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
- 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.
- 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.
- 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.