These indulgent short ribs are slowly braised to melting perfection and glazed with Barbuda Logwood Honey, a premium Caribbean honey renowned for its deep, rich, caramelized character. The distinct molasses notes and robust sweetness of this rare honey elevate the short ribs, resulting in an unforgettable gourmet dining experience.
Ingredients:
- 4 pounds beef short ribs
- 1/2 cup Barbuda Logwood Honey (BLWH)
- 1/4 cup dark rum
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon tomato paste
- 1 cup beef broth
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Fresh thyme sprigs, for garnish
Instructions:
- Prepare the Marinade:
- In a bowl, whisk together Barbuda Logwood Honey, dark rum, soy sauce, Worcestershire sauce, minced garlic, and grated ginger. Set aside half of the marinade for glazing.
- Sear the Short Ribs:
- Season the ribs generously with salt and pepper.
- Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the short ribs on all sides until well caramelized.
- Braising:
- Preheat your oven to 300°F (150°C).
- Pour half of the marinade over the short ribs, cover with foil or lid, and slow-braise in the oven for approximately 2½ to 3 hours, until meat is fork-tender.
- Glaze & Finish:
- Remove ribs from the oven, discard excess cooking liquid, and brush generously with reserved marinade glaze.
- Increase oven temperature to broil and return ribs, uncovered, for an additional 3–5 minutes to caramelize the glaze.
Serving Suggestion:
Serve these luxurious ribs over a bed of coconut-infused mashed sweet potatoes or Caribbean-spiced rice. Garnish with fresh thyme sprigs and serve alongside steamed vegetables or a refreshing island-style coleslaw.
