Nyama choma is Kenya's most-loved way to eat beef, and the difference between good and great almost always comes down to two things: the cut, and patience over the coals. This is the method we recommend to customers picking up our beef ribs and short ribs — simple ingredients, done properly.
Ingredients
- 1.5 kg beef ribs or short ribs, cut into large pieces
- 4 cloves garlic, crushed
- 1 thumb-sized piece ginger, grated
- 2 tbsp vegetable oil
- 1 tsp salt (plus more to taste)
- 1 tsp black pepper, coarsely ground
- 1 lemon, juiced
- Charcoal, for grilling
Method
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1
Bring the meat to room temperature
Take the beef out of the fridge at least 30 minutes before cooking. Cold meat straight onto hot coals cooks unevenly.
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2
Make the marinade
Mix the garlic, ginger, oil, salt, pepper, and lemon juice into a rough paste. Rub it into the meat on all sides and let it sit for at least 20 minutes — longer if you have time.
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3
Get the coals ready
Light your charcoal and wait until it's covered in white ash with no visible flame — this is the even, steady heat you want, not a roaring fire.
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4
Grill low and slow
Place the meat over the coals, not directly on the hottest spot. Turn every 5-7 minutes so it cooks evenly without charring. Larger pieces of rib take 30-40 minutes total.
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5
Check for doneness
The meat is ready when it's deeply browned outside and the juices run clear when pierced. Let it rest for 5 minutes before cutting into it.
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6
Serve
Chop into smaller pieces and serve with kachumbari, ugali, or just on its own with a cold drink.
