Irresistibly Juicy Filipino Beef Short Rib Adobo Recipe
Enjoy the comforting flavor of Filipino Beef Short Rib Adobo with tender beef and savory spices.
Equipment
- slow cooker
- skillet
- Mixing bowl
Ingredients
For the Beef
- 4 pounds Bone-in Short Ribs Select well-marbled ribs for tenderness.
For the Seasoning
- 2 teaspoons Kosher Salt Adjust based on taste.
- 1 teaspoon Freshly Cracked Black Pepper Light seasoning recommended.
For the Aromatics
- 1 medium Yellow Onion Slice finely.
- 4 cloves Minced Garlic Increase amount to taste.
For the Sauce
- 1 cup Soy Sauce Consider gluten-free tamari.
- 1/2 cup Brown Sugar Pack tightly.
- 1 teaspoon Black Peppercorns Whole peppercorns recommended.
- 2 leaves Bay Leaves Remove before serving.
- 1/2 cup Vinegar Datu Puti brand works well.
- 1 cup Water Adjust to maintain sauce consistency.
Instructions
Preparation Steps
- Let short ribs sit at room temperature for about 30 minutes. Season with kosher salt and black pepper.
- Heat avocado oil in a skillet. Brown the short ribs on all sides for about 10-15 minutes.
- Lower heat and sauté onion and garlic in the skillet for around 4 minutes.
- Mix soy sauce, brown sugar, peppercorns, and bay leaves in a bowl, stirring until sugar dissolves.
- Place seared ribs in the slow cooker and pour sauce mixture over them. Add vinegar without stirring.
- Pour water to cover about two-thirds of the ribs.
- Cook on low for 6-8 hours or high for 3-4 hours until tender.
- Skim excess oil before serving. Pair with rice.
Notes
Garnish with chopped green onions or cilantro for a fresh touch. Allow leftovers to cool before storing in the fridge for up to 3 days or freeze for up to 3 months.