Suyadobo Beef Short Ribs with Jollof Rice Noodles Recipe
This suyadobo beef short ribs with Jollof rice noodles recipe brings together bold African spices with Asian-inspired braising techniques, creating a dish that’s perfect for elevated dinners or special occasions. Featured on DNA Dinners, this recipe combines fall-off-the-bone beef short ribs with rich, spiced tomato noodles for a deeply satisfying and flavorful meal.
The Inspiration
This dish is a true celebration of fusion cuisine, blending the smoky spice profile of West African suya with the savory depth of Filipino adobo-style braising. Jamila Doncher showcases how global culinary traditions can intersect to create something entirely new and exciting. The addition of Jollof-inspired rice noodles brings a creative twist, transforming a classic rice dish into a vibrant, modern accompaniment that perfectly complements the rich, tender beef.
Ingredients
Short Ribs
- 1/2 cup (120 millilitres) white vinegar
- 1/4 cup (60 millilitres) soy sauce
- 2 tablespoons (30 millilitres) white sugar
- 1 tablespoon (15 millilitres) vegetable oil
- 6 Beef short ribs, 3 inches long, 6 ounces (170 grams) each
- 6 cloves garlic, chopped
- 2 tablespoons (30 millilitres) flour
- 1 teaspoon (5 millilitres) black peppercorns, crushed
- 4 cups (950 millilitres) beef stock
- 1 bay leaf
Rice Noodles
- 1 package (454 grams) rice vermicelli noodles
- 1 tablespoon (15 millilitres) canola oil, halved
- 2 medium onions, chopped
- 2 cloves garlic, crushed
- 1 red bell pepper, chopped
- 1 Scotch bonnet pepper, deseeded, roughly chopped
- 1 cup (240 milliilitres) tomato puree
- 1 tablespoon (15 millilitres) chicken bouillon powder
- Salt
Spice Mix
- 1 tablespoon (15 millilitres) paprika
- 1 tablespoon (15 millilitres) cayenne
- 1 tablespoon (15 millilitres) ground chili powder
- 1 tablespoon (15 millilitres) garlic powder
- 1 tablespoon (15 millilitres) onion powder
- ½ teaspoon (2.5 millilitres) ground cloves
- ½ teaspoon (2.5 millilitres) ground allspice
- ½ teaspoon (2.5 millilitres) ground nutmeg
- 1 tablespoon (15 millilitres) chicken stock powder
Garnish
- Curly scallions
Method
To make the Short Ribs
- Preheat oven to 275F (135C)
- In a small bowl, mix white vinegar, soy sauce, and sugar. Set aside.
- In a hot skillet, heat vegetable oil over medium-high heat. Sear the short ribs on all sides and remove.
- Add garlic to the same hot skillet and cook until golden. Add flour and pepper, stir until a roux forms. Pour in soy sauce mixture and stir. Add beef stock and bay leaf and stir until fully combined.
- Add beef short ribs and bring to a simmer for 20 minutes. Cover and place in oven for 3 hours.
- Remove from oven, set aside ribs and reserve braising liquid.
- To make the Spice Mix: In a small bowl, mix together paprika, cayenne, chili powder, garlic powder, onion powder, ground clove, allspice, nutmeg, and chicken stock powder. Place spice mixture in a shaker.
- To make the Rice Noodles: Soak rice noodles in cold water for at least 2 hours.
- In a large skillet heat canola oil over medium heat. Add sweat onion, garlic, scotch bonnet pepper and red peppers. Cook until tender. Add tomato puree and chicken bouillon powder. Simmer for 5 minutes on low heat. Remove from heat. Add entire mixture to blender and blend until smooth.
- In a non-stick pan, add a drizzle of the remaining canola oil over medium heat. Remove rice noodles from water and place on paper towel until noodles are completely dry. Toss rice noodles in the non-stick pan for 1-2 minutes. Add the prepared sauce and toss until noodles have incorporated the sauce and heated through. Season with salt.
To serve
- Dust short ribs with the spice mixture, serve with braising liquid, Jollof rice noodles, and garnish with curly scallions
Serving Suggestions
This suyadobo beef short ribs dish is best served as a centerpiece for dinner parties or special occasions where bold flavors take the spotlight. Pair it with a crisp side salad or lightly roasted vegetables to balance the richness of the beef and noodles. A refreshing beverage such as a citrus spritzer or ginger drink complements the spice and acidity of the dish beautifully. For entertaining, serve family-style on a large platter, allowing guests to experience the fusion of textures and flavors in every bite.
Final Thoughts
This suyadobo beef short ribs with Jollof rice noodles recipe is a celebration of global culinary creativity, blending bold spices with comforting techniques. Jamila Doncher’s approach highlights how diverse flavors can come together harmoniously, creating a dish that feels both innovative and deeply satisfying. Whether you’re exploring fusion cuisine or hosting a memorable meal, this recipe delivers richness, complexity, and unforgettable taste.