Charred Nyama Choma Ribs
Kenyan-style grilled beef ribs with a peppery, garlicky char. Marinated for 10 minutes, then seared hard in a cast-iron skillet until smoky and caramelized—dinner in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 52g
Ingredients
- 2.5 lbs beef short ribs (2–3 lbs, cut into individual bones)
- 4 cloves garlic, minced
- 1 tbsp black pepper (coarsely cracked)
- ½ tsp chili powder or cayenne
- 2 tbsp lime juice
- 3 tbsp olive oil
Instructions
- 1
Pat ribs dry with paper towels. Toss with garlic, cracked pepper, chili powder, lime juice, and olive oil in a bowl.
- 2
Let sit for 10 minutes while you heat a 12-inch cast-iron skillet over medium-high until it smokes lightly.
- 3
Working in two batches, sear ribs bone-side down without moving for 3 minutes until deeply browned and charred.
- 4
Flip and sear meat-side for 2–3 minutes until edges look glossy and caramelized. Transfer to a plate.
- 5
Repeat with second batch. Return all ribs to the skillet, toss to coat in pan juices, and cook 1 more minute.
- 6
Serve hot straight from the skillet with lime wedges on the side.
Tools you’ll need
- 12-inch cast-iron skillet
- paper towels
- mixing bowl
- knife and cutting board
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