Jamaican Short Ribs (Crock Pot) Recipe #161343
We love Short Ribs, the meat is tender. ENJOY. Finalist in RSC#8 Caribbean contest.
by Ed&Theresa
6¼ hours | 15 min prep
SERVES 2
- 1 1/2 lbs short rib of beef
- 1/2 cup white rum
- 1 cup white rice
- 1 (14 1/2 ounce) can diced tomatoes
- 1 fresh red pepper (diced)
- 1/2 teaspoon ground ginger
- 1 tablespoon olive oil
- 1/4 cup white flour
- 1 large sweet onion (sliced)
- 2 teaspoons minced garlic
- 1 teaspoon brown sugar
- 1/4 teaspoon thyme
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 teaspoon red pepper flakes
- 1 tablespoon orange zest
- 1 cup beef broth
- salt
- pepper
- Pour Olive Oil in skillet over med high heat.
- Salt & Pepper Short Ribs to taste.
- Dredge Short Ribs in Flour.
- Brown all sides of Short Ribs in skillet.
- Put layer of sliced Sweet Onions on bottom of Crock pot.
- Remove Ribs from skillet, place on top of onions in Crock pot.
- Deglaze skillet with 1/2 cup Beef Broth.
- Pour liquid in Crock pot.
- Mix the remaining 1/2 cup of Beef Broth, Rum, can Diced Tomatoes, Diced Red Pepper, Ginger, Garlic, Brown Sugar, Thyme, Cinnamon, Nutmeg, Red Pepper Flakes, Orange Zest, in a bowl, pour over Short Ribs in Crock pot. Cook 6-8 hours on low setting until meat is falling off bone.
- Serve over cooked rice.
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5 stars