Jerk Braised Short Rib 

There are meals you cook, and then there are meals you remember. This one falls firmly in the second category. Imagine falling-off-the-bone short ribs, slow-braised in Ting A Ling Jerk Marinade, glazed in a jerk gravy, and served over whipped sweet potato mash with cinnamon, honey, and just a hint of heat. It’s the kind of dish that makes your kitchen smell divine — the kind that turns a regular weeknight into a soft celebration of comfort and culture.

Because yes, jerk can be bold and fiery. But tonight? It’s tender, luxurious, and deeply soulful.

Let’s get into it.

1. Marinate the Short Ribs: Pat ribs dry and season lightly with salt and pepper. Rub the Ting a LingJerk Marinade all over the ribs. Cover and marinate for at least 1 hour (overnight is ideal for deeper flavor).
2. Sear the Ribs: Heat oil in a heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Sear the ribs on all sides until well browned, about 2–3 minutes per side. Remove and set aside.
3. Sauté the Aromatics: In the same pot, add onions, carrots, and celery. Sauté for 4–5 minutes until fragrant and softened.
4. Build the Braise: Add bay leaves, thyme, rosemary, and the cinnamon stick and beef stock, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
5. Braise: Return the ribs to the pot, cover tightly, and transfer to a preheated oven at 325°F. Braise for 21⁄2 to 3 hours, or until the meat is fork-tender and pulling away from the bone.
6. Finish the Sauce: Remove the ribs and strain the braising liquid. Skim off excess fat and stir in Ting a Ling Jerk Sauce. Simmer the liquid on the stove and thicken with the cornstarch slurry until it coats the back of a spoon. Adjust seasoning as needed.
7. Glaze & Serve: Return the ribs to the sauce to glaze
   before serving. 
8. Boil the Potatoes: Add sweet potatoes to a pot of salted water. Boil until tender, about 15–20 minutes. Drain well.

9. Mash & Season: Mash with butter, sour cream, honey, Ting a Ling sauce, and cinnamon. Season with salt and pepper to taste. Adjust sweetness or heat as desired. 

10. Serve: Spoon a generous portion of sweet potato mash onto each plate and top with jerk-braised short ribs. Drizzle with the rich jerk gravy and garnish with a sprig of thyme or rosemary if desired.