Jamaican Jerk and Honey Glazed Beef Short Ribs
Serving Size 6
Ingredients
Jerk And Honey Glaze Preparation
- 1 tablespoon Olive oil
- 3 tablespoons SupHerb Farms Fusions® Salsa Blend
- 3 tablespoons SupHerb Farms Fusions® Jamaican Jerk Seasoning
- 4 tablespoons Honey
- 1/4 cup Water
- 1 teaspoon Corn starch
Beef Short Ribs Preparation
- 1 tablespoon Olive oil
- 3 pounds Beef short ribs — large, cooked slow
- to taste Salt and pepper
Categories
- Categories: Caribbean, Latin, South American
- Ingredients: Beef, Entrees
Preparation
Jerk And Honey Glaze Preparation
- Add oil to a large sauté pan and heat on a medium to high until oil smokes.
- Add SupHerb Farms Fusions® Salsa Blend and Jamaican Jerk Seasoning. Stir well.
- Add honey and water and bring to a boil.
- Add corn starch and 2 tablespoons of the jerk and honey glaze to a bowl. Blend well and add back into the sauté pan.
- Cook for 1 minute until the sauce thickens.
- Remove sauce from the pan and place in a bowl. Set aside and allow to cool to room temperature.
Beef Short Ribs Preparation
- Preheat oven to 285°F.
- Season slow-cooked beef ribs with salt and pepper.
- Add olive oil to a large black skillet and heat on medium-high. Brown each side of the ribs and place into a baking pan. Baste beef ribs with some of the glaze.
- Add beef ribs to the oven and bake for 6 hours. Baste beef ribs with the glaze each hour.
Serve with pineapple salsa.
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