Aged Rum and Molasses Braised Beef Short Ribs
Tender beef short ribs slow-braised in a rich aged rum and molasses sauce, delivering deep caramel notes and melt-in-your-mouth texture. This caribbean-inspired beef ready in about 215 minutes pairs bone-in beef short ribs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 lbs, bone-in beef short ribs
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 large, diced onion
- 2 medium, diced carrot
- 2, diced celery stalks
- 4, minced garlic cloves
- 1/2 cup aged dark rum
- 3 tbsp blackstrap molasses
- 3 cups beef broth
- 2 tbsp tomato paste
- 3 fresh thyme sprigs
- 2 bay leaves
Instructions
- Step 1: Preheat oven to 325°F. Season 3 lbs bone-in beef short ribs generously with 2 tsp salt and 1 tsp black pepper.
- Step 2: Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Sear short ribs in batches for 3-4 minutes per side until deeply browned. Transfer ribs to a plate.
- Step 3: Reduce heat to medium and add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 6-7 minutes until vegetables soften and edges brown.
- Step 4: Add 4 minced garlic cloves and cook for 1 minute until fragrant. Stir in 2 tbsp tomato paste and cook for 2 minutes to caramelize.
- Step 5: Carefully pour in 1/2 cup aged dark rum, scraping up browned bits from the bottom. Stir in 3 tbsp blackstrap molasses and 3 cups beef broth.
- Step 6: Return short ribs to the pot along with 3 fresh thyme sprigs and 2 bay leaves. Bring to a simmer, cover tightly, and transfer to preheated oven.
- Step 7: Braise for 3 hours, turning ribs halfway through, until meat is fork-tender and sauce is thickened.
- Step 8: Remove ribs and strain sauce if desired. Serve ribs spooned with rich aged rum and molasses braising sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Aged Rum and Molasses Braised Beef Short Ribs take to make?
Total time is about 215 minutes (20 min prep + 195 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Aged Rum and Molasses Braised Beef Short Ribs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in beef short ribs from drying out.
Can I substitute ingredients in Aged Rum and Molasses Braised Beef Short Ribs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Aged Rum and Molasses Braised Beef Short Ribs for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Aged Rum and Molasses Braised Beef Short Ribs?
Caribbean beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
