A neighbor handed me this recipe a few days back, and I had an
opportunity to try it out yesterday. And, it really turned out great.

Myrl Jeffcoat


Caribbean Short Rib Stew

Ingredients
Serves 4

3 tablespoons Jerk Mix
2 tablespoons canola oil
2 pounds Short Ribs
1/2 cup olive oil
2 medium Spanish onions, finely chopped
1 can (26 ounces) whole peeled tomatoes, drained
1 bay leaf
1 piece fresh ginger (3 inches), peeled and chopped
6 cloves garlic, minced
2 Scotch bonnet chiles, seeds and ribs removed, finely chopped
1 1/2 teaspoons chile powder
1 teaspoon coarse salt
1/2 teaspoon ground cumin
1/2 teaspoon coriander seeds
4 cups homemade or store-bought low-sodium canned chicken stock
1/2 cup brewed coffee
1 tablespoon Worcestershire sauce
1/2 cup honey

Directions
Combine jerk mix and canola oil in a large bowl. Add short rib and
toss to coat. Cover and refrigerate 8 hours.

Heat olive oil in a large Dutch-oven over high heat. Working in
batches, add short ribs ribs and onions and cook, stirring
occasionally, until browned, 15 minutes.

Add tomatoes, bay leaf, ginger, and garlic; bring to simmer. Stir in
chiles, salt, chili powder, cumin, coriander, chicken stock, coffee,
and Worcestershire sauce. Cover, reduce heat, and continue simmering 2
hours.

Add honey and continue simmering, uncovered, until Short Ribs are
tender, 20 to 30 minutes. Remove bay leaf, and serve.