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Jerk Short rib stew

Dutch Oven Braised Jerk Short ribs with Potatoes

Hearty braised Jamaican Jerk Short ribs with potatoes, pepper, carrots, celery and more.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes

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.