Filipino Beef Short Ribs Adobo

Description

Slow-braised beef short ribs in a classic vinegar-soy-garlic sauce with bay leaves and black peppercorns, creating fork-tender meat with deep tangy-savory notes. Drawing from Filipino regional specialties, this hearty stew improves with time and pairs perfectly with steamed rice for comforting lunches or dinners. Approximately 2 hours cook time using a Dutch oven or slow cooker method for effortless tenderness.

Cultural Background

Philippine adobo is considered the unofficial national dish of the Philippines with roots in pre-colonial indigenous cooking methods that used vinegar and salt to preserve food in the tropical climate. The Spanish colonizers in the 16th century named the technique after their word "adobar" meaning to marinate, though the method itself predates their arrival. It evolved with the addition of soy sauce from Chinese traders and remains a staple for its simplicity and ability to stretch limited resources into flavorful meals.

Recipe Info

PREP TIME: 20 minutes
COOK TIME: 2 hours 30 minutes
TOTAL TIME: 2 hours 50 minutes
SERVINGS: 4
DIFFICULTY: Medium

Ingredients

• 2.5 pounds bone-in beef short ribs, cut into 3-4 inch pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons neutral oil, such as canola
• 8 cloves garlic, smashed and peeled
• 1 medium yellow onion, thinly sliced
• 1/2 cup soy sauce
• 1/2 cup cane vinegar or white vinegar
• 1 cup water or beef broth
• 5 dried bay leaves
• 1 teaspoon whole black peppercorns
• 1 tablespoon brown sugar (optional, for balance)

Instructions

1. Pat the short ribs dry with paper towels and season all sides evenly with the kosher salt and ground black pepper; let them sit at room temperature for 15-20 minutes while you prepare other ingredients.
2. Heat the neutral oil in a large Dutch oven over medium-high heat until shimmering but not smoking, then sear the short ribs in batches for 4-6 minutes per side until deeply browned on all surfaces; transfer the seared ribs to a plate and set aside.
3. Reduce heat to medium, add the smashed garlic cloves and sliced onion to the same pot, and cook for 3-5 minutes until the garlic is golden and the onion is softened, stirring occasionally to prevent burning.
4. Pour in the soy sauce, vinegar, and water or broth, scraping the bottom of the pot to deglaze any browned bits; stir in the bay leaves, black peppercorns, and brown sugar if using.
5. Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid, then bring the mixture to a gentle simmer.
6. Cover the Dutch oven, reduce heat to low, and braise for 2 to 2.5 hours until the meat is fork-tender and pulling away from the bone, checking occasionally and skimming excess fat from the surface; alternatively, transfer to a 325°F oven for the same duration.
7. Once tender, remove the lid and simmer uncovered for an additional 10-15 minutes if desired to thicken the sauce slightly, then taste and adjust seasoning with more salt or vinegar as needed before serving hot with steamed rice.

Tips

- Sear the ribs well before braising to develop deep flavor through the Maillard reaction and prevent a bland final dish.
- Do not skip the resting time after cooking as the flavors meld and improve significantly if made a day ahead and reheated gently.
- Substitute chicken thighs or drumsticks for a lighter version using the same sauce and timing adjusted down to about 45-60 minutes of braising.

Nutrition

Calories: 620
Protein: 42g
Carbs: 12g
Fat: 44g

Tags

Meat dish, Dinner, Lunch, Beef, Chicken