Trinidadian · intermediate
Trinidadian Slow-Braised Beef Ribs With Ginger Coconut Gravy
Succulent bone-in halal beef short ribs caramelized in browned sugar and slow-simmered in a aromatic ginger-infused coconut broth.
- PREP TIME
- 15 min
- COOK TIME
- 90 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Coat the beef short ribs with green seasoning and 1 teaspoon of salt; let rest for 15 minutes at room temperature.
- 02
Heat vegetable oil and dark brown sugar in a heavy Dutch oven over medium heat, stirring until sugar bubbles and turns dark amber.
- 03
Add the short ribs to the browned sugar and sear for 3 minutes per side until deeply browned on all edges.
- 04
Add sliced yellow onion and grated ginger to the pot, stirring for 2 minutes until onions soften.
- 05
Pour in the halal beef broth and coconut milk, scraping up any browned bits stuck to the bottom of the pot.
- 06
Cover tightly, reduce heat to low, and braise gently for 75 to 80 minutes until the beef is tender.
- 07
Uncover and simmer for 10 minutes to reduce the coconut sauce into a thick, glossy gravy.
A LITTLE KITCHEN KNOW-HOW
Trinbagonian Stew Sugar Browning
Caramelizing brown sugar in hot oil creates the distinct rich color and deep flavor profile foundational to Trinidadian brown stewing.
Notes from the kitchen
- Watch the browning sugar carefully; it should be dark brown but not black to avoid bitterness.
- Serve alongside boiled ground provisions like sweet potatoes or cassava.
- Original home-cooking adaptation inspired by Trinidadian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.