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Authentic Filipino Beef Short Ribs Adobo (Slow Braised)

Close-up of tender, dark, braised Filipino Beef Short Ribs Adobo pieces in a white bowl with rich sauce.
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A recipe for tender beef short ribs slow-braised in the classic Filipino Adobo sauce of soy sauce, vinegar, garlic, and spices.

Ingredients

Scale
  • 3 lbs beef short ribs, cut into 2-inch pieces
  • 1 cup soy sauce
  • 1 cup white vinegar
  • 1 whole head garlic, cloves peeled and smashed
  • 1 tablespoon whole black peppercorns
  • 4 dried bay leaves
  • 1 cup water
  • 2 tablespoons brown sugar
  • 1 tablespoon cooking oil

Instructions

  1. Pat the beef short ribs dry with paper towels.
  2. Heat the cooking oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the short ribs on all sides in batches, then set them aside.
  3. Return all the browned short ribs to the pot.
  4. Add the soy sauce, vinegar, smashed garlic, whole peppercorns, bay leaves, water, and brown sugar to the pot. Do not stir immediately.
  5. Bring the mixture to a boil over high heat without stirring for 5 minutes to allow the vinegar flavor to cook off slightly.
  6. Reduce the heat to low, cover the pot tightly, and simmer slowly for 2.5 to 3 hours, or until the beef is fork-tender. Stir gently halfway through the cooking time.
  7. Remove the lid for the last 30 minutes of cooking to allow the sauce to reduce and thicken slightly.
  8. Taste the sauce and adjust seasoning if needed. Remove the bay leaves before serving.

Notes

  • For faster cooking, use a pressure cooker. Cook on high pressure for 45 minutes, followed by a natural pressure release.
  • If you prefer a richer color, you can sear the ribs after braising for a few minutes without the sauce.
  • Serving this dish over steamed white rice absorbs the sauce well.

Nutrition

Find it online: https://sundayflavor.com/filipino-beef-short-ribs-adobo-recipe/