Obe Ata Short Rib Stew

Short ribs are an absolutely delectable cut of meat. They can cook for hours, and then fall off the bone like butter. And all the while, your kitchen -- or even your entire house -- smells so good you feel like you could eat the couch cushions!

Short rib stew isn’t new, but I love to give mine a little Nigerian twist by using either our Obe Ata Soup or our Ata Din Din sauce. The Obe Ata Soup helps bulk up on that delicious tomato flavor, whereas the Ata Din Din adds that sticky, fiery sweetness. Really, you can’t go wrong.

The great thing, too, about this dish is you can almost set it and forget it. You can throw everything into the pot, and while it’s slowly braising, you can let the Obe Ata or Ata Din Din do all the heavy lifting on flavor. So when you sit down to dinner, it’ll be hard to believe that all that deliciousness came from one little jar.

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 DIRECTIONS

  1. Preheat the oven to 375 degrees.
  2. Pat your short ribs dry to remove any extra moisture, then tie a bit of kitchen twine around each one to secure the meat to the bone.
  3. Season the meat on all sides with salt and pepper.
  4. In a Dutch oven or other heavy-bottomed pot, heat the oil over medium-high heat. Add the meat and sear on all sides until crusty and brown, about 3 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Remove from the pot and set aside.
  5. To the same pot, add the diced onion and saute until translucent. Add the tomato paste, and cook for about 2 minutes, or until caramelized. Add the Obe Ata Soup or Ata Din Din Sauce and mix well.
  6. Return the short ribs to the pot and add the white wine. Cook until the liquid has reduced by half, then add the chicken broth and season with salt. Bring to a boil.
  7. Add the fresh thyme and the bay leaf and transfer to the preheated oven. Braise for an hour and a half, or until the meat is tender.
  8. If you want to add a little more heat, pierce a Habanero pepper with the tip of your knife in three places, and drop into the pot right before transferring it to the oven.
  9. This stew is traditionally served with pounded yam, but feel free to serve it over rice or your grain of choice, or with a side of bread!
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