Ingredients:

  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp ground allspice
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tbsp brown sugar
  • 4 lbs beef short ribs, English cut
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 3 medium carrots, chopped into chunks
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 3 cups low-sodium beef broth
  • 1 tbsp apple cider vinegar
  • 1 whole scotch bonnet pepper

Instructions:

  1. In a small bowl, combine the kosher salt, black pepper, allspice, thyme, garlic powder, smoked paprika, and brown sugar to create the spice rub.
  2. Pat the beef short ribs completely dry with paper towels and coat all sides generously with the spice rub, pressing it into the flesh.
  3. Heat vegetable oil in a large cast-iron skillet over medium-high heat until shimmering. Sear the ribs in batches to avoid crowding the pan, cooking for 3-4 minutes per side until a deep brown crust forms. Remove ribs and set aside.
  4. In the same skillet, sauté the diced onion, chopped carrots, and chopped celery until the edges are softened and golden.
  5. Stir in the minced garlic and tomato paste, cooking for 1 minute until the paste turns a brick-red color.
  6. If using a slow cooker, transfer the sautéed vegetables to the ceramic pot and place the seared ribs on top. If using an oven, keep the ingredients in a heavy-bottomed Dutch oven.
  7. Pour in the beef broth and apple cider vinegar, scraping the bottom of the pan to release the fond. Gently place the whole scotch bonnet pepper on top.
  8. For the slow cooker method, set to Low for 8 hours. For the oven method, cover tightly and bake at 325°F (160°C) for 3 to 3.5 hours, or until the meat is fall-off-the-bone tender and has reached a minimum internal temperature of 145°F (63°C), followed by a 3 minute rest.
  9. Carefully remove the ribs and the whole pepper from the pot. Strain the braising liquid into a saucepan and simmer over medium-high heat for 10-15 minutes until the sauce reduces by one-third and becomes a glossy glaze.
  10. Pour the reduced glaze over the meat and serve immediately.