Short Rib Stew

INGREDIENTS

4 short ribs

Kitchen twine

6 Tbl vegetable oil

1 Medium onion

1 Tsp tomato paste

2 Jars Egunsi’s Obe Ata Soup or 1 Jar Ata Din Din Sauce

1/2 Cup white wine

4 Cups chicken broth

8 sprigs fresh thyme

1 bay leaf

1 Tsp sea salt

1/2 Tsp Freshly ground black pepper

1 Whole habanero pepper *optional

 

COOKING DIRECTION

Pat dry Short Ribs or Shank to remove any excess moisture and secure meat to the bone with kitchen twine.

 

Season meat with salt and freshly ground pepper, make sure all sides are season

 

Heat oil until smoky in a Dutch oven pot. Add tied meat to the pot and sear on each sides until brown, 3 minutes on each side. Remove from pot and set aside.

 

In the same pot add diced onion and sauté until translucent. Add tomato paste, let cook out for about 2 minutes. Add Egunsi’s Obe Ata soups or Ata Din Din sauce to pan, mix well. Return browned short ribs to the pot and add white wine. Cook to reduce liquid by half. Add cups of chicken broth, season with salt if needed, bring to a boil. Add fresh thyme and bay leaf, transfer into pre heated oven to braise at 375 degree F. for 1.5 hours or until meat is tender.

 

*Optional: want more heat, pierce Habanero with the tip of a knife in three places, drop into liquid right before transfer into the oven.

 

Traditionally served with Pounded Yam, but can also be serve over Rice or any grains, with a side of bread for dipping.

 

Bon Appetit!


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