Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Melt 3 tablespoons of Niter Kibbeh in a large heavy-bottomed pot or Dutch oven over medium-high heat.

2. 2

   Brown the 2 kilograms of bone-in beef short ribs in batches for 5-7 minutes until well-seared on all sides, then remove them from the pot and set aside.

3. 3

   Add 3 large finely chopped yellow onions to the same pot and cook for 15-20 minutes over medium heat, stirring occasionally, until deeply caramelized and soft.

4. 4

   Stir in 6 minced garlic cloves, 2 tablespoons of grated fresh ginger, 4 tablespoons of Berbere spice blend, and 1 tablespoon of tomato paste, cooking for 2-3 minutes until fragrant.

5. 5

   Deglaze the pot with 1 cup of dry red wine, scraping up any browned bits from the bottom, then return the seared short ribs to the pot.

6. 6

   Pour in 2 cups of water and 1 teaspoon of salt, bringing the mixture to a simmer before reducing the heat to low, covering the pot, and braising for 2.5 to 3 hours, or until the short ribs are fork-tender.

7. 7

   Uncover the pot, increase the heat to medium, and simmer for 15-20 minutes, stirring occasionally, until the sauce thickens to your desired consistency.