This Braised Jerk Short ribs dish is hearty, flavorful and all sorts of delicious. Not only is it a breeze to make, its also one of those evening meals that is even better as leftovers. After cleaning my bowl I am already excited about my lunch box the next day.
Do you have a big family to feed, or friends coming over for dinner? They will be talking about this meal. I’m not even going to be modest about it because it is that good.
This Dutch oven is seriously my most priced kitchen item. Oh how I love gifts! Gifts that I can until they fall apart…..or not. This definitely plays a role in getting the beef, “fall of the bone” tender. It locks in all that wonderful flavor. The aroma , when I carefully lift the lid after all that oven time is to die for. Mouth watering, you’ll be so tempted to dig in right away. Careful though! Let it cool a little, you don’t want to scotch your tongue and not taste anything for a while. Safe those taste buds, we have plenty brewing in the Afrovitalityeats kitchen for you.
About a couple of weeks ago my husband walks in with two and a half pounds of frozen solid short ribs. Look at what Brady gave me he says. We might have seen this cow grazing on our way to work before. He is just trying to point out this is an animal that was treated right. No hormones , antibiotics and let to roam the field. There are so many farms in Tennessee, you’ll have no problem sourcing chicken, beef or organic vegetables. That aside, I’m looking at this and already coming up with this dish.
First thing Saturday morning my mom and I drove up to the Franklin farmers market. Grab a few things and then make a quick stop at Savory spice shop in downtown Franklin. (No, this is not a sponsored post). I look on their international spice section, et Voila! I see just what I’m there for. Something with the right kick.
Extra hot Jamaican jerk spice blend.
Now, normally with this recipe I will add some extra scotch bonnet peppers. However, my little girl, who basically eats everything wants a piece. So, scaling down on the heat for sure, but you can definitely add more.
Here’s how you can easily bring this dish meal to your dinner table. With my mom, we literally prepped for this meal in 15 minutes. After about 10 minutes of stove time, it’s ready to go in to the oven. “Check the oven in an hour hun”. And out the door for groceries. Two and a half hours later, after putting away groceries, dinner is served. Now who wouldn’t want this? I do!!!!
So gather these ingredients and what ever veggies you have in the fridge. You don’t have to limit yourself to what I have here. Oh, and if you are vegetarian, or skipping meat today, get some large portabella mushrooms. They will work just great here too.
I hope you get to try this. Leave a comment, or tag me so I see what Afrovitalityeats meals you are stirring up in your kitchen.
Dutch Oven Braised Jerk Short ribs with Potatoes
Ingredients
- 2 and 1/2 pounds short ribs
- 5 medium Idaho Potatoes
- 1 Tbsp Extra hot Jamiacan Jerk Seasoning
- 1 Cup chopped yellow onions
- 2 Cups chopped mini peppers
- 3 celery stalks chopped
- 2 sprigs Of fresh thyme
- 1 Tbsp ground garlic
- 1-2 Tsp salt
- 1 and 1/2 cups of water
- 2 Tbsp canola oil
- 2 cups baby carrots halved
Instructions
- Preheat Oven to 300 degrees
- Wash, peel and chop potatoes in to large chunks. Set Aside. Slice Short rib into 4 chunks, Season with salt and jerk spice. Rub to get meat completely covered.
- Start Stove top. Heat oil in Dutch oven (Medium-High Heat). Brown meat on all side for about a minute or so on each side. Remove and set aside. Reduce heat, then Saute onions for 3-5 minutes.
- Add in potatoes, garlic and thyme and continue to cook for about 2-3 minutes. Add peppers, carrots, celery and water. Add a some more Jerk Seasoning or Scotch bonnet peppers if you want a little more heat. Season with some salt too.
- Return browned short rips into dutch oven. Cover and bake for 2 1/2 to 3 hours until meat is tender and falls off the bone easily. Veggies should be nice and soft. Carefully remove from oven, let it sit for 5-10 more minutes. Garnish with some fresh parsley or spring onions and serve.
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