Back in September, Myrl posted:

> 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.


Lin made this a couple nights ago and it was very good -- after she spent
half an hour spooning off the excess oil! The September discussion mentioned
that the recipe is from _Deen Brothers' Summer Recipes_. Can anyone verify
that the recipe really calls for HALF A CUP of olive oil? I suppose that
that much oil might reflect Paula Deen's influence, but it sure did seem
excessive.

Bob

Bob Terwilliger wrote:
>
> Back in September, Myrl posted:
>
> > 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.
>
> Lin made this a couple nights ago and it was very good -- after she spent
> half an hour spooning off the excess oil! The September discussion mentioned
> that the recipe is from _Deen Brothers' Summer Recipes_. Can anyone verify
> that the recipe really calls for HALF A CUP of olive oil? I suppose that
> that much oil might reflect Paula Deen's influence, but it sure did seem
> excessive.
>
> Bob

The amount of oil is probably correct, however if authentic, it won't be
olive oil, more likely coconut oil.