Signing you in…

Caribbean Braised Short Ribs with Pineapple and Allspice

Caribbean Braised Short Ribs with Pineapple and Allspice

Beef short ribs are seared until deeply browned, then slowly braised with pineapple juice, aromatics, allspice, thyme, and a gentle scotch bonnet warmth. The result is tender, glossy, island-inspired comfort food with a savory-sweet sauce perfect for spooning over rice or mashed root vegetables.

Prep: 25 min · Cook: 195 min · Total: 220 min · Serves: 6

Ingredients

  • 6 sprigs fresh thyme
  • 5 cloves garlic (minced)
  • 1 tsp black pepper (freshly ground)
  • 2 tbsp lime juice (fresh)
  • 1 large carrot (diced)
  • 1 small scotch bonnet pepper (left whole and pierced once)
  • 1 cup pineapple juice (unsweetened)
  • 2 cups low-sodium beef broth
  • 1 large yellow onion (diced)
  • 1 medium red bell pepper (diced)
  • 0.25 cup fresh cilantro (chopped)
  • 2 tbsp neutral oil
  • 1 tsp smoked paprika
  • 0.25 cup dark rum
  • 1 tbsp brown sugar (packed)
  • 3 tbsp all-purpose flour
  • 2 bay leaves
  • 2 tbsp tomato paste
  • 1 tbsp fresh ginger (grated)
  • 2 tsp kosher salt
  • 1 tbsp soy sauce
  • 1.5 tsp ground allspice
  • 4 lb bone-in beef short ribs (English-cut, patted dry)

Instructions

  1. Place a rack in the lower third of the oven and preheat the oven to 325°F (163°C) for at least 15 minutes while you prepare the ingredients.
  2. Pat 4 lb bone-in beef short ribs dry with paper towels on a rimmed baking sheet, then season all sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper; keep the raw beef on the baking sheet away from ready-to-eat ingredients, and wash your hands, knife, and work surfaces after handling it.
  3. Sprinkle 3 tbsp all-purpose flour over the seasoned short ribs and turn them with tongs until lightly coated on all sides, shaking off any excess flour back onto the baking sheet.
  4. Heat 2 tbsp neutral oil in a 6-quart Dutch oven over medium-high heat until shimmering, about 2 minutes, then add half of the short ribs in a single layer and sear until deeply browned on the first side, 3-4 minutes.
  5. Turn the short ribs with tongs and continue searing until browned on all remaining sides, 6-8 minutes more per batch; transfer the browned ribs to a clean plate, repeat with the remaining ribs, and reduce the heat to medium if the browned bits on the pot begin to darken too quickly.
  6. Pour off all but about 2 tbsp fat from the Dutch oven, set it over medium heat, and add 1 large diced yellow onion, 1 large diced carrot, and 1 medium diced red bell pepper; cook, stirring with a wooden spoon, until the vegetables soften and the onion turns translucent, 6-8 minutes.
  7. Add 5 minced garlic cloves and 1 tbsp grated fresh ginger to the Dutch oven and cook over medium heat, stirring constantly, until fragrant but not browned, about 1 minute.
  8. Stir in 2 tbsp tomato paste, 1.5 tsp ground allspice, and 1 tsp smoked paprika, then cook over medium heat until the tomato paste darkens slightly and coats the vegetables, 2-3 minutes.
  9. Pour in 0.25 cup dark rum and scrape the bottom of the Dutch oven with a wooden spoon for 1 minute to dissolve the browned bits, keeping your face away from the steam as the alcohol cooks off.
  10. Add 1 cup unsweetened pineapple juice, 2 cups low-sodium beef broth, 1 tbsp soy sauce, 1 tbsp packed brown sugar, 6 fresh thyme sprigs, 2 bay leaves, and 1 whole pierced Scotch bonnet pepper, then bring the liquid to a steady simmer over medium-high heat, about 4 minutes.
  11. Return the short ribs and any accumulated juices to the Dutch oven bone-side down, nestling them into the liquid so the meat is mostly but not completely submerged; cover the pot with a tight-fitting lid and transfer it to the 325°F oven.
  12. Braise the short ribs for 2 hours, then carefully uncover the Dutch oven and turn the ribs with tongs; re-cover and continue braising until the meat is fork-tender, pulling away from the bone, and registers about 200°F (93°C) in the thickest meaty portion for a tender braise, 45-60 minutes more.
  13. Transfer the short ribs to a clean platter with tongs, tent loosely with foil, and let them rest for 10 minutes while you finish the sauce.
  14. Remove and discard the thyme sprigs, bay leaves, and Scotch bonnet pepper from the Dutch oven, then skim excess fat from the surface with a wide spoon; simmer the sauce uncovered over medium heat until glossy and reduced enough to lightly coat a spoon, 8-12 minutes.
  15. Stir 2 tbsp fresh lime juice into the reduced sauce, taste carefully, and adjust only if needed with a small pinch of salt or pepper; return the short ribs to the pot and warm them gently over low heat for 3-5 minutes until hot throughout.
  16. Arrange the short ribs on a warm serving platter, spoon the pineapple-allspice braising sauce and vegetables over the top, and finish with 0.25 cup chopped fresh cilantro just before serving.

Nutrition (per serving)

  • Calories: 735
  • Protein: 49 g
  • Fat: 49 g
  • Carbohydrates: 21 g
  • Fiber: 2 g
  • Sugar: 11 g
  • Sodium: 1015 mg

More Recipes