I visited family in Penticton, BC and their neighbour was a butcher. We went to his store, Tony’s Meats. He had an excellent selection of meat but I was immediately drawn to some wonderful short ribs. It is hard to get short ribs here in the mountains and I just had to have these.
I put them in a cooler bag and took them home. I fired up the Louisiana Grills pellet smoker and made Berbere Short Ribs. The dish can be done in a 210 F oven but it will not have the nice smoke taste.
I started by sprinkling a light dusting of Berbere Spice on the ribs. I would have liked to have used more of the spice but She Who Must Be Obeyed has a limit on how hot food is.
I cut the ribs into single ribs because I like the crust on smoked short ribs and cutting them gives more surface to develop crust.
I preheated the smoker to 210 F and put the ribs on.
I smoked them 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 smoked them under foil for 2 hours. I took the foil off and put the ribs back on the grill for another hour to get a nice crust.
I took the pan with the juices into the house and poured the liquid into a clear cup. I sucked the juices from below the fat with a turkey baster and put it in a small 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 the ribs with marinated sugar pea salad and buns.
First, let me thank Tony’s Meats. The quality of the beef was obvious. It had a great level of fat and a wonderful beef flavour. Working with quality ingredients really makes a difference and this was proven by this cook.
These aren’t fall apart like you get when you braise short ribs but they are tender and juicy. The meat had a deep beef taste and picked up the complexity of the Berbere spice. I loved it. However, the star of the show was the sauce. I could eat it from a bowl with a spoon. Rich, beefy, spicy and so good.
The Old Fat Guy
- 6 large meaty short ribs
- 8 ml (1 1/2 teaspoon) Berbere spice
- 1/2 medium onion cut in chunks
- 1 carrot cut in chunks
- 1 stalk celery cut in chunks
- 375 ml (1 1/2 cup) beef stock, divided
- 50 ml (1/4 cup) red wine
- 15 ml (1 tablespoon) hoisin sauce
- 2 ml (1/4 teaspoon) Berbere spice
- 15 ml (1 tablespoon) cornstarch
- 15 ml (1 tablespoon) cold water
- Cut the ribs into single ribs.
- Sprinkle the ribs with the 8 ml (1 1/2 teaspoon) Berbere spice.
- Preheat your smoker or oven to 210 F.
- Put the ribs in the smoker or on a rack over a tray in the oven.
- Cook for 3 hours.
- Put the onion, carrot, celery and 1/2 the beef stock in a roasting pan.
- Put the ribs in the roasting pan and cover with foil.
- Cook for 2 hours.
- Put the ribs back in the smoker or oven, uncovered for 1 hour to develop a crust.
- While the ribs are in the smoker, take the liquids from the roasting pan and defat the liquids.
- Add the remaining 1/2 of the beef stock, red wine, hoisin sauce, and Berbere spice.
- Bring the mixture to a boil.
- Mix the cornstarch and water into a slurry and stir into the sauce.
- Cook until the sauce is thickened and shiny.
- Serve the ribs with the sauce.