Here is my version of adobo, a classic dish from the Philippines that features meat & veggies braised in a savory sauce. The vinegar gives the dish a pleasant tanginess that is complemented by the sweet coconut milk. The tender ribs fall off the bone. Smart Recipes, Asian Recipes, Beef Recipes, Recipes Beef Asian Filipino-Style Adobo Short Ribs Filipino-Style Adobo Short Ribs Recipe | CHEFBear.net PT3H50M Serves 1 4 Pounds Beef Short Ribs 1 Teaspoon Salt 1 1/2 Teaspoon Freshly Ground Black Pepper 3 Tablespoons Vegetable Oil 1 Cup Chicken Stock 1 Cup Coconut Milk 3/4 Cup Sherry Vinegar 3/4 Cup Soy Sauce 24 Cloves Garlic 3 N/A Bay Leaves 2 Large Serrano Chilies Season the ribs with salt & 1/2 teaspoon pepper. Heat a 6-quart Dutch oven over medium-high heat, and heat the oil and sear the short ribs for about 8 minutes per side. Discard any excess oil. Stir in the remaining black pepper, chicken stock, coconut milk, vinegar, soy sauce, garlic, bay leaves & chilies. Bring to a boil and reduce to a simmer, and cook covered for about 2 1/2 - 3 hours, or until the ribs are fork tender. Set the ribs aside and tent with alinimum foil. Increase the heat to medium-high and reduce the sauce for about 20 minutes. Discard the bay leaves. Serve the ribs with a steamed white rice, and a drizzle of the reduced sauce.

Filipino-Style Adobo Short Ribs

Filipino-Style Adobo Short Ribs Recipe


Here is my version of adobo, a classic dish from the Philippines that features meat & veggies braised in a savory sauce. The vinegar gives the dish a pleasant tanginess that is complemented by the sweet coconut milk. The tender ribs fall off the bone.

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Recipe Information

Flavor Profile

Asian

Protein

Beef

Category

Main Dishes

Serves

1

Total Time

3 Hours 50 Minutes

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Ingredients

      • 4 Pounds Beef Short Ribs
      • 1 Teaspoon Salt
      • 1 1/2 Teaspoon Freshly Ground Black Pepper
      • 3 Tablespoons Vegetable Oil
      • 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
      • 2 Large Serrano Chilies (Seeded & Minced)

Directions

  1. Season the ribs with salt & 1/2 teaspoon pepper. Heat a 6-quart Dutch oven over medium-high heat, and heat the oil and sear the short ribs for about 8 minutes per side. Discard any excess oil.
  2. Stir in the remaining black pepper, chicken stock, coconut milk, vinegar, soy sauce, garlic, bay leaves & chilies. Bring to a boil and reduce to a simmer, and cook covered for about 2 1/2 - 3 hours, or until the ribs are fork tender. Set the ribs aside and tent with alinimum foil.
  3. Increase the heat to medium-high and reduce the sauce for about 20 minutes. Discard the bay leaves.
  4. Serve the ribs with a steamed white rice, and a drizzle of the reduced sauce.



Nutrition & Cost Facts

Calories

3443 kcal

Carbs

51 g

Fat

228 g

Protein

286 g

Cost Per Serving

$28.65

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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