Brown Stew Short Ribs

Ingredients

• 1.5 kg (3⅓ lb) beef short ribs, English-cut, in 5 cm (2 in) pieces
• 1½ tsp salt
• 1 tsp black pepper
• 1 tbsp browning sauce (or 1 tbsp brown sugar, see Notes)
• 1 tbsp soy sauce
• 1 tsp allspice (pimento), ground
• 6 cloves garlic, minced
• 1 onion, chopped
• 4 scallions, sliced
• 4 sprigs fresh thyme
• 1 scotch bonnet pepper, left whole (or habanero)
• 2 tbsp neutral oil
• 2 tbsp ketchup
• 500 ml (2 cups) water or beef stock
• 2 carrots, cut in chunks
• 2 potatoes, cut in chunks (optional)

Steps

1. Toss the ribs with the salt, pepper, browning, soy sauce, allspice, garlic, onion, scallions and thyme. Leave in the fridge for at least 2 hours, or overnight.
2. Scrape most of the seasoning off the ribs and set it aside. Heat the oil in a heavy pot over medium-high heat and sear the ribs for 3 to 4 minutes per side, until dark brown.
3. Add the reserved seasoning and the ketchup. Cook for 2 minutes, stirring, until it smells toasty.
4. Add the water, scotch bonnet and bring to a boil. Cover and stew over low heat for 1 hour 45 minutes, until the meat is almost tender.
5. Add the carrots and potatoes. Cook, covered, for 30 minutes, until soft.
6. Uncover and simmer for 5 to 10 minutes, until the gravy is dark and thick enough to coat a spoon. Remove the scotch bonnet before it bursts.
7. Taste and adjust salt. Serve with rice and peas.

Notes

• Browning: if you have no bottled browning, melt 1 tbsp sugar with 1 tbsp oil until dark brown before searing.
• Heat: the whole pepper adds fragrance with moderate heat; split it for fire.
• Make ahead: it reheats beautifully the next day. Fridge 3 to 4 days; freezes 3 months. Reheat to steaming hot.
• Slow cooker: sear as written, then cook everything on low 8 hr or high 4 to 5 hr with only 250 ml (1 cup) stock. Simmer the gravy uncovered on the stove until thick.