West African Beef Short Ribs
For the 90 minute challenge in Episode 6 of The Great American Recipe, we were tasked with creating a recipe that blends multiple influences in our lives that represent America's melting pot cuisine.
This West African Beef Short Rib was inspired by my friend Kalu and his family, melding the of the flavors of Nigerian street food with a down-home, hearty meal worthy of any Sunday supper. The spicy, luscious and unctuous short rib is offset by the starchy sweetness of the rice and the bright acidity of the tomatoes.
I hope you enjoy this as much as I do. I could live off this rice.
- 12 English style beef short ribs, bone in
- 1/4 cup of peanut butter
- 1/4 cup distilled white vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon smoked salt
1 tablespoon powdered ginger
- 1 teaspoon birds eye chile powder
- 1 teaspoon scotch bonnet flakes
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
1 4oz can green chiles
½ teaspoon nutmeg
½ teaspoon white pepper
- 1 teaspoon dried mint
- 1 teaspoon sumac
- 2 cups of chicken broth
- 1/4 cup peanuts, crushed
- 1/8 cup fresh mint leaves
1 cup jasmine rice
- 2 cups chicken stock
¼ cup white distilled vinegar
¼ cup green onions
- ½ cup raisins
- ¼ cup peanuts
- 1 tablespoon turmeric
- 1 teaspoon salt
- 2 tablespoon olive oil
2 cups cherry tomatoes
- 2 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoon fresh mint
- 2 tablespoon balsamic vinegar
For The Short Ribs
For The Rice
For The Tomatoes
For The Short Ribs
In the Instant Pot on sauté, add oil and begin to sear the short ribs, set the beef aside while preparing braising liquid.
Add vinegar, sugar, salt, chile powders, garlic, onions, nutmeg, white pepper, mint, sumac into a bowl and whisk until they come together.
Dip the beef short ribs in this mixture and add to the pressure cooker.
Add the braising liquid and 1 cup of chicken stock to the pressure cook and begin the cook. It should take approximately 35 minutes to cook.
Once the beef is finished cooking, remove from pressure cooker and place on baking sheet to rest.
While the beef is resting, using the pressure cooker as a pot, reduce the braising liquid into a thickened sauce.
Add peanut butter to the braising liquid and whisk until smooth.
Let the sauce cook for approximately 5 minutes. The color will darken and the sauce will tighten up. If the sauce is not tightening up, you can add a slurry made of cornstarch and stock to thicken it, but you shouldn’t have to.
Nestle the short ribs in the sauce until ready to plate.
For the Rice
Using a strainer, wash your rice. You want to remove as much starch as possible. Set aside to dry.
In a pot over medium-high heat, add your peanuts and let toast for 1 minute.
Add the oil, onions and raisins and let sauté for a minute.
Add the rice and let toast for 5 minutes, stirring to prevent burning.
Add the vinegar and stir to combine. Be careful with the steam that is released. Don’t scald yourself.
Once the vinegar is absorbed, add the chicken stock and bring to a boil.
Reduce heat to a simmer, cap the pan using a towel to catch the moisture and simmer for 22 minutes. Kill the heat and set it on the back of the stove for an additional 10 to 20 minutes, with the cap still on.
Fluff and serve.
For The Tomatoes
In a dry skillet, add tomatoes and turn the heat to high. You want to get a bit of caramelization on the tomatoes.
Add your salt and continue to cook for 1 minute.
Reduce the heat to medium and add the oil and the mint. This will splatter some, so be careful.
Let that cook until the mint leaves are crispy and the tomatoes have inflated some.
Add the balsamic vinegar and cook for 1 final minute. Remove from heat.
Start with a spoonful of fluffed rice.
Plate the beef short ribs onto the rice with a generous helping of sauce.
Scatter tomatoes around the mound of rice.
Finish by sprinkling the entire plate with crushed peanuts and fresh mint.
If you don't have an instapot or another pressure cooker, a dutch oven at 350 degrees for an hour should do the trick.
If you think this is going to be too spicy for you, dial back the birdseye chile and scotch bonnets.
You can use cayenne in place of birdseye, but I feel like it detracts from the depth of flavor in this dish.
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