Jerk Beef Short Ribs

By Joel Green

Beef short ribs are a hearty cut and are relatively straight forward to prepare and cook.  They are best suited to long, slow cooking due to their fat content and being on the bone.  These two attributes are major players in the world of flavour when it comes to cooking not only beef, but any meat. My favourite way of doing them is outside on the BBQ, smoked over hickory and oak wood chunks.  However, on a few occasions I have been unable to get outside and have found this recipe will work just as well in the oven. You will need:

2.5kg beef short ribs (in one piece, membrane removed)
4 bottles of Red Stripe (more is better)

For the jerk marinade:-

6 garlic cloves
3 scotch bonnet chillies (If you like heat add more, if not reduce and deseed)
6 spring onions
6 fresh bay leaves
9 sprigs of thyme
6 cloves
5 tsp salt
6 tsp allspice
6 tsp honey
6 tbsp golden rum
6 tbsp olive oil

Firstly you need to buy your ribs.  I recommend pre-ordering them and specifying you want the membrane removed.  This will save you waiting on the day as it is not the quickest of tasks.  It is important we remove the membrane between the rib bones, as this will allow the jerk marinade to really sink in. 

Now you have your short ribs you need to prepare the jerk marinade.  At this stage your Red Stripe should be in the fridge. Roughly chop the garlic, chillies, onions, bay, thyme and cloves.  Then put them into a blender and add the remaining ingredients.  If you’re not a fan of rum you can substitute with malt vinegar, although it doesn’t go as well with coke!  Give the ingredients a good blitz until smooth.  Job done.

The time has now come to introduce those short ribs to the jerk marinade. Place the ribs in a deep roasting tin and start applying the marinade (I recommend using gloves which we can give you).  Start with the bone side down and liberally apply until the meat is completely covered.  Then flip them bone side facing up and rub the marinade between the ribs.  Put to one side roughly a quarter of your jerk marinade, as we will use this later to replicate a BBQ effect.  Cover the roasting tin with foil and place in the fridge.  Ideally you want to leave your ribs marinating overnight, if this is not possible, definitely no less than 4hours, longer is better though.

Remove your ribs from the fridge a good hour before cooking. We do this because if we cooked the ribs straight from the fridge it would reduce the temperature of our oven and affect the cooking times, not cool. Pre-heat your oven to 100⁰C, 15 minutes before you want to cook. These two steps are key to accurate cooking times and should always be followed.

Remove and discard the foil from your roasting tin and make sure your ribs are bone side facing down. Place on the middle shelf of your pre-heated oven and cook for 2 hours 45 minutes.

Once the cooking time is up, remove the ribs and turn up your oven to 200⁰C. Now we are going to replicate a BBQ effect and give our ribs a bark like appearance. Bark is a dark crust that forms on BBQ meats, it is assisted by the spices in which the meat has been rubbed.

Apply the remaining jerk marinade to your ribs (still bone side facing down) and once your oven has reached 200⁰C cook for a further 15 minutes to achieve the bark effect. Remove from the oven and rest for 20 minutes. Now go crack that Red Stripe, you deserve it!