Braised Short Ribs
Deep Flavor, Slow Magic
A slow-braised favorite from my new cookbook, The Island Spirit: The Ultimate Guide to Rum-Infused Cocktails and Cuisine
There’s something special about the first meal of a brand-new year. After the holidays, I always find myself craving comfort and warmth — food that encourages me to slow down, take my time, and ease back into the kitchen without any pressure. January feels less like a fresh start and more like a gentle return to what feels good.
This dish is exactly that kind of beginning for me.
Tender short ribs, braised low and slow until they nearly fall off the bone, fill the house with rich, cozy aromas while the day unfolds at its own pace. And because this is The Island Spirit Kitchen, I add a subtle island twist: a splash of dark rum worked into the sauce, not to sweeten it, but to deepen the savory flavors already building in the pot. Used thoughtfully, it becomes part of the foundation — enhancing richness, drawing out caramelized notes, and adding warmth without ever stealing the spotlight.
This approach to cooking — familiar, comforting, and gently elevated — is what inspired me to write The Island Spirit cookbook. I wanted to show how rum can be used beyond the glass, woven into recipes we already love. Alongside these braised short ribs, the book includes other slow-cooked and comfort-forward dishes — rum-glazed pork, long-simmered stews, roasted vegetables with rum-forward sauces, and desserts where just a touch of spirit brings balance and depth rather than sweetness.
If you’ve ever been curious about cooking with rum, or wondered how to use it in a way that feels natural and approachable, this is exactly how I cook at home. The Island Spirit: The Ultimate Guide to Rum-Infused Cocktails and Cuisine is available on Amazon in hardback and eBook formats, for cooks who love comfort food, island flavors, and recipes that reward slowing down.
For me, there’s no better way to welcome a new year than with a meal that asks you to let time do the work.
What You’ll Learn
• Expanded instructions to perfectly seared, fall-off-the-bone short ribs
• How to use rum to deglaze and deepen flavor without adding sweetness
• The difference between wine-based and rum-based braising
• Tips for balancing richness and acidity in a slow-cooked sauce
• How to store, reheat, and serve this dish for maximum flavor
