Chef Roshara’s Jerk Short Ribs Recipe

We’re in for a treat – our September Chef of the Month has shared her Jerk Short Ribs recipe, which she famously served at the James Beard House! The key to the mouth-watering dish? The marinade!

Ingredients

• 1 green onion, finely chopped
• 2 Spanish onions sliced 
• 1 Habanero/Scotch Bonnets 
• Canola oil 
• 2 garlic cloves
• 1 ½ C brown sugar smoked 
• 4 TB smoked paprika
• 4 tsp fresh thyme
• 4 tsp fresh bay leaf
• 4 tsp ground coriander
• 2 tsp chili powder
• 1 tsp each allspice, cinnamon, ground cloves, cumin, nutmeg, ground black pepper
• 3 tsp salt
• 1 tsp lime juice
• 2 TB Worcestershire 

Directions

1. Combine everything in a blender or mortar and pestle and make a paste.
2. Use the paste as a marinade and marinate the short ribs for 24 hours. Put the ribs in a covered container and refrigerate for those 24 hours.
3. Braise short ribs for 5 hours or until tender.
4. Serve & enjoy!

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