Filipino Beef Short Ribs Adobo


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.
Course Main Course
Cuisine Hispanic
Keyword Filipino Beef Short Ribs
Prep Time 10 minutes
Cook Time 3 hours 45 minutes
Total Time 3 hours 55 minutes
Servings 4 people


  • 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


  • 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.

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