Spiced Cuban Rum and Molasses Braised Beef Short Ribs

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Tender beef short ribs slowly braised in a rich Cuban-style sauce featuring dark rum, molasses, and warm spices for deep, robust flavor. This Caribbean beef recipe, ready in about 210 minutes, pairs beef short ribs, dark Cuban rum, and molasses for a weeknight-friendly dinner. Each serving lands at about 480 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 "Build a week of meals around this recipe" 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 beef short ribs
• 1/2 cup dark Cuban rum
• 1/4 cup molasses
• 1 large onion, diced
• 2 medium carrots, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 3 cups beef broth
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F. Season 3 lbs beef short ribs with 1 1/2 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 4 minutes per side, then remove and set aside.
3. Step 3: In the same pot, add 1 large diced onion and 2 diced carrots; sauté for 5 minutes until softened.
4. Step 4: Stir in 4 minced garlic cloves, 2 tbsp tomato paste, 1 tsp ground cumin, and 1/2 tsp ground cinnamon; cook for 2 minutes until fragrant.
5. Step 5: Pour in 1/2 cup dark Cuban rum and 1/4 cup molasses, scraping the bottom of the pot to deglaze and dissolve browned bits.
6. Step 6: Return short ribs to the pot and add 3 cups beef broth and 2 bay leaves. Bring to a simmer, cover tightly, and transfer to the oven.
7. Step 7: Braise for 3 hours until meat is tender and falling off the bone.
8. Step 8: Remove ribs and keep warm. Skim fat from sauce and simmer uncovered for 10 minutes to thicken slightly. Serve ribs with sauce spooned over.