Filipino Beef Short Ribs Adobo
A wonderful recipe from Marvin Gapultos' The Adobe Road Cookbook (Tuttle, 2013). You haven't had beef short ribs like this….ever!Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings you desire.
Servings 4 people
Ingredients
- 3 tablespoons canola oil
- 4 beef short ribs
- Kosher salt to taste
- 1 1/2 teaspoons freshly ground black pepper
- 1 cup chicken stock
- 1 cup coconut milk
- 3/4 cup sherry vinegar
- 3/4 cup soy sauce
- 24 cloves garlic, peeled
- 3 bay leaves
- 3 red Thai chiles, small
- cooked white rice. for serving optional
Instructions
- Heat oil in a 6-qt. saucepan over medium-high heat. Season ribs with salt and 1/2 tsp. pepper; working in batches, cook, turning as needed, until browned, about 15 minutes.
- Using a spoon, discard excess oil from pan. Stir in remaining pepper, the stock, coconut milk, vinegar, soy sauce, garlic, bay leaves and chiles; bring to a boil. Reduce heat to medium-low; cook, covered and stirring occasionally, until meat is falling off the bone, 2 1/2 – 3 hours.
- Transfer ribs to a serving platter; keep warm. Simmer sauce over medium-high until thickened, 18-20 minutes; pour over ribs. Serve with rice if you wish.
