Jamaican Short Ribs (Crock Pot)

The sauce this recipe produces was delicious. I used a 14.5 oz can of beef broth and just used the whole can. I didn't care for the fattiness of the short ribs; would use a different cut of meat next time and add a few pieces of haberno peppers to give a little more zest for my spice addicted family. Great recipe. Thanks.

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My husband enjoyed this very much. My oven has a slow cook feature so I used that instead. I added browning and all spice. In the end it tasted like a Jamaican oxtail recipe. Still very good. THe rum is a great addition.

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The flavour was lovely and it was a great meal to come home to after a day out. This made lots of sauce and we enjoyed that over cooked white rice. I drained the sauce into my pyrex jug and then placed the jug in the freezer to let the fat set on the top. Then I removed the fat and reheated the sauce in the microwave.

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Love the flavors of these ribs. All the ingredients blended very well. I only used a pinch of cinnamon and nutmeg. Also I used a green pepper which I added with one hour remaining in the cooking time. Also added 1 tbsp of cornstarch to thicken the sauce This recipe would be tasty with chicken pieces as well! I served the ribs with cooked rice. This one will be recipe we will make again, great job with this one Ed and Theresa!

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I have never tried short ribs so I thought I would give it a shot....these were very good and will definitely make them again.

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Wow! Falling off the bone, goodness! Oh my, oh my. I do love beef ribs, and the fact that I have beef broth at the ready, in my freezer, is an added bonus. I used fresh grated ginger, and fresh ground pepper from the mill... Why not take advantage of fresh ingredients wherever possible, eh Chef? No salt. Five Thumbs up for this one Chef... (got any more brilliance within that creative cranium of yours?)

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The meat turned out very tender and tasty. Next time I will reduce the cinnamon a bit. Even with just 1/8 tsp it was a predominant flavor, I thought. For the less experienced crockpot cook, it would be helpful to give the amount of time the rice will take in the crockpot. We apparently overestimated, and with all the liquid to absorb, it came out pretty gummy. I think next time I'll make the rice seperately and serve the ribs and broth over hot rice.

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We has this for dinner tonight! This is really good. Next time I may add a bit more rice, but the meat was wonderful and the sauce was sweet tangy. My family really liked this THanks for posting

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5+ not only does this taste great but it also is easy to prepare and when I got home from work...WOW for smells. DH almost missed dinner as I did niot want to wait. My son did the taste test and really loved the flavors. I ncreased the anount of ribs to serve 3 people but the sauce was enough to cover and flavor everything. ZI did not have plantains on the side as they were not tempting at the storel. Great recipe

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Very good and easy and the spicy broth is great over rice but I have hoping the broth (but this may have been the fault of the short ribs I used) was a bit thicker. Great recipe! Good luck!

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Easy prep and nice to be able to "set it and forget it." I was unclear on how to prepare the rice, were you to add cooked rice? that's what I figured.

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I'm just going to give my comments on this one. I chose this recipe because I always make a crockpot dinner on Tuesday as I am in school and away for the whole day. I treat my parents for supper because they watch my son while I am gone. I made these as directed and it was my first experience with short ribs. That's why I am not sure if I can accurately rate this. The meat was tender but it really lacked in flavour. I also found that the rice turned gummy while it cooked and should have bee cooked on the side not in the crockpot. When I served this to my parents, who eat almost everything, they did not care for it and neither did any of the members of my family. Given that, I would give this recipe only one star but because I am not sure if it was my inexperience with short ribs I am only adding my comments. Sorry.

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Yum! Yum! This was as tender as stated. I enjoyed putting it all together and just letting it cook all day. The flavor was very nice.

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Simply put - delicious. The one thing that I did differently was to cook the rice separately and then pour the sauce and ribs over the rice when serving. I cooked the recipe for a full 8 hours on low and the meat was fall off the bone moist, tender and tasty There is a lot of sauce but it won't be wasted the extra will be frozen for future use. The order of the ingredients could be improved so they flow with the steps in the recipe but I am not going to take away a star for this - I enjoyed the recipe too much. Good luck in the contest.

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This is wonderful!! Great smells all day, so easy, tender meat & yummy rice.

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This is a really good recipe. I did enjoy it the way it was cooked, but next time, I think I am going to cook the rice and serve the sause and ribs spooned over the rice. Just a personal preference. Thanks for the great recipe.

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I loved this recipe! A great blend of spices created a wonderful spicy, tender short rib dish. Good directions, easy to prepare. I used 1 teaspoon grated fresh ginger and 2 sprigs of fresh thyme. I love the orange zest!! I do not have a crockpot so cooked it in a covered casserole in a 300 degree oven for approximately 2+ hours, until ribs were very tender. Good luck Chef, a great recipe!

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