, to taste
  • 2-3 tablespoons vegetable oil, for browning
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 6-8 scallions, chopped
  • 3 cups beef broth, divided
  • 1 tablespoon soy sauce
  • 1 tablespoon vinegar
  • 1-2 bay leaves & 1 scotch bonnet pepper (left whole), optional

Instructions

  1. Season & rest the short ribs: In a large mixing bowl, combine the short ribs, jerk seasoning, dried thyme, onion powder, garlic powder, brown sugar, allspice, browning sauce, ketchup, garlic paste, green seasoning/sofrito, curry powder, and salt/pepper, to taste. Use your hands (fitted with disposable gloves if desired) to carefully mix everything together, massaging the marinade into the short ribs. Then cover the bowl and transfer to the refrigerator to let the flavors meld for at least 2 hours, more preferably overnight.
  2. Pre-cook prep. Remove the short ribs from the fridge about an hour before you plan to cook, and let them sit on the counter to come up to room temperature. Afterward, preheat the oven to 300°F. 
  3. Brown the short ribs: In a large dutch oven (at least 5-quarts in capacity + oven-safe) over medium-high heat, add the oil. Once the mixture is shimmering, gently swirl the pot around to evenly coat the bottom. Add a few short ribs into the pot, working in batches, careful not to overcrowd. Sear the short ribs on all sides until a deep brown crust appears, about 2-3 minutes on each side. Transfer the browned short ribs onto a clean plate/small baking sheet and repeat the process until all the short ribs are browned, adding a slick more of oil into the pot, only if necessary. Then set the browned short ribs aside and reduce the heat to medium.
  4. Sauté the veg: In the same pot, add the chopped onion, bell pepper, and scallions. Sauté the mixture in the rendered beef fat, while stirring every so often. Season the mixture with salt/pepper, to taste. Continue cooking until the veggies are tender, golden brown, and fragrant, about 5-6 minutes. 
  5. Bring the flavors together: Add 1 cup of beef broth to the bowl that the short ribs were marinating in and gently swirl to collect and gather up all the residual marination flavor/remnants. Then add that liquid to the pot along with the remaining two cups of beef broth, and use a wooden utensil to scrape up any caramelized bits on the bottom of the pot. Continue cooking the mixture until it comes up to a brief simmer, about 2-3 minutes. Then add the soy sauce and vinegar, and stir until well combined.
  6. Assemble the braise: Return the browned short ribs back to the pot along with any residual juices that have collected- the ribs should be almost completely submerged under the liquid. Increase the heat to medium-high and bring the pot to a simmer, about 4-5 minutes, then remove from heat. If using, nestle the bay leaves and scotch bonnet pepper into the pot.
  7. Braise the short ribs: Cover the pot with a lid and transfer the pot to the oven. Allow the short ribs to braise at 300°F for 3 hours, covered- until the ribs are meltingly tender and falling off the bone.
  8. Adjust braising liquid, if desired: If you’d like to thicken the braising liquid in the pot (for a glaze-like consistency), follow the next steps. Remove the short ribs from the pot and place them onto a clean plate, and remove the bay leaves + pepper (if used) as well. Skim any fat off the top of the liquid. Cook the liquid over medium-high heat, gently stirring for about 5-10 minutes or until the liquid reaches your desired consistency.
  9. Serve the brown stew beef short ribs immediately. I love serving these short ribs with rice and peas, steamed cabbage, and sweet plantains with a bit of the brown stew gravy poured right over it all, whew. Garnish the dish with sliced scallions if you’d like. Enjoy!

Notes

  1. Please read blog post in its entirety for more tips + tricks.

Find it online: https://www.butterbeready.com/brown-stew-beef-short-ribs/