Beef Short-Rib Adobo
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds short ribs
- ½teaspoon kosher salt
- Black pepper
- 3tablespoons oil
- 1cup chicken stock
- 1cup coconut milk
- 1cup cider vinegar
- ½cup soy sauce
- 1head garlic, cloves separated and peeled
- 3bay leaves
Nutritional analysis per serving (4 servings)
1606 calories; 147 grams fat; 65 grams saturated fat; 0 grams trans fat; 63 grams monounsaturated fat; 8 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 55 grams protein; 2015 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 275 degrees. Season the ribs all over with salt and pepper. In a large Dutch oven over medium heat, pour in the oil. When it is warm but not smoking, add the ribs to the pan, in batches if necessary, and brown well on all sides, 4 to 6 minutes. Remove the ribs from the pan and pour out the oil.
- Step 2
Add the remaining ingredients and 1 teaspoon black pepper, stir well, and add the ribs back in one layer. Use two pans if necessary, distributing the liquid. Bring to a boil over high heat. Turn off heat, cover the pan and put it into the oven. Cook until the meat is tender and falling off the bone, about 1 .5 to 2 hours. The liquid should only simmer very gently. Skim off excess fat when you check on it.
- Step 3
Transfer ribs to a broiling pan. Put the braising liquid over high heat; boil for 10 to 15 minutes to thicken it. Meanwhile, put the ribs under the broiler until brown. (You can dispose of the bones if they become loosened.) Put ribs on a platter; pour sauce on them.
Private Notes
Comments
GUYS---please eat this with rice. Filipino main courses are generally not meant to be eaten unaccompanied. This is why you are all complaining about it being too salty or too sour. The sweetness of jasmine rice cuts the strong flavors of the braise. Editors, would be great if you could adjust the recipe description to include a serving suggestion. Eating adobo alone is ridiculous.
You can reduce the vinegar to half a cup and use palm vinegar (Datu Puti brand) instead of cider vinegar. But the most important thing to cooking adobo is to make sure the vinegar is 'cooked'. The closest thing I can think of that translates is cooking off the alcohol in wine. For this particular recipe, I would braise the meat in the vinegar, soy and coconut milk until the sauce has thickened, the meat is tender and the fat has rendered. No need to broil. This is a one-pot dish.
Have you even eaten Filipino Adobo?? It's supposed to be a sour dish.
Made exactly as recipe said and it was AMAZING. One of my top favorite NYT recipes now. Let the vinegar cook out and enjoy the little tangy aftertaste. Very easy recipe to whip up too!!!!
Why not use coconut oil and coconut vinegar, as many of my favorite Filipino adobo recipes do? And, as others mention, you’re going to want a bowl of rice with this.
Wonderful fish. Made this with a half cup of vinegar instead of the full cup, and to make up for it, added 1/4c of aminos and 1/4 of water, then followed the rest of the recipe. Delicious, wonderful flavor. I found that mine took 3.5 hours to get really tender but that could be due to my oven. Kids loved it too. The flavor after one hour is very different than the flavor after 3, so don’t be put off if you taste it part of the way through and it’s still really vinegary.
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