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Looking down at three short ribs on a bed of stewed bell peppers, garnished with a whole scotch bonnet pepper and thyme sprigs.

Jamaican Braised Short Ribs Stew

Jamaican braised short ribs stew with scotch bonnet, thyme, and ginger in a rich beef broth, slow-cooked for tender, flavorful meat.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Course
Cuisine Jamaican
Servings 6 servings
Calories 390 kcal

Ingredients
  

  • 2½-3 lb short ribs, seasoned with salt and pepper to taste
  • 2 tbsp canola oil or other cooking oil
  • 1 medium onion, diced
  • 1-2 green onions, sliced
  • 1-2 tsp minced garlic
  • 1 tsp thyme, fresh or dried
  • 1 bay leaf
  • 1 tsp grated ginger
  • 1 scotch bonnet pepper or 1 tsp hot sauce
  • 1 tsp smoked paprika
  • 1 tbsp ketchup
  • 1 tsp browning sauce
  • 1 tbsp brown sugar
  • 1-2 small bell peppers
  • 2-3 cups beef broth
  • 1 tsp bouillon powder optional
  • salt to taste

Instructions
 

  • Preheat oven:

    Set oven to 375°F (190°C).

  • Season short ribs:

    Generously coat short ribs with salt and pepper on every side.

  • Sear ribs in batches:

    In a Dutch oven or oven-proof pan, heat oil over medium. Sear ribs in batches as needed, flipping once, 2-3 minutes per side, until deeply browned. Pour off excess fat, reserving roughly 2 tbsp.

  • Sauté aromatics:

    Stir in onions, green onions, garlic, thyme, bay leaf, ginger, scotch bonnet or hot sauce, and smoked paprika. Cook for 2-3 minutes until onions turn translucent.

  • Braise in oven:

    Mix in ketchup, browning sauce, brown sugar, bell peppers, and broth (or water plus bouillon). Bring to a boil, then cover and transfer to oven. Braise for 2½-3 hours, checking occasionally and adding water if needed. Flip ribs halfway through.

  • Adjust seasoning and serve:

    Taste and adjust seasoning with salt and pepper. Serve.
Keyword beef and barley stew, beef stew, jamaican braised short ribs stew, oxtail stew recipe