Pepper Jelly Glazed Short Ribs

This recipe was born out of some serendipitous events.  First, I had just finished my “retro” recipe, Meatball Appetizer.   Second, I had dinner with some friends and they served Pepper Jelly with various cheeses and crackers and it was really good.  And, third, I had some awesome looking short ribs in the freezer from Bluescreek Farms, a local meat purveyor at the North Market here in Columbus.  Put ’em all together and you get…

Pepper Jelly Glazed Short Ribs


  • 2 lbs short ribs - in this case that was 4 ribs roughly 2 1/2 to 3 inch cubes and lean
  • 2 11 oz. jars of pepper jelly - hot pepper jelly is also a possibility but I'm a real wimp when it comes to heat
  • 3 or 4 tbsp olive oil for browning
  • salt and pepper to taste


Select nice meaty ribs that have been cut into 2 1/2 to 3-inch cubes. Smaller ribs may not hold up to the low and slow cooking.
short ribs
Lightly season and brown the ribs on all 6 sides.
Heat the jelly on low just to liquify it a bit.
Because there aren't enough ribs to totally cover the bottom of the pan and you'll want to keep as much of the jelly on the ribs as possible, fashion a pot within a pot using foil. Pour on the jelly.
Put the foil pot in a heavy pot, cover and place in a 350 degree oven. Roast at this temperature for approximately 45 minutes to bring everything up to temperature. Lower the temperature to approximately 185 and continue roasting for 3 or 4 hours. Plate the ribs, spoon some of the liquid over them and prepare to enjoy.
In this case, the ribs were served with polenta and roasted beets for a (I will resist saying “stick to your ribs”) hearty meal.  These were pretty good but I think they might have benefited from some additional liquid.  What would you use?

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