WordPress database error: [Table 'wp_mn20s.dS1Sg3_ppress_plans' doesn't exist]
SELECT COUNT(id) FROM dS1Sg3_ppress_plans WHERE status = 'true'

Berbere Braised Short Ribs - Jikoni

About            Contact Us         Community Recipes 

Cook. Create. Share.

Berbere Braised Short Ribs

Berbere Braised Short Ribs

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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



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



1/4 cup pomegranate seeds

a handful of cilantro leaves

1/4  of a red onion, sliced


  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.


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.

  • A.P

    I kinda made it. I changed the meat to 2 kg pork butt and 1 kg pork belly. I also added enough stock (chicken) to cover the meat which in my case was just 0,5 l. I trippeled the rest of the ingredients (like the meat). Then i put in some lime juice cuz i confused the recipe with another one but stopped midway. Anyways i just finished 2 burritos and i could not think of anything that was lacking or wrong with it. It was really good!

    September 3, 2021
Post a Comment
Recipe rating