Caribbean Rum Braised Beef Short Ribs with Coconut Rice

Short ribs are probably one of my favorite things to make because the active preparation time is so low and they roast in the oven for a long time and the results are sublime!  They’re also incredibly decadent and I can only make them once in a while.  But boy – what a show stopper!  I love braising short ribs in the oven with some sort of alcohol that adds a depth of flavor that is unparalleled!

Anyways, I saw these amazing Caribbean rum-braised short ribs here:  http://abeautifulbite.com/caribbean-short-ribs-and-a-fireball-cocktail/ and decided to give the recipe a whirl a couple of weeks ago – with a few teeny tiny modifications.  I served them with diced hot peppers and some coconut rice – so you are getting two recipes for the price of one!

Start by seasoning the flour with salt, pepper and garlic powder.

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Dredge the short ribs in the seasoned flour.

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In a heavy dutch oven, brown the short ribs on all sides.

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Remove from the pan.

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Add the onions and garlic to the pan and saute for a few minutes.

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Add fresh thyme, pepper, allspice, salt, cayenne pepper, cinnamon, nutmeg, and molasses.  Cook for a few more minutes.

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Add rum and beef broth and bring to a simmer.

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Add the short ribs back into the dutch oven.

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Cover and braise in a 300 degree oven for 2-3 hours.

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Meanwhile – make the coconut rice.  I made it in a rice cooker.

Add the following ingredients to your rice cooker : coconut milk, water, ground ginger, salt, long grain rice.  Cook until done.

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Top with toasted shredded coconut.

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Serve the short ribs over the coconut rice with some diced hot pepper (I used jalepeno and habanero).

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Recipe:

For the ribs:
2-3 lbs beef short ribs
1/2 cup flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
Olive oil for browning ribs
1 large yellow onion, sliced
4 cloves of garlic, minced
2 teaspoons fresh thyme leaves
1 teaspoon pepper
1/2 teaspoon allspice
1/2 teaspoon salt
1 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
3 Tablespoons molasses
1 cup spiced rum
3 cups beef broth

Preheat the oven to 300 degrees.  Mix the flour, salt, pepper and garlic powder in a small bowl.  Dredge the short ribs in the seasoned flour and sear in a dutch oven over medium heat.  Brown all sides and remove from pan.  Add the onions and garlic and saute for a few minutes.  Then add the thyme, pepper, allspice, salt, cayenne pepper, cinnamon, nutmeg and molasses.  Cook for a few minutes.  Add the rum and beef broth and bring to a simmer.  Add the beef ribs back to the pan and place in the 300 degree oven for 2-3 hours.

Meanwhile make the coconut rice:

Recipe:
1 14 oz can lite coconut milk
1 can water
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon garlic powder
2 Tablespoons butter
1 cup long grain rice
1/3 cup unsweetened shredded coconut

Place all ingredients except the coconut in a rice cooker.  Cook until done.  Toast shredded coconut.  Top the rice with the coconut and serve.

Serve the beef ribs over the coconut rice and enjoy!

Caroline