Spiced Cuban Rum and Molasses Braised Beef Short Ribs
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-inspired beef ready in about 210 minutes pairs beef short ribs, dark Cuban rum, molasses for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 beef short ribs
- 1/2 cup dark Cuban rum
- 1/4 cup molasses
- 1 large onion, diced
- 2 medium carrots, diced
- 4 cloves 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
Instructions
- Step 1: Preheat oven to 325°F. Season 3 lbs beef short ribs with 1 1/2 tsp salt and 1 tsp black pepper.
- 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.
- Step 3: In the same pot, add 1 large diced onion and 2 diced carrots; sauté for 5 minutes until softened.
- 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.
- 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.
- 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.
- Step 7: Braise for 3 hours until meat is tender and falling off the bone.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Cuban Rum and Molasses Braised Beef Short Ribs take to make?
Total time is about 210 minutes (20 min prep + 190 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 Spiced Cuban 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 beef short ribs from drying out.
Can I substitute ingredients in Spiced Cuban 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 Spiced Cuban 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 Spiced Cuban 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.
