I have been having fun experimenting with lots of flavours inspired by different cuisines around the world. This time I wanted to play around with some Caribbean flavours. These Jamaican inspired short ribs came out delicious with a dash spice and a hint of sweetness.
I incorporated many Jamaican culinary favourites including garlic, ginger, thyme, allspice and a scotch bonnet pepper. If you can’t find a scotch bonnet pepper you can substitute it for a habanero. You can find most of these spices at your local bulk foods herb and spice shop. All of the herbs and spices are the star of the dish that give it the full depth of flavour.
You can serve your short ribs with a side of steamed veggies, rice or mashed potatoes. You really want to soak up all the delicious sauce!
1 scotch bonnet pepper or habanero (diced and deseeded)
1 tbsp + 1 tbsp of low sodium tamari or soy sauce
1 tbsp of worcestershire sauce
1 tsp of dried thyme
1 tbsp + 1 1/2tbsp of coconut sugar
1 tsp of garlic powder
1 tsp + 1/2 tsp of allspice powder
1/2 tsp of sweet paprika
1/4 tsp of black pepper
1 tbsp of olive oil
12 allspice berries
2 bay leaves
Sprig of fresh thyme
Salt and pepper to taste
Prepare the marinade. Combine 1 1/2 tbsp of coconut sugar, 1 tbsp of olive oil, 1 tsp of garlic powder, 1 tsp of allspice, 1/2 tsp of paprika, 1/4 tsp of black pepper, and 1 tbsp of tamari/soy sauce.
Season your short ribs with sea salt and then pour the marinade over top. Marinade for at least a couple hours or overnight.
Before you cook our short ribs, let them come to room temperature. Heat a pan on medium-high, add some avocado oil and sear each of the short ribs. Remove and add to the crock pot.
Next in the same skillet, reduce the heat and add a bit of olive oil, add the onion and cook for 2 – 3 minutes. Add the dried thyme, 1/2 tsp of allspice, cloves of garlic, grated ginger, diced scotch bonnet pepper, and green onions. Season with sea salt and cook for 2 minutes.
Add the beef broth, tomato paste, worcestershire sauce, 1 tbsp of coconut sugar and remaining 1 tbsp of tamari/soy sauce. Bring to a simmer, taste test if it needs any additional sea salt or pepper. Pour over the short ribs.
Add 12 allspice berries, bay leaves and fresh sprig of thyme. Cover and cook on low for 7- 8 hours or high for 4 hours.
Once ready, the sauce will be more liquid but will thicken up as it cools and overnight. If you prefer a thicker sauce right away, remove the ribs and heat the sauce with a bit a cornstarch. Pour back over the short ribs.