I really love short ribs and I have enjoyed experimenting with Berbere Spice. While I was visiting family in Penticton, my relative took me to his neighbour's butcher shop, Tony's Meat and Deli. He had some great looking short ribs and I had to have some. When I got home, I made Berbere Short Ribs.
I started by dusting the ribs with a light coating of Berbere Spice, about 8 ml (1 1/2 teaspoon) for six large ribs. I would have liked more but She Who Must Be Obeyed would have squawked at that level of heat.
I cut the ribs into single ribs because I like the crust on the outside of the ribs and this makes more crust. I put them on the pellet smoker over oak pellets for 3 hours.
I cut 1/2 onion, a carrot and a stalk of celery into chunks and put it in a roasting pan. I added 175 ml (3/4 cup) of beef stock and the short ribs. I covered them with foil and put them back in the smoker for 2 hours. This part can be done in the oven as no smoke gets to the meat but It was a warm day and I didn't want to heat up the house.
I took the foil off and put the ribs back in the smoker for an hour.
I poured the liquid from the roasting pan into a cup and used a poultry baster to pull the liquid from under the fat and put it in a saucepan.
I added 175 ml (3/4 cup) of beef stock, 50 ml (1/4 cup) red wine, 15 ml (1 tablespoon) of hoisin sauce and 2 ml (1/4 tsp) berbere spice. I brought it to a boil and then added a slurry of 15 ml (1 tablespoon) cornstarch and 15 ml (1 tablespoon) cold water. I stirred that into the sauce and cooked until thickened and shiny.
We served it with crusty rolls and marinated snow pea salad fresh from our garden.
The beef was terrific. Tender with a good texture and great taste from the spices. However, the star of the show was the sauce. I could easily sit down and eat it with a spoon!