Island Jerk Beef Short Ribs

8 tablespoons olive oil 2 teaspoons onion powder 1 teaspoon garlic powder 1 ta-blespoon dried thyme 2 teaspoons ground allspice 1/2 teaspoon ground black pepper 1/2 teaspoon cin-namon 1/2 teaspoon cayenne pepper 3 pounds beef short ribsHalf a Scotch bonnet chile, crushed, or to taste (may substitute half jalapeno minced) Juice of 1 lime 2 cups beef stock 1 bunch scallions, sliced, keep whites and greens separateIn a small bowl, blend all oil with onion powder, garlic powder, thyme, allspice, black pepper, cinnamon and cayenne. Rub on beef short ribs. Cover with plastic and marinate in refrigerator for 3 to 4 hours.Sear beef ribs in a large, heavy pan over medium high heat until browned. Add Scotch bonnet pepper and white part of scallion. Sauté for 30 seconds then deglaze pan with lime juice, breaking up any browned bits at the bottom of the pan. Add beef stock, cover and simmer on low heat 45 minutes to 1 hour until tender.Pull beef ribs apart and transfer to a plat-ter. Reduce liquid to a glaze consistency. Pour sauce over beef and garnish with scallion greens.Serves two to four.Chef Matt Del Regno, Ravinia Festival, Highland Park