Ethiopian berbere spices make for the most flavorful short ribs. Slowly braised in the oven, these ribs are melt-in-your-mouth tender!
Makes: 4-6 portions
Prep time: 30 mins
Cook time: 2hrs 30 mins
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 inch 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
Season beef generously with salt and pepper on all sides.
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.
Lower the heat to medium. To the same pan, add the red onions, cooking until soft and dark brown. This will take 15-20 minutes, be sure to stir occasionally to prevent onions from burning.
Add in the ghee, garlic, ginger, tomato paste, and berbere spice. Cook for 2 minutes until the garlic is fragrant.
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.