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Jerk-Braised Short Ribs

Servings:  6

Prep Time: 25 min

Total Time: 4 ½ hours



6 bone-in beef short ribs (about 3 pounds)

2 tablespoons olive oil

2 onions, sliced into ½-inch wedges

2 cloves garlic, crushed

2 bay leaves

1 cup balsamic vinegar

1 cup beef stock (homemade or store-bought)

2 tablespoons Hillside Harvest Mild Jamaican Jerk marinade

2 tablespoons corn starch

Salt and freshly ground pepper



  1. Season the short ribs on all sides with pepper and a pinch of salt. In a large Dutch oven or a heavy-bottomed pot with a fitted lid, heat the olive oil over medium. Add the short ribs and cook, turning occasionally, until browned on all sides, about 2 minutes per side. Transfer the short ribs to a large plate.
  2. Add the onions, garlic, bay leaves, and vinegar to the pot. Cook, scraping up any browned bits from the bottom of the pan, until the vinegar has reduced slightly, about 3 minutes. Add the short ribs back into the pot along with the stock and Hillside Harvest Jamaican Jerk marinade, taking care to nestle the short ribs side-by-side into the liquid so they are almost completely submerged. Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer, covered, until the short ribs are very tender and begin to slide from the bone, about 3 ½ hours. Uncover the pot. Continue cooking the short ribs until the liquid has reduced and thickened by a third, about ½ hour longer.
  3. Using tongs, gently transfer the short ribs to a serving platter, reserving everything in the pot and tenting the ribs with foil to keep them warm. In a small bowl, whisk the cornstarch with ¼ cup of water. Add the cornstarch slurry into the leftover cooking liquid. Cook the reserved liquid over medium heat, whisking frequently, until it’s glossy and thickened, 2 to 3 minutes. Pour the warm sauce with the melted onions over the short ribs.
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