Filipino Beef Short Ribs Adobo

 

Ah, Filipino Beef Short Ribs Adobo! That’s a scrumptious twist on the traditional Filipino adobo, commonly made with pork or chicken, however red meat short ribs deliver it a rich, hearty taste. Here’s a complete recipe you could comply with:

Filipino Beef Short Ribs Adobo

Servings: 4 Prep: 15 min five hrs

Ingredients:

2 lbs (900 g) red meat short ribs

half of cup soy sauce

1/3 cup vinegar (preferably cane or white vinegar)

1 cup water or beef broth

1 medium onion, sliced

6 cloves garlic, overwhelmed

2–3 bay leaves

1 tsp complete black peppercorns

2 tbsp brown sugar (non-obligatory, balances acidity)

2 tbsp cooking oil

Salt and pepper to flavor

Optional: sliced green onions or fried garlic for garnish

Instructions:

1. Marinate the Beef:

In a bowl, combine red meat brief ribs, soy sauce, half of the garlic, and a little black pepper.

Marinate for at least 30 minutes (in a single day inside the refrigerator gives high-quality flavor).

2. Sear the Ribs:

Heat oil in a big pot or deep skillet over medium-excessive heat.

Brown the beef on all aspects (about 2–three minutes consistent with side). Remove and set apart.

3. Sauté Aromatics:

In the identical pot, sauté the last garlic and onions till aromatic and translucent.

4. Simmer the Adobo:

 Return the pork to the pot.

Add vinegar (don’t stir but), water/broth, bay leaves, complete peppercorns, and sugar if using.

Bring to a boil. Reduce heat to low, cover, and simmer for 1.5–2 hours, or until red meat is soft and nearly falling off the bone.

5. Adjust Seasoning:

Taste the sauce and upload salt, pepper, or extra soy sauce/vinegar if wished.

For a thicker sauce, take away the lid inside the final 15–20 mins of cooking to lessen the liquid.

6. Serve:

Serve warm with steamed rice. Garnish with green onions or fried garlic if favored.

✅ Tips for Extra Flavor:

You can upload some slices of ginger for a barely exclusive aroma.

Some humans like to finish adobo with a touch of coconut milk for richness.

Using bone-in short ribs actually enhances the taste because of the marrow.

If you want, I can also come up with a fancier model in which the sauce turns slightly caramelized and sticky—super eating place-style.

Do you want me to do that.