Captain Morgan and Coke Beef Short Ribs with Shrimp, Onion & Mushroom

Source: Melissa’s Kitchen

What’s my inspiration?

As soon as the weather is nice, I am finding a way to cook everything I can on the grill.  Outside of the amazing flavor the grill provides, I can get my husband cooking without him even knowing it.  You know, since the man runs the grill (wink wink).  Oh, and you know what else, there are way less dishes involved with the grill.  Win, win, win.

For this recipe, beef short ribs were my main inspiration, but I found a way to cook all of the sides on the grill as well.  How?  Tin foil grill packs!

And for you Captain and Coke lovers, this recipe is for you. For those of you that don’t like Captain like me, you can’t even taste it, I promise.  The marinade gives just enough sweetness and a touch of salty to keep you wanting more.  Trust me, it’s good.


  • If you don’t have Captain Morgan, try Jack Daniels or another brand of spiced rum.
  • Cook Shrimp mixture & potatoes on the top rack of the grill so they don’t burn.

What you need:

Beef Short Ribs

  • 1-2 lbs beef short ribs (depending on how many people you are serving)
  • 1-2oz Captain Morgan
  • 1 can Coke
  • 1 tablespoon Worscheshire

Shrimp Mixture

  • ½ lb to 1 lb raw, de-veined shrimp
  • 1 small onion – sliced
  • 1 tablespoon garlic – diced
  • 1 package white or baby Bella mushrooms – sliced
  • Extra Virgin Olive Oil
  • Salt & Pepper


  • 2-4 potatoes – thinly sliced
  • 1 small onion – sliced
  • Extra Virgin Olive Oil
  • Salt & Pepper

What you do:

Prepare all food prior to cooking:

Short Ribs:

  • Put short ribs in large gallon sized Ziploc baggie
  • Add Captain Morgan, Coke & Worscheshire to short ribs in baggie
  • Marinate beef 2+ hours

 Shrimp & Mushroom Mixture:

  • Combine onion, garlic & mushrooms in tinfoil pack.  Keep shrimp separate for now.  Drizzle with EVOO and season with salt & pepper


  • Combine potatoes & onion in tinfoil pack.  Drizzle with EVOO and season with salt & pepper

Cook Food:

  • Place potatoes on top rack of the grill. Make sure to stir every 10 minutes so they don’t burn on the bottom. Cook time will vary depending on how many potatoes you use.
  • Allow potatoes to cook for about 20 minutes, or until potatoes start to break down and become soft.  At that point, place onion, garlic & mushrooms tinfoil pack on top rack of the grill.
  • Allow potato pack and onion, garlic, mushroom pack to cook another 10-15 minutes. 
  • Add shrimp to onion, garlic & mushroom pack.  Make sure to stir once or twice during cook time.
  • At the same time, place the short ribs on the grill and cook until desired doneness.  Cooking times will vary based on thickness of the ribs.  Medium Rare to Medium will be about 5-7 minutes per side, 10-15 minutes total.
  • When shrimp are pink, potatoes are soft & short ribs are cooked to desired doneness, remove short ribs & tinfoil packs from grill and serve!


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