Island Braised Short Ribs
Transport your taste buds to a tropical paradise with Island Braised Short Ribs, a melt-in-your-mouth dish infused with the vibrant flavors of the Caribbean. Juicy beef short ribs are slow-braised to perfection in a luxurious sauce made from creamy coconut milk, tangy crushed pineapple, and a medley of aromatic spices like allspice, smoked paprika, and a hint of ginger. This recipe pairs the deep richness of tender short ribs with the sweet and savory balance of a tropical-inspired braising liquid, complete with a gentle kick from red pepper flakes. Perfectly suited for cozy gatherings or an indulgent dinner, these short ribs are served with a side of steamed rice or mashed potatoes to soak up the flavorful sauce. Garnished with fresh cilantro and brightened with zesty lime wedges, this dish delivers a bold, island-inspired twist to classic comfort food.
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Recipe Information
Ingredients
- 4 lbs Beef short ribs
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 large Yellow onion, diced
- 2 medium Carrots, diced
- 4 cloves Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 1 cup Crushed pineapple (with juice)
- 1 cup Unsweetened coconut milk
- 2 cups Beef broth
- 2 tbsp Soy sauce
- 2 tbsp Brown sugar
- 1 tsp Smoked paprika
- 1 tsp Allspice
- 1 tsp Thyme leaves (fresh or dried)
- 0.5 tsp Red pepper flakes
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
Preheat your oven to 325°F (165°C).
Season the beef short ribs with 2 teaspoons of salt and 1 teaspoon of black pepper on all sides.
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the short ribs on all sides until browned, approximately 2-3 minutes per side. Remove the ribs and set aside.
In the same pot, add the diced onion and carrots. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the crushed pineapple (with juice), coconut milk, beef broth, soy sauce, brown sugar, smoked paprika, allspice, thyme leaves, and red pepper flakes. Stir well to combine.
Return the seared short ribs to the pot, ensuring they are partially submerged in the liquid.
Bring the pot to a gentle boil, then cover with a lid and transfer to the preheated oven.
Braise the short ribs for approximately 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
Carefully remove the pot from the oven. Skim off any excess fat from the surface of the sauce.
Serve the short ribs over steamed rice, mashed potatoes, or your favorite side, spooning the rich sauce on top.
Garnish with freshly chopped cilantro and serve with lime wedges on the side for an extra burst of brightness.
Nutrition Facts
Calories |
5311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.6 g | 373% | |
| Saturated Fat | 108.9 g | 544% | |
| Polyunsaturated Fat | 12.9 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 19632 mg | 854% | |
| Total Carbohydrate | 314.4 g | 114% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 238.1 g | ||
| Protein | 345.7 g | 691% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1126 mg | 87% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 7120 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
