Caribbean Beef Short Ribs Recipes

CARIBBEAN BEEF SHORT RIBS

Steps:

• In a large skillet, brown ribs in oil in batches on all sides. Transfer to a 4-qt. slow cooker., Add the pineapple juice concentrate, soy sauce, water, rum, honey, ginger, garlic, pepper, allspice and salt to the skillet. Bring to a boil; reduce heat and simmer for 5 minutes. Pour over ribs. , Cover and cook on low for 5-6 hours or until meat is tender. Stir in red peppers. Top with the pineapple, mango and onions (do not stir). Cover and cook 30 minutes longer or until heated through., Remove beef mixture to a large bowl; keep warm. Transfer cooking juices to a small saucepan. Combine cornstarch and cold water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve beef mixture on lettuce; drizzle with sauce.

BRAISED SHORT RIBS

Steps:

• Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
• Preheat the oven to 375 degrees F.
• While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
• Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

DAD'S HAWAIIAN-STYLE BEEF SHORT RIBS

Steps:

• In a large resealable bag, combine the ginger, half of the green onions, the garlic, jalapeno, orange zest and juice, teriyaki sauce and short ribs. Swirl around a few times to cover the ribs in the marinade. Marinate for at least 3 hours and up to overnight in the refrigerator. Midway thru, swirl the ribs again to ensure the marinade covers all.
• Prepare a grill for medium-high heat. Remove the ribs from the marinade and shake off any excess liquid; reserve the remaining marinade for the sauce. Grill the ribs until well caramelized and cooked to desired doneness, 5 to 7 per side. Remove to a serving platter.
• Meanwhile, pour the marinade from the bag into a saucepan. Bring to a rapid boil over high heat and boil until reduced by half, at least 5 minutes.
• Pour the sauce over the grilled ribs. Sprinkle with the remaining green onions, and garnish with sesame seeds and orange slices. Serve with kimchi.

KALBI (MARINATED BEEF SHORT RIBS)

Steps:

• Stir the sugar into the soy sauce in a bowl until the sugar dissolves completely. Whisk the sesame oil, garlic, green onions, and sesame seeds into the soy sauce. Place the short ribs in a large, sealable bag and pour the marinade over the meat. Marinate in refrigerator for 8 hours or overnight.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the ribs from the bag; discard the marinade.
• Cook the short ribs on the preheated grill until they are very firm, hot, and grey in the center, about 15 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

SLOW-COOKER CARIBBEAN SPICED RIBS

Steps:

• Spray inside of 5- to 6-quart slow cooker with cooking spray.
• Remove inner skin from ribs if desired. In small bowl, mix dried minced onion, mustard, red pepper, allspice, cinnamon and garlic powder. Rub mixture into ribs. Cut ribs into 4-inch pieces. Layer ribs and sliced onion in slow cooker. Pour water over ribs.
• Cover; cook on Low heat setting 8 to 9 hours.
• Remove ribs from cooker; drain and discard liquid from cooker. Pour barbecue sauce into shallow bowl; dip ribs into sauce. Return ribs to cooker. Pour any remaining sauce over ribs.
• Cover; cook on Low heat setting 1 hour longer.

JAMAICAN SHORT RIBS (CROCK POT)

Steps:

• Pour Olive Oil in skillet over med high heat.
• Salt & Pepper Short Ribs to taste.
• Dredge Short Ribs in Flour.
• Brown all sides of Short Ribs in skillet.
• Put layer of sliced Sweet Onions on bottom of Crock pot.
• Remove Ribs from skillet, place on top of onions in Crock pot.
• Deglaze skillet with 1/2 cup Beef Broth.
• Pour liquid in Crock pot.
• Mix the remaining 1/2 cup of Beef Broth, Rum, can Diced Tomatoes, Diced Red Pepper, Ginger, Garlic, Brown Sugar, Thyme, Cinnamon, Nutmeg, Red Pepper Flakes, Orange Zest, in a bowl, pour over Short Ribs in Crock pot. Cook 6-8 hours on low setting until meat is falling off bone.
• Serve over cooked rice.

SLOW COOKED CARIBBEAN SPICED RIBS

Steps:

• Spray inside of 5- to 6-quart slow cooker with cooking spray.
• Remove inner skin from ribs if desired. Mix onion powder, mustard, red pepper, all spice, cinnamon and garlic powder; rub mixture into ribs. Cut ribs into 4-inch pieces. Layer ribs and onion in slow cooker. Pour water over ribs.
• Cover and cook on low heat setting 8 to 9 hours or until ribs are tender. Remove ribs from slow cooker; drain and discard liquid.
• Pour barbecue sauce into shallow bowl; dip ribs into sauce. Place ribs in slow cooker. Pour remaining sauce over ribs. Cover and cook on low-heat setting 1 hour.