Caribbean short ribs bring a little island warmth to the table when the weather outside is anything but tropical. Beef is slow cooked in a sweet and spicy rum sauce until it slides right off the bone. The mix of molasses, warm spices, and dark rum tastes like sunshine even on the coldest night.
What Makes These Caribbean Short Ribs Special
- Fall off the bone tender after a long, low oven braise
- A sweet and spicy sauce built on molasses, rum, and island spices
- Comfort food heft with the bright flavors of the tropics
- Perfect ladled over rice or fried plantains for a cozy meal
This is the kind of dish that fills the kitchen with the smell of thyme, allspice, and cinnamon while it cooks. You do a little work up front, then the oven handles the rest while you go warm up.
Sear the ribs well before braising; that browned crust is where so much of the deep flavor comes from.
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Why You’ll Love These Caribbean Short Ribs
- The meat turns spoon tender, soaking up a sauce that is sweet, smoky, and just a little fiery
- Warm spices like allspice and cinnamon give these island short ribs real depth
- It feels fancy enough for company but it is mostly hands off time in the oven
Ingredient Notes
Here are a few notes on the key players; you will find the exact measurements in the recipe card below. Each one earns its spot in building that layered island flavor.
- Beef short ribs are the star; their marbling is what gives you that rich, fall apart texture
- Molasses brings a dark, almost caramel sweetness that balances the spice
- Captain Morgan Black rum adds warmth and a tropical edge to the braising liquid
- Allspice, thyme, and cinnamon are the Caribbean spices that carry the whole dish
- Cayenne tucks in a gentle heat you can adjust to taste
For equipment, a large dutch oven does double duty here, going from stovetop sear to oven braise without switching pans. A sturdy pair of tongs helps you turn the ribs while you brown them.
How to Make Caribbean Short Ribs
Making Caribbean short ribs is really about patience more than fuss. You build flavor in stages, then let the oven do the slow work.
- Heat your oven to 325 degrees and dredge the ribs in seasoned flour
- Sear the ribs in hot oil until browned on all sides, then set them aside
- Cook the onions and garlic in the pan, then stir in the thyme, allspice, cayenne, and cinnamon
- Add the molasses, rum, and beef broth and bring it to a simmer
- Return the ribs to the pot and braise in the oven for 2 and a half hours, until the meat is falling off the bone
This recipe makes 4 servings and scales up nicely if you double the meat and sauce in a larger pot. You can braise it a day ahead; the flavor deepens overnight and it reheats beautifully.
Storage Options
These island short ribs keep well, which makes them great for leftovers or planning ahead. Let everything cool before you pack it up.
- Refrigerate in a covered container for up to 4 days
- Freeze the ribs in their sauce for up to 3 months
- Reheat gently on the stovetop, adding a splash of broth if the sauce has thickened too much
Variations & Substitutions
The base sauce on these Caribbean short ribs is forgiving, so feel free to make it your own. A few easy swaps can change the whole mood of the dish.
- Use boneless short ribs or even chuck roast if that is what you have on hand
- Swap the spiced rum for a splash of dark beer if you want it alcohol light
- Add a chopped scotch bonnet for a bigger, more authentic island heat
- Stir in a spoonful of brown sugar if you like the sauce on the sweeter side
If short ribs are pricey near you, this same braise works on oxtail for an even richer pot. For a different cold weather braise, try our cozy French country short rib stew.
What to Serve with Caribbean Short Ribs
Caribbean short ribs love a starchy base that can soak up all that sauce. Round out the plate with something fresh and a warm drink to match.
- Fluffy white rice or rice and peas to catch the sauce
- Pan fried plantains for a sweet, tropical side
- A crisp green salad with citrus to balance the richness
- A cup of minty homemade hot chocolate to finish on a cozy note
Before you head to the recipe card, here are a few common questions that come up while cooking this dish.
Frequently Asked Questions
Can I make Caribbean short ribs in a slow cooker?
Yes. Sear the ribs and build the sauce on the stovetop first, then transfer everything to a slow cooker and cook on low for 7 to 8 hours.
Do I have to use rum in the sauce?
The rum adds warmth and depth, but you can leave it out and add a little extra beef broth plus a splash of vanilla for a similar feel.
How do I know when the ribs are done?
They are ready when the meat pulls away from the bone with almost no effort and a fork slides in easily.
Can I make the sauce less spicy?
Of course. Cut the cayenne in half or leave it out, and skip the jalapeno garnish for a milder, sweeter plate.
Whether the snow is piling up or you just want a taste of somewhere warmer, this pot of tender, saucy ribs delivers. Make it on a slow weekend, serve it over rice, and let the spices carry you somewhere sunny.
Caribbean Short Ribs
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Ingredients
- 2 lb beef short ribs
- ½ cup flour
- 1 tsp salt
- 1 tsp fresh ground black pepper
- 4 Tbsp olive oil
- 1 cup onions diced
- 4 garlic cloves minced
- 2 tsp dried thyme
- 1 tsp fresh ground black pepper
- ½ tsp allspice
- ½ tsp salt
- ½ tsp cayenne
- ¼ tsp cinnamon
- 2 Tbsp molasses
- ¾ cup Captain Morgan Black rum
- 3 cups beef broth
- garnish with finely chopped red pepper and jalapeño peppers
- 1 cup water
- ¾ cup sugar
- 3 oz Fireball candies any spicy red hot candy will do
- Captain Morgan Original Spiced rum
Instructions
- Preheat oven to 325º.
- Combine flour, 1 tsp salt and 1 tsp black pepper in a medium sized bowl. Dredge short ribs in the flour mixture and set aside.
- Heat oil in a large dutch oven on the stovetop. Sear short ribs until browned on all sides. Remove ribs from pan and set on a plate.
- Add onions and garlic to the residual oil in dutch oven. Cook over medium heat until onions are translucent. Add thyme, black pepper, allspice, salt, cayenne and cinnamon. Cook over medium heat for several minutes.
- Add molasses, rum and beef broth. Bring to a simmer. Add short ribs to the broth mixture and place in a 325º oven for 2½ hours or until the meat is falling off the bone.
- Serve with rice or plantains and garnish with finely chopped red peppers and jalapeño.
- Bring water, sugar and fireballs to a simmer. Cook for ten minutes. You want to be sure that the fireball candies are dissolved. Allow to cool completely.
- Pour two ounces on Captain Morgan Original Spiced Rum into a cocktail shaker full of ice. Add two ounces of the fireball simple syrup. Shake well and strain into a cocktail glass. Garnish with a candy cane.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Good morning Melanie. I hear you about the snow and wishing for palm trees! Your short ribs look delicious and your cocktail is a beautiful bright red for the holidays and looks perfect with that candy cane! I can’t wait to try these recipes. Happy holidays!
Do you think that I could just do this with cubed steak, rather than the ribs Melanie? I would love to make this, but I’m not sure that I could get hold of the ribs. What do you think? Thanks. xx