Aromatic Berbere-Braised Beef Short Ribs with Saffron-Kissed Injera Crisps and Aromatic Gomen

Preheat your oven to 160°C (325°F). Pat the beef short ribs dry and season generously with salt and freshly ground black pepper.

In a large Dutch oven or oven-safe pot, melt 50g of Niter Kibbeh over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove the ribs and set aside.

Add another 50g of Niter Kibbeh to the pot. Add the finely chopped red onions and sauté over medium heat for 15-20 minutes, stirring occasionally, until they are deeply caramelized and jam-like. This step is crucial for flavor development.

Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant. Add the Berbere spice blend, fenugreek powder, and 1 teaspoon of ground cardamom, stirring constantly for 2-3 minutes to toast the spices.

Pour in the canned crushed tomatoes and cook for 5 minutes, scraping up any browned bits from the bottom of the pot. Gradually add the beef broth, bringing the mixture to a gentle simmer.

Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid. Bring back to a simmer, then cover the Dutch oven tightly and transfer it to the preheated oven.

Braise for 3.5 to 4 hours, or until the short ribs are exceptionally tender and nearly falling off the bone. Check occasionally and add a splash more broth if needed. Once cooked, remove the ribs from the sauce and skim any excess fat from the surface of the sauce. Season the sauce with salt to taste.

While the ribs are braising, prepare the Aromatic Gomen: In a large skillet, melt the remaining 50g of Niter Kibbeh over medium heat. Add the finely chopped red onion, garlic, and ginger. Sauté until softened, about 5-7 minutes. Add the minced green chilies if using.

Add the finely chopped collard greens to the skillet. Cook, stirring frequently, until the greens have wilted significantly and are tender, about 15-20 minutes. Season with salt to taste.

For the Saffron-Kissed Injera Crisps: In a small bowl, steep the saffron threads in 2 tablespoons of hot water for 10 minutes. Tear the injera flatbreads into irregular, bite-sized pieces.

In a separate bowl, melt 30g of Niter Kibbeh (or butter/olive oil). Add the saffron infusion, 1/2 teaspoon ground cardamom, and a pinch of salt. Toss the injera pieces with this mixture until evenly coated.

Spread the injera pieces in a single layer on a baking sheet. Bake in the preheated oven (alongside the short ribs, if space allows, or after) for 8-12 minutes, or until golden and crispy. Keep a close eye on them to prevent burning.

To serve, place a generous portion of the berbere-braised short ribs and their rich sauce on a plate. Serve alongside the Aromatic Gomen and a scattering of the Saffron-Kissed Injera Crisps. Best enjoyed immediately.