Adobo Recipes

Beef Short Ribs Adobo (Adobong Tadyang)


3 tbsp. canola oil
4 beef short ribs
1 1⁄2 tsp. freshly ground black pepper
Kosher salt, to taste
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 small red Thai chiles
Cooked white rice, for serving (optional)


  1. Heat oil in a 6-qt. saucepan over medium-high.
  2. Season ribs with salt and 12  pepper; working in batches, cook, turning as needed, until browned, about 15 minutes.
  3. Using a spoon, discard excess oil from pan.
  4. Stir in remaining pepper, the stock, coconut milk, vinegar, soy sauce, garlic, bay leaves, and chiles; bring to a boil.
  5. Reduce heat to medium-low; cook, covered and stirring occasionally, until meat is falling off the bone, 212–3 hours.
  6. Transfer ribs to a serving platter; keep warm.
  7. Simmer sauce over medium-high until thickened, 18–20 minutes; pour over ribs.
  8. Serve with rice, if you like.
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