Beef Short Ribs with Rum Peaches (for four to six)

By Edward Bottone


2 tbs light olive oil
3 lbs beef short ribs
salt and freshly ground pepper to taste
1 cup water
1 cup beef broth
3 onions, chopped
2 tsp ground ginger
28 oz can peach halves, reserve the juice
2 tbs soy sauce
2 sweet bell peppers (one red, one green), cut in strips
3 tbs cornstarch
¼ cup Gosling’s Black Seal® Rum


Sauté the onion in the oil until softened. Season the ribs with salt and pepper and brown on all sides in the oil. Add the water, stock and ginger and bring to a boil. Simmer for 2 hours or until tender.

In a heavy bottomed pot combine the peach juice, soy sauce and sweet peppers and bring to a boil. Moisten the cornstarch with the Black Seal Rum and add to the boiling liquid. Stir until thickened. Lower the heat and add the peaches and cook until just heated through. Place the short ribs, onions and a little juice on a platter and ladle on the sauce and peach halves. Pretty and very tasty.

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