The perfect braised short ribs recipe is cooked with Gemma’s Gourmet Mango Hot Sauce and a splash of rum.
American celebrity Chef Bobby Flay knows good rum. He is not the only individual who loves cooking with rum. In the culinary world, finding tasty ingredients to create beautiful, delicious dishes is an ongoing task for many chefs.
I still remember my reaction when Chef Bobby Flay mentioned on television that The Haitian Barbancourt rum is the perfect rum to have in your liquor cabinet. He went on by saying that the rum is very versatile and the taste is exceptional. Not so much in these words but hey, why not cook with it. My father used to cook with rum and whiskey a lot, so why not?
Adding a hot pepper is the easiest way to bring a little taste of pepper to any the dish. But if you are looking for bold flavors, exotic flavors, perfectly spiced and tenderized meat, my mango hot sauce is the answer.
My mango hot sauce is not only great for meat, poultry, and seafood, when mixed with alcohol, the flavors intensify. You will taste every spice and a slight sweet peppery taste.
We love short ribs, and for one reason or another, mixing the hot sauce and the rum is one of the best culinary ideas ever. Both ingredients are like no other. My hot sauce is addictive and is perfect for red meat.
The rum brings out the flavors of the meat and the spices
To make my short ribs recipe I used the five stars Rhum Barbancourt, which is incredibly balanced and aged for eight years. If you don’t have rum, you can use a dry or semi-dry red wine.
This recipe is my version of Rum Braised Short Ribs. The short ribs are cooked in a spicy mixture of fresh spices, my Mango Gourmet Hot Sauce, and rum for several hours, which results in a fall of the bone goodness, a delicious and appetizing dish.
Making the short ribs
While reading the recipe and tempted to make my Rum Braised Short Ribs, you will notice that the seasoning are fresh herbs and spices. The ribs are also cooked in a mixture of tomato sauce, rum, and seasoning containing my hot sauce. A true Caribbean creation!
From my experience, when cooking with any of my hot sauces, it is best to add at least 1/2 teaspoon to 1 teaspoon. It is better to use in moderation as the hot peppers may be overwhelming for some people.
Buy Gemma’s Gourmet Mango Hot Sauce today and start cooking like a pro!
- 4 pounds beef chuck short ribs
- 1 – 2 lemon to clean meat
- ½ cup flour
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 3 tablespoon olive oil or grapeseed oil for browning
- ½ cup fresh parsley roughly chopped
- 1 leek finely diced
- 1 celery diced
- 1 cup onion diced
- 4 garlic cloves minced
- 2 thyme sprigs
- 1 cup diced tomatoes
- 1 hot pepper seeded or 1/2 teaspoon Gemma's Mango Gourmet Hot Sauce
- 1 teaspoon organic tomato paste
- 1 cup beef broth
- 2 cups Rhum Barbancourt Special Reserve - 8 stars
- Clean ribs with lemon or lime by rubbing onto the meat. Rinse meat with lukewarm water and pat dry each rib pieces separately. Set aside.
- Combine flour, salt and black pepper in a medium size bowl.
- Dredge short ribs in the flour mixture and set aside.
- Over medium heat, heat oil in a large Dutch oven. Sear short ribs until browned on all sides.
- About 3 – 4 minutes per side. Remove ribs from pan and set on a plate.
- Add parsley, leek, celery, onion, garlic, and thyme to the residual oil in Dutch oven. Cook mixture for about 2 – 3 minutes and add dice tomatoes, hot pepper or Mango Hot Sauce and tomato paste. Cook for 3 – 4 minutes stirring constantly.
- Add short ribs back to the Dutch oven, add rum and beef broth.
- Bring to a boil and cook over low to medium heat on stovetop until ribs are fully cooked or place in a 325º oven for 2½ hours or until the meat is falling off the bone.
- Serve with rice, plantains or root vegetables.