Ingredients & Substitutes

Instructions

1. 1

   Combine 2 teaspoons smoked paprika, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 0.5 teaspoon ground turmeric, 0.5 teaspoon cayenne pepper, 0.5 teaspoon ground allspice, 1 teaspoon salt, and 0.5 teaspoon black pepper in a small bowl, then generously rub the entire spice mixture onto 3 pounds of boneless beef short ribs.

2. 2

   Heat 2 tablespoons olive oil in a large, heavy, fire-safe pot over medium-high heat on your open fire or charcoal grill until shimmering, then sear the seasoned short ribs on all sides until nicely browned for about 8 minutes.

3. 3

   Add 2 chopped large onions to the pot, cooking until softened for about 5 minutes, then stir in 4 minced garlic cloves and 1 grated 2-inch piece of ginger, cooking for 1 minute more until fragrant.

4. 4

   Pour in 1 can (28 ounces) of crushed tomatoes and 4 cups of beef broth, scraping any browned bits from the bottom of the pot, then bring the liquid to a gentle simmer.

5. 5

   Stir in 0.5 cup creamy peanut butter and 2 tablespoons tamarind paste until fully dissolved, then return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid.

6. 6

   Cover the pot tightly and carefully place it into the coals or a cooler part of the open fire, allowing the short ribs to braise for 3 to 4 hours, or until fork-tender, adding more coals as needed to maintain a consistent low heat.

7. 7

   Remove the pot from the fire, stir in 10 ounces of fresh spinach, and cover for 5 minutes until the spinach is wilted.

8. 8

   Rest the Fire-Roasted Tamarind Peanut Short Ribs for 10 minutes before serving with your preferred African staple like injera, ugali, or rice.