Cast Iron

Spiced Short Ribs

January  1, 2011
3 Ratings
  • Serves 4
Author Notes

I am intrigued with Middle Eastern, Mediterranean and African cooking. I would never try to pass myself off on being adept at cooking this cuisine but I do know I love to try any recipe I can get my hands on. From Morocco to Turkey to Africa, the spices intrique and continue to entice me to try to replicate soups to stews to sauces. I only wish I do not offend someone with this dish, I just know I love the flavors. This is my attempt at a Spiced Ethiopian Stew. Serve with Naan or Pita but couscous would be acceptable. —Stockout

What You'll Need
  • 8 oz can tomato sauce
  • 1/4 cup good quality Paprika (smoked or sweet)
  • 1/4 cup dry red wine
  • 1 tablespoon ginger root, grated
  • 1 teaspoon dried red pepper flakes or cayenne
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon allspice
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 2 tablespoon vegetable oil
  • 1/2 teaspoon ground tumeric
  • 1 teaspoon salt
  • 3 pounds beef short ribs
  • 1/4 cup dry red wine
  1. Season ribs with salt & pepper. Dust each in flour.
  2. In large dutch oven or cast iron stockpot, heat 1 teaspoon vegetable oil till hot. Sear beef on all sides, about 4 minutes per side. Remove to platter.
  3. Make the red pepper sauce first, combine tomato sauce, paprika, 1/4 cup dry red wine, grated ginger root, red pepper, cardamom, nutmeg, cloves, cinnamon and allspice. Set red-pepper sauce aside.
  4. In a large skillet cook onion and garlic in hot oil until onion is tender but not brown. Stir in red pepper sauce, tumeric, and salt. Add spare ribs to skillet. Stir to coat.
  5. Bring mixture to boiling; reduce head. Cover; simmer or bake (300F) for about 2 ½ - 3 hours, until beef meat separates with a fork. Stir in 1/4 cup dry red wine and simmer uncovered about 15 minutes more. Skim off fat.
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  • Kayb
  • Sagegreen
  • adamnsvetcooking
  • Stockout

5 Reviews

adamnsvetcooking January 3, 2011
Very interesting spices here...I am very interested to see how there would taste
Stockout January 4, 2011
How do I describe them? Think of beef braised in a ginger-cardamom red wine chutney. Has a warmth that does not overpower but you know it is there.
Kayb January 2, 2011
This looks marvelous, and I'm going to try it with either short ribs or beef tips, as I have a couple of packages of those in my freezer. I'm also going to take the opportunity to use my newly acquired Aleppo pepper, which I love and am putting in everything savory.
Sagegreen January 1, 2011
With the mashed potatoes in the background, I could eat my screen! Yum.
Stockout January 1, 2011
I think any recipe with slow braised short ribs has got to be wonderful. It was actually creamed cauliflower in the background but alas, my dear, that is a different recipe.