3 lbs beef short ribs
1 tsp seasoned salt
½ tsp black pepper
1 tbsp Jamaican all-purpose seasoning
1 tsp Jamaican oxtail seasoning
1 tsp dry jerk seasoning
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp allspice
1.5 tsp garlic paste (or 2-3 garlic cloves, minced)
1.5 tsp ginger paste (or 1-inch fresh ginger, grated)
1 tbsp Worcestershire sauce
1 tbsp mushroom soy sauce
1 tbsp mojo sauce
2 tbsp oil
2 tbsp dark brown sugar (such as turbinado)
2 cups low-sodium beef broth
1 carrot, cut into coins
1 small onion, chopped
2-3 garlic cloves, minced
2 scallion stalks, chopped
2 thyme sprigs
1 tomato, chopped
1 whole scotch bonnet pepper
Kettle of hot water on hand
Red wine (optional)
2 tsp Jamaican browning (optional)
1) Clean, pat dry, then season the short ribs with all of the powdered seasonings, garlic, ginger, Worcestershire sauce, mushroom soy sauce, and mojo sauce. Massage all of the seasoning into the meat, then let it marinate for at least 1 hour. (Overnight in the refrigerator is best, just remove it from the refrigerator at least ½ hour before cooking.)
2) On medium to medium-high, heat 2 tbsp of oil in a Dutch pot. Once the oil is hot, add the 2 tbsp of brown sugar. Once the sugar begins to foam, add the seasoned short ribs to the pot to brown for about 5 minutes on all sides. (Hold on washing out the mixing bowl.) Reduce the heat slightly to medium, and cover the pot for about 10 minutes.
3) Remove the pot cover, and stir the short ribs to ensure nothing is sticking. At this point, the meat should have sprung some of its own liquid. Pour the beef broth into the mixing bowl, and swish it around to get all of the remaining seasoning. Add the liquid to the pot until the liquid reaches just below the level of the meat. Cover, and let cook for about 30 minutes.
4) Stir, check to make sure nothing is sticking and there is enough liquid in the pot, then let cook for another 30 minutes.
5) Add about ¼ - ½ cup of red wine (optional), all of the fresh seasonings and chopped vegetables, and hot water, if needed to bring the liquid to just slightly below the level of the short ribs. You can also add Jamaican browning (optional) to achieve your desired color for the meat. Cover and cook for another 45 minutes. Total cook time is approximately 2 hours.
6) Check the short ribs for desired tenderness and flavor, and cook for a few minutes longer or adjust to taste accordingly.
Pairs well with a variety of sides, including with chow mein, rice & peas, or mashed potatoes. Enjoy!