📝 About This Recipe
Goden Tibs is the crown jewel of Ethiopian meat dishes, featuring succulent beef short ribs sautéed to a perfect char. This dish celebrates the marriage of 'Niter Kibbeh' (spiced clarified butter) and the heat of 'Berbere', creating a rich, smoky, and aromatic experience. Traditionally served on festive occasions, it offers a delightful contrast of crispy edges and tender, bone-in meat that is meant to be shared and savored.
🥗 Ingredients
The Meat
- 2 pounds Beef Short Ribs (cut into 2-inch pieces, bone-in)
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Aromatics and Base
- 2 large Red Onion (thinly sliced)
- 4 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (freshly grated)
- 2-3 pieces Jalapeño Peppers (deseeded and sliced into strips)
- 1 large Roma Tomato (seeded and diced)
Spices and Finishing
- 1-2 tablespoons Berbere Spice Blend (adjust based on heat preference)
- 1/2 teaspoon Mitmita (optional, for extra heat)
- 2 sprigs Fresh Rosemary (leaves removed and chopped)
- 2 tablespoons Tej or Dry White Wine (for deglazing)
👨🍳 Instructions
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1
Pat the beef short ribs dry with paper towels. Season them generously with salt and black pepper, and let them sit at room temperature for 15 minutes.
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2
Heat a large, heavy-bottomed skillet or a traditional clay pot over medium-high heat. Do not add fat yet; we want to sear the meat in its own juices first.
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3
Add the beef ribs to the hot pan in a single layer. Sear for 5-7 minutes, turning occasionally, until the meat is browned and the fat begins to render and crisp up.
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4
Once the meat is well-browned, add the sliced red onions to the pan. Cook for 5 minutes, stirring frequently, until the onions soften and begin to pick up the color from the meat.
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5
Add the Niter Kibbeh to the center of the pan. As it melts, stir in the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
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6
Sprinkle the Berbere spice over the meat and onions. Stir well to coat every piece of rib in the spice blend, allowing the spices to toast for about 1 minute.
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7
Add the diced tomatoes and the rosemary. The moisture from the tomatoes will help create a light 'saucy' coating on the ribs.
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8
Deglaze the pan with the Tej (honey wine) or dry white wine, scraping up the flavorful browned bits (fond) from the bottom of the skillet.
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9
Reduce the heat to medium. Cover the pan and let it simmer for 8-10 minutes. This ensures the meat near the bone is fully cooked and tender while retaining its juices.
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10
Remove the lid and toss in the jalapeño strips. Sauté for another 2-3 minutes until the peppers are bright green and slightly softened but still have a crunch.
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11
Perform a final taste test. Add more salt or a pinch of Mitmita if you desire a sharper spicy kick.
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12
Transfer the sizzling Goden Tibs to a serving platter, ensuring all the aromatic butter and juices from the pan are poured over the meat.
💡 Chef's Tips
Use high-quality bone-in ribs for the best flavor; the bone marrow adds richness to the sauté. If you cannot find Niter Kibbeh, you can use clarified butter (ghee) simmered with a pinch of fenugreek and cardamom. Avoid overcrowding the pan during the initial sear, as this will steam the meat instead of browning it. For a 'dry' (Derek) version, cook the meat longer until the edges are very crispy and omit the tomatoes. Always use fresh rosemary; the resinous aroma is essential for authentic Tibs flavor.
🍽️ Serving Suggestions
Serve immediately over a large piece of fresh, tangy Injera bread. Pair with a side of 'Ayib' (Ethiopian fresh cheese) to cool down the spice of the Berbere. Accompany with a simple Gomen (collard greens) or a fresh tomato and onion salad (Timatim Selata). Enjoy with a glass of cold Ethiopian beer or traditional honey wine (Tej). Provide extra Mitmita on the side for those who enjoy an intense level of heat.