I looked once again at this recipe, my neighbor had sent over. The
original used Ox-tails rather than Short Ribs.

There was another recipe that came which was a companion recipe.
Apparently both the Caribbean Stew, and the Mango Coconut Rice below,
are from Deen Brothers' Summer Recipes.

Mango Coconut Rice

Ingredients:
1 tablespoon olive oil
1½ cups long grain rice
1 14-ounce can unsweetened coconut milk
2/3 cup water
1 teaspoon salt
1 large ripe mango, peeled and cubed


Directions:
In a large saucepan, heat the oil over medium-high heat. Add the rice
and stir to coat with the oil. Add the coconut milk, water, and salt;
bring to a boil. Stir in the mango. Cover, reduce heat to low, and
simmer about 20 minutes or until the liquid is absorbed.



On Sep 12, 7:55 pm, wrote:
> 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.