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Culture through the lens of food

Berbere Braised Short Ribs

Berbere Braised Short Ribs

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Berebere Braised Short Ribs

Berbere Braised Short Ribs

  • Author: Kiano Moju
  • Prep Time: 30 min
  • Cook Time: 2hr 30 min
  • Total Time: 50 minute
  • Yield: Serves 46 1x

Scale

Ingredients

2-3 tablespoons vegetable oil

2 pounds boneless short rib or chuck, cut into 2″ chunks

2 medium red onions, small dice

3 tablespoons ghee or butter

4 garlic cloves, sliced

1″ piece ginger, minced

1 1/2 tablespoon berbere spice

2 tablespoons tomato paste

2 cups beef stock

Kosher salt, to taste

Black pepper, to taste

 

Garnish

1/4 cup pomegranate seeds

a handful of cilantro leaves

1/4  of a red onion, sliced


Instructions

  1. Season beef generously with salt and pepper on all sides.
  2. Heat the oil in a large pan over medium-high heat. Working in batches, sear the beef on all sides. Set browned beef on a plate to rest.
  3. Lower the heat to medium. To the same pan add the red onions, cooking until soft and a dark brown. This will take 15-20 minutes, be sure to stir occasionally to prevent onions from burning.
  4. Add in the ghee, garlic, ginger, tomato paste, and berbere spice. Cook for 2 minutes until garlic is fragrant.
  5. Stir in the beef stock. Bring the sauce to a simmer and return the beef to the pan. Reduce the heat to a medium low and partially cover with a lid. Cook until beef is tender and can easily break apart with two forks, about 2-3 hours stirring occasionally to keep sauce from burning. Serve with the pomegranate seeds, cilantro leaves and red onion slices to garnish.

Notes

With rice, injera, roast potatoes, or in a taco!

Kiano Moju is the editor and founder of Jikoni. She has created and hosted cooking videos for several publications. Her culinary education began at age 7, taking cooking classes in her native California and spending summers on her family's Maasai ranch in the mountains of Kenya.

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