Deep, slow-braised beef short ribs with real yard vibes—jerk seasoning, garlic, thyme, scallion, pimento, sweet bell pepper, and a splash of Red Label Wine that turns the gravy silky and rich.
Ingredients
(serves 4–6)
3–6lb beef short ribs (English-cut), patted dry
3 Tbsp dry jerk seasoning
1 Tbsp garlic powder 1 tsp Scotch bonnet powder
6 cloves garlic, minced
1–1½ tsp pimento (allspice) — lightly crushed or 8–10 whole berries
6 sprigs thyme 2 medium roma tomatoes/ 2 tbsp tomato paste
4 scallions, chopped
1 green bell pepper, sliced
1 Scotch bonnet pepper, left whole (heat control)
1 cup Red Label Wine or red wine
2 cups beef stock (or water), plus more as needed
2 Tbsp neutral oil
Kosher salt to taste
Instructions
- Season (10 minutes + marinate 30 minutes or overnight)
In a bowl, combine ribs with jerk seasoning, garlic powder, crushed pimento, 1 tsp salt, scotch bonnet pepper.
Rub well. Cover and marinate at least 30 minutes (overnight for deepest flavor). - Sear (8–10 minutes)
Heat a heavy pot (Dutch oven) over medium-high; add oil.
Sear ribs on all sides until browned (2–3 min per side). Remove to a plate.
Tip: Browning is flavor. Don’t crowd the pot—work in batches. - Build the base (2–3 minutes)
Drop heat to medium. Add tomatoes, minced garlic, onion; stir 30–45 seconds.
Pour in ½ cup Red Label Wine to deglaze, scraping up brown bits. Reduce by half (about 1 minute). Then Add 2 cups beef broth or water. - Braise (2½–3 hours, mostly hands-off)
Return ribs to the pot. Add thyme, scallion, pimento berries (if whole), bell pepper, Scotch bonnet, liquid should come ~⅔ up the ribs.
Bring to a gentle simmer. Cover and cook low and slow until tender:
Stovetop: Low heat, 2½–3 hours
Oven: 325°F (163°C), 2½–3 hours
Turn ribs once halfway through. Check liquid; add splashes of stock/water if needed.
Doneness: A fork should slide in easily and the bone should wiggle loose. - Reduce & glaze (8–12 minutes)
Skim excess fat from the pot. Simmer the braising liquid uncovered until glossy and spoon-coating (8–10 min).
Taste and adjust salt/pepper. - Serve
Plate with rice & peas, creamy mash, or boiled food. Spoon over plenty of that Red Label gravy. Optional sprinkle of fresh thyme leaves.
Notes for Control & Safety
- Heat level: Keep Scotch bonnet whole with a slit for flavor without overwhelming heat; remove before serving if desired.
- Sub for wine: If you ever run out, use a sweet red wine and add 1 tsp brown sugar; but Red Label gives the signature vibe.
- Pressure cooker option: 45–55 minutes on High, natural release 10 minutes; then reduce sauce on stovetop.
How to make Jamaican beef short ribs
Enjoy these tender Jamaican beef short ribs—rich, flavorful, and full of home vibes.
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