Jamaican Short Ribs Crock Pot
Transport your taste buds to the Caribbean with these Jamaican Short Ribs made effortlessly in a crock pot. This slow-cooked masterpiece pairs fall-off-the-bone beef short ribs with a dynamic blend of bold island flavors. Aromatic allspice, fiery Scotch bonnet pepper, fragrant thyme, and zesty lime juice work harmoniously in a rich sauce enhanced by soy sauce, brown sugar, and fresh ginger. Perfectly tender after 8 hours of low and slow cooking, these ribs soak up the luscious flavors while you enjoy the convenience of hands-off preparation. Serve over fluffy rice or creamy mashed potatoes, and garnish with fresh cilantro for a delicious tropical feast that’s as comforting as it is flavorful. This easy Jamaican Short Ribs Crock Pot recipe is your go-to for a hearty, crowd-pleasing dinner that’s bursting with global appeal.
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Recipe Information
Ingredients
- 3 pounds Beef short ribs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 large Onion, chopped
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 Scotch bonnet pepper, minced
- 0.25 cup Soy sauce
- 2 tablespoons Brown sugar
- 2 tablespoons Tomato paste
- 1 teaspoon Allspice, ground
- 1 teaspoon Thyme, dried
- 1 cup Beef broth
- 2 tablespoons Lime juice
- 2 Green onions, chopped
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Season the beef short ribs with salt and black pepper on all sides.
In a large skillet, heat the vegetable oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Transfer the ribs to the crock pot.
In the same skillet, add the chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant. Add the mixture to the crock pot.
In a small bowl, whisk together the soy sauce, brown sugar, tomato paste, allspice, thyme, beef broth, and lime juice. Pour the mixture over the short ribs in the crock pot.
Scatter the minced Scotch bonnet pepper, green onions, and optional fresh cilantro on top.
Cover the crock pot with the lid and cook on low heat for 8 hours, or until the meat is tender and falling off the bone.
Once done, carefully remove the short ribs from the crock pot and skim off any excess fat from the cooking liquid if necessary.
Serve the short ribs with the sauce from the crock pot, over rice, mashed potatoes, or with your favorite side dish. Garnish with additional chopped cilantro if desired.
Nutrition Facts
Calories |
813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 24.7 g | 124% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 1009 mg | 44% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 7.0 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 70 mg | 5% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 810 mg | 17% | |
*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.
