Roasted Short Ribs from Kenya
Savor the bold, smoky flavors of Kenyan cuisine with these tantalizing Roasted Short Ribs! This recipe combines tender, slow-roasted beef short ribs with a rich marinade of garlic, fresh ginger, soy sauce, lime juice, honey, and a medley of fragrant spices like paprika, cayenne, and turmeric. Expertly seared and oven-braised for hours, the ribs melt in your mouth with every bite, while a final caramelization step adds irresistible depth. Perfectly complemented by ugali, steamed vegetables, or fluffy rice, this dish is a celebration of Kenya's vibrant culinary traditions. Whether you're hosting a dinner party or treating yourself to a hearty meal, these ribs are guaranteed to impress. Keywords: Kenyan roasted short ribs, slow-roasted beef, Kenyan dinner recipe, flavorful short ribs, African-inspired cuisine.
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Recipe Information
Ingredients
- 4 pieces Beef short ribs
- 4 pieces Garlic cloves
- 2 tablespoons Fresh ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Fresh lime juice
- 1 tablespoon Honey
- 1 teaspoon Paprika
- 0.5 teaspoons Cayenne pepper
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro
- 1 cup Water
Instructions
Preheat the oven to 325°F (165°C).
Peel and mince the garlic and ginger. Combine them in a small bowl.
In a mixing bowl, create the marinade by combining minced garlic, ginger, soy sauce, lime juice, honey, paprika, cayenne pepper, turmeric, salt, black pepper, and vegetable oil. Whisk well to form a smooth paste.
Place the beef short ribs in a large dish or resealable plastic bag. Pour the marinade over the ribs, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
In a heavy, oven-safe skillet or roasting pan, heat 1 tablespoon of oil over medium-high heat. Sear each short rib for 2-3 minutes on each side until golden brown. Remove from heat.
Pour 1 cup of water into the skillet or roasting pan, scraping up any browned bits from the bottom to deglaze the pan.
Cover the pan tightly with aluminum foil and place it in the preheated oven. Roast for 2.5 to 3 hours, checking periodically to ensure the liquid doesn’t completely evaporate.
Remove the foil during the final 30 minutes to allow the ribs to caramelize on top.
Once cooked, the short ribs should be tender and falling off the bone. Garnish with freshly chopped cilantro and serve hot, pairing with ugali (Kenyan cornmeal staple), steamed vegetables, or rice.
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.2 g | 132% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 19.9 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 7617 mg | 331% | |
| Total Carbohydrate | 97.8 g | 36% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 72.0 g | ||
| Protein | 104.8 g | 210% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 203 mg | 16% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2056 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
