Jamaican Beef Rib Stew
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 35 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Jamaican
Jamaican Beef Rib Stew
Description
This Jamaican Beef Rib Stew highlights beef ribs richly seasoned with salt, pepper, and light brown sugar that caramelizes directly in the pot before browning the meat, creating a deep flavor foundation. Aromatic components such as fresh ginger, garlic, Spanish onions, thyme sprigs, and allspice berries develop complexity while simmering slowly in beef stock mixed with soy and Worcestershire sauces, deepening the umami profile.
Scotch bonnet chilies contribute characteristic heat, balanced carefully with layers of sweetness and spice from sugar and ketchup added later in the cooking process. The ribs cook gently over low heat, allowing the collagen to soften and infuse the broth with rich, beefy flavor. Butter beans incorporated at the end provide creaminess and bulk, complementing the tender meat and thickened sauce.
Served hot, this stew suits a comforting main course occasion, pairing well with rice, bread, or root vegetables to soak up the sauce. The slow cooking method ensures a tender, fall-off-the-bone texture while the spice blend offers authentic Jamaican aroma and heat.
Ingredients
- 4 ½ lbs beef ribs
- salt
- black pepper freshly ground
- 3 tablespoon light brown sugar
- 2 onion Spanish variety
- 4 garlic cloves
- 3 tablespoon ginger fresh
- 3 Scotch bonnet chili
- 3 thyme sprigs, fresh
- 12 allspice berries
- 1 spring onion bunch
- 2 tablespoon white sugar
- 3 tablespoon soy sauce
- 2 tablespoon Worcestershire sauce
- 3 tablespoon flour
- 3 tablespoon tomato ketchup
- 3 cups beef stock
- 14 oz butter beans can
Instructions
- Season ribs with salt and pepper.
- Put a large casserole pot on a high heat. Add brown sugar to pot and melt, stirring with a wooden spoon, until it darkens and starts to smoke. About six minutes.
- When sugar is nearly black, add 2 tablespoons boiling water. Stir to mix.
- Add the ribs to the pot. Working in batches. Stirring each time to cover them with blackened sugar, then allowing the, to cook, turning occasionally, until they are well browned. Remove the ribs and keep warm.
- Add half of the onions, garlic and ginger to the pot, along with the thyme, the allspice and a third of the spring onions, and string to combine. Allow to cook untill softned.
- Return the ribs to the pot along with any accumulated juices and pour in the stock so that the ribs are almost submerged.
- Bring to a simmer and then cook on a low hear, covered, approximately 1 hour, stirring occasionally.
- Add remaining onions, garlic and ginger and chillies to the pot, along with another third of the spring onions.
- Add sugar, soy sauce and Worcestershire sauce.
- Stire to combine and continue to cook untill the meat is yielding and loose on the bone, aproximately one hour longer.
- Remove approximately one cup of liquid from pot and place in a small bowl.
- Add flour to this liquid and stir to combine, working out any lumps with back of a spoon.
- Add this slurry to the pot and slong with ketchup, then stir to combine and allow to cook a further 15 minutes or so.
- Fold butter beans into the stew and allow there to heat through. Scatter remaining spring onions over the top.
Notes
User Reviews
Overall Rating
4.9
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