
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
- Combine everything in a blender or mortar and pestle and make a paste.
- 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.
- Braise short ribs for 5 hours or until tender.
- Serve & enjoy!
Connect with our September 2020 Chef of the Month
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