Learn how to make the best Jamaican Jerk Style Braised Buffalo Short Ribs recipe that will have your whole family begging for seconds.
We had a storm roll through this week (finally!) that brought a welcomed chill to the air. There’s something so nourishing and wonderful about slow cooked meats on a cold winter day.
Not only do the meats nourish our bodies, but the heat from the oven warms us. It’s a great combination.
I had the opportunity to try some buffalo short ribs from D’Artagnan this week for the first time. I have to say, I was impressed with the quality and flavor of the meat.
If you aren’t familiar with D’Artagnan yet, they’re committed to free-range, natural production and sustainable, humane farming practices. They only partner with small farms and ranches that have strict standards.
They never use antibiotics or hormones, and sign affidavits to assure it. They do everything they can to offer us the best-tasting, conscientiously-raised meat possible. Bravo!
D’Artagnan raises the Plains Breed Buffalo, which is what this braised short ribs recipe features.
All of their buffalo (aka bison) are raised with minimal human interaction. They’re allowed to graze on prairie grasses as they have done for centuries (with access to hay and grain).
I have a couple more D’Artagnan items in my freezer waiting to grace our dinner table but, for now, I’ll share with you how to make Jamaican Jerk Style Braised Short Ribs using D’Artagnan buffalo short ribs.
Next time I’m going to need two packages. Everyone loved them so much they wanted seconds!
Jamaican Jerk Style Braised Short Ribs
- 1 tablespoon coconut oil
- 1 pound D'Artagnan buffalo short ribs about 4 ribs or more
- Sea salt to taste
- Black pepper to taste
- 8 rainbow carrots chopped (about 3 cups)
- 1 celery bunch chopped (about 2 cups)
- 1 onion chopped (about 1.5 cups)
- 6 garlic cloves minced
- 3 tablespoons Jamaican Jerk spice mix
- 1/3 cup gluten free soy sauce
- 1/2 cup raw honey
- 2 tablespoons ketchup
- 3 cups beef broth or your favorite bone broth
- In a small bowl, whisk together the Jamaican Jerk spice, tamari, honey and ketchup. Set aside for the flavors to meld. It’s best if you can let it sit for at least an hour, but if you can’t it’ll still taste great.
- Preheat your oven to 300˚ F.
- Heat the coconut oil in a 7 quart cast iron dutch oven over medium heat.
- Pat the buffalo short ribs dry, cut them into sections, then season them on both sides with salt and pepper.
- Brown the short ribs on all sides. It usually takes about 3 minutes on each side.
- Remove the short ribs from the dutch oven and set aside. Add the carrot, celery and onion to the pan and cook for about 5 minutes, stirring occasionally.
- Add the garlic and cook for about a minute more.
- Add the buffalo short ribs back to the pan, then pour the Jamaican Jerk sauce over the top of them.
- Add enough bone broth to cover about half of the short ribs. Don’t totally submerge them.
- Cover the opening of your dutch oven with a sheet of parchment before you set the lid in place. I like to do this because it tightens the seal.
- Put the pot in your oven and cook for about 3 hours.
- Remove the pan from the oven and serve the short ribs with mashed potatoes or rice and the veggies from the bottom of the pot. They’ll have great flavor from all of those yummy spices.