Whether you’re craving delicious food, or a magnificent view, Sanaa is the place to be. Located at Disney’s Animal Kingdom Villas – Kidani Village, this beautiful dining location boasts a fantastic view of the savanna while guests indulge in some delightful dishes. Whether you go solely for the bread service, or for a full meal, you will leave planning your next visit to Sanaa!
On the menu at Sanaa, guests will find the Potjie Inspired section. This allows guests to pick from a selection of offerings that are served in smaller portions. This experience is great for foodies and adventurous eaters!
One of the options from this sampler is the Braised Beef. The beef is tender, juicy, spicy, sweet, savory, and delicious. Each piece melts right in your mouth, while the remaining sauce calls to be devoured next. Cook up this flavorful meal for your next party to wow your friends or family!
Beef Short Ribs
Short Rib Spice
- 1 tbsp ground black pepper
- ¾ tbs ground cumin
- 1 ¼ tbsp black mustard seeds ground
- t tbsp ground cinnamon
- 1 tsp red pepper flakes
- 3 whole cloves ground
Beef Short Ribs
- 5 lbs boneless beef short ribs cut into equal pieces
- 4 tbsp kosher salt
- 1 tsp freshly ground black pepper
- 3 tbsp canola oil
- 1 lb yellow onion
- ½ lb carrots
- ½ lb celery
- 2 garlic cloves whole
- 1 bay leaf
- ⅓ c ginger paste fresh giner may also be used
- 16 oz diced tomatoes in juice
- 2 tbsp short rib spice
- 1 c red wine
- 2 tbsp light brown sugar
- 2 tbsp tamarind paste
- ¼ c tomato paste
- 12 c water
For Short Ribs
Season ribs with kosher salt and pepper and bake in oven at 400ºF for about 30 minutes on a parchment paper lined baking pan.
In a sauté pan on the stove over medium heat, sauté onions, celery and carrots. Season with salt and pepper and sweat vegetables until well caramelized but not burnt, scraping the bottom very often with a rubber spatula. Add ginger paste and cook for another five minutes, again scraping the bottom. Add tomato paste and mix well, keep the caramelizing process going, but watch not to burn. Add diced tomatoes and the Short Rib Spice and mix well, cooking it into the veggie mixture.
Deglaze the pan using the red wine mixing and scraping the bottom of the pan and reducing the wine until forming a paste.
Dissolve the tamarind paste into 16oz of water and strain into the vegetable mixture, add brown sugar and mix well.
Add water and mix well to combine,
Place the seared short ribs into a metal pan with all their juices and the vegetable/liquid mixture.
Cover and braise at 250ºF. Check after 1 hour 30 min and then every 30 minutes until fork tender. Ribs should not be falling apart but tender when a fork is inserted into them.
Remove the meat from the pan and place a single layer of ribs on a sheet pan.
Strain cooking liquid through a colander and save all the veggies, using a ladle remove all the fat from liquid and discard, place all vegetable back into skillet and add the liquid back, using a stick blender, puree all the vegetables until a smooth consistency. Return ribs to pan and add sauce. Serve and Enjoy.