Jerk Beef Short Ribs with Coconut Brown Rice and Beans
The house will smell incredible with this flavor train to the Caribbean islands. Spicy, rich, flavorful, fall off the bone beef short ribs simmered in a Jamaican stew will surely be a favorite.
1 1/2-2pds beef short ribs
2 cloves minced garlic
1 cup La Choy soy sauce (low sodium can be used)
salt & pepper
sprinkle meat with garlic powder
1/2 green bell pepper chopped
1/4 yellow onion chopped
1 teaspoon Grace Jerk Seasoning *
1/2 can coconut milk
rice of your choice (reduce amount of water added by 1 cup to compensate for coconut milk)
1 can of dark kidney beans (drained and rinsed)
2 scallions (whole uncut)
allspice peppercorns (10 peppercorns or so)
1 teaspoon thyme
This tastes the best if you can marinate the meat and let it sit overnight, but it can be made the same day if you need. Put the meat in a pan. Drizzle olive oil over each piece of meat. Sprinkle with salt & pepper and garlic powder. Mix the soy sauce and jerk together and then pour the mix over the meat. Add the garlic, pepper, and onion. Cover with foil. Bake in oven at 350 degrees covered for at least 2 hours. After 3 hours take the foil off and let it brown up.
Now time for the rice and beans. Put your beans in first with a 1/2 inch of water and start a boil. Add your allspice, thyme, and scallions and bring to a boil. Add the can of coconut milk and bring to boil. Add the rice and once it boils turn it down to low. Cover and cook based on your rice cook time requirements.
*Grace Jerk Seasoning is the most authentic tasting Jamaican Jerk and we love it !! They also make a mild version if hot-n-spicy isn't your thing.