These Braised Caribbean Short Ribs with Pineapple Salsa are flavorful, spicy chunks of meat. They’re just what you need as an opener to a meal.
Admittedly, this is a recipe that will take some time. First, the short ribs are marinated for at least two hours, but preferably overnight. Next, they are braised on a low heat in a dutch oven. The result being some tasty fork tender short ribs full of flavor with a spicy kick. Finally, the short ribs are topped with a sweet and spicy pineapple salsa.
I kept the spicy at medium. If you enjoy a very spicy dish, you can add more scotch bonnet to the marinade, conversely, you can add less scotch bonnet to bring the spiciness down to mild. However, if you do decide to add a little more spice, remember, scotch bonnet peppers are no joke and should be used sparingly.
I enjoy making dishes like this on a weekend. I make sure to complete my chores and have the time to concentrate on creating a tasty dish. Ordinarily, I would marinate the short ribs overnight, and get to braising them the next morning.
The short ribs are marinated in a medley of fragrant spices and herbs, so get ready for a wonderful scent emitting from your dutch oven once the marinade begins to penetrate the short ribs. The scent will have you salivating in anticipation.
The pineapple salsa is fragrant too. Tomato, red onion, scotch bonnet, cilantro and lime juice are added to the pineapple to make a really tasty and complementing addition to this recipe.
I found some really chunky short ribs which means that 2-3 is enough for one serving. Unfortunately, not all short ribs are the same, so you will have to use your judgement on how many to serve per person.
In conclusion, Braised Caribbean Short Ribs with Pineapple Salsa will delight your guests’ senses and leave them wanting for more. So get your ingredients and give this recipe a try.
Braised Caribbean Short Ribs with Pineapple Salsa
Ingredients
Short Ribs
- 4 lb beef short ribs
- 1 tbsp onion powder
- 1 tbsp granulated garlic
- 2 tbsp fresh thyme remove leaves from stalks
- 2 tsp kosher salt
- 1 tsp ground allspice
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 scotch bonnet pepper seeds removed and cut into quarters
- 3-4 cups beef stock
Pineapple Salsa
- 2 cups fresh pineapple diced small
- 1 cup grape tomatoes diced small
- 2 tbsp red onion diced small
- 1/2 cup fresh cilantro chopped
- 1/2 fresh scotch bonnet minced
- 1 1/2 tbsp lime juice
- Salt as needed
Equipment & Utensils
- 5 qt dutch oven
Instructions
Short Ribs
- Remove excess fat from short ribs, rinse them off to remove bone dust and pat dry with paper towel.
- Tip short ribs into dutch oven and set aside.
- Mix together onion powder, garlic granules, thyme, salt, allspice, cumin, cinnamon, cloves and scotch bonnet.
- Scatter over short ribs and toss and mix to make sure the spices cover all of the ribs.
- Cover dutch oven and place in the fridge for at least two hours, but preferably overnight.
- Carefully pour beef stock into dutch oven, doing your best to avoid removing the spices from the meat.
- Place on a high heat until the stock begins to bubble, then lower to medium and cover the dutch oven.
- Once the flavors begin to release, check short ribs, to make sure the stock isn't drying out to quickly, then cover again and allow to cook for 15 mins.
- Check ribs again, and if need be, add a little more stock - but only if necessary.
- Lower heat to low and allow short ribs to braise slowly.
- Check on them every 20 mins or so, to make sure the short ribs are not sticking to the bottom and you have enough stock to continue braising.
- Braising should take between 2-3 hours, dependent upon how your dutch oven conducts heat.
Pineapple Salsa
- Place ingredients in a non-metallic bowl and combine.
- Allow salsa to sit for 5-10 mins before serving.
