If you’re looking for a dish that feels like pure comfort with a little island flair, these honey jerk beef short ribs paired with coconut-creamed corn and charred peppers are exactly what you need. It’s a meal that layers smoky, spicy, and sweet flavors with a creamy, tropical side that brings balance to every bite.
The star here is the short ribs — rich, tender, and falling-off-the-bone after a slow braise. They’re coated in our Island Gold seasoning, which adds that perfect balance of warmth and subtle sweetness. To round it out, I pair them with sweet corn stewed in coconut milk, brightened with colorful bell peppers, and finished with my Salt & Char blend for a smoky kick.
This is a showstopper dish for a dinner party, Sunday family meal, or even when you just want to treat yourself to something that feels special.
Ingredients
For the ribs:
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3 lbs beef short ribs
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2 tbsp Island Gold
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2 tbsp olive oil
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1 medium onion, sliced
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3 garlic cloves, minced
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1 cup beef broth (or water)
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1 tbsp soy sauce (optional, adds extra depth)
For the coconut corn & peppers:
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4 ears corn, cut into 2-inch pieces
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 can (13.5 oz) coconut milk
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1 small onion, chopped
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2 garlic cloves, minced
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1 tbsp olive oil
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1½ tsp Salt & Char
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Cilantro for garnish (optional)
1. Prepare and sear the short ribs
Pat the short ribs dry, then massage them with honey jerk seasoning until coated. Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Sear the ribs on all sides until caramelized and golden brown (about 3–4 minutes per side). Remove and set aside.
2. Build the braising base
In the same pot, sauté sliced onion and minced garlic until fragrant. Deglaze with beef broth and soy sauce, scraping up any browned bits. Return the ribs to the pot, cover, and let them simmer gently for 2½–3 hours, or until tender enough to fall off the bone. Adjusting seasoning as needed
3. Cook the coconut corn & peppers
While the ribs are braising, heat olive oil in a skillet. Add chopped onion and garlic, cooking until softened. Sprinkle in the Salt & Char blend and let it bloom in the hot oil for 30 seconds. Add corn pieces and bell peppers, stirring to coat. Pour in coconut milk, season lightly with salt, and let simmer on low for 15–20 minutes until the corn is tender and the sauce is creamy.
4. Plate and serve
Spoon a generous portion of coconut corn and peppers into a shallow serving bowl. Place the honey jerk ribs alongside (or resting slightly on top for a rustic presentation). Garnish with fresh cilantro and an extra pinch of Salt & Char blend for color and flavor.
This dish is all about layers of flavor: the deep, savory-sweet ribs, the creamy corn enriched with coconut milk, and the smoky lift from the Salt & Char blend. It’s hearty yet fresh, comforting yet vibrant.
Serve it with fluffy white rice, fried plantains, or even a simple green salad to round out the plate. And trust me — this one is guaranteed to impress.
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