Beef Short-Rib Adobo
Updated February 23, 2017
Craig Lee for The New York Times
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 pounds short ribs
½ teaspoon kosher salt
Black pepper
3 tablespoons oil
1 cup chicken stock
1 cup coconut milk
1 cup cider vinegar
½ cup soy sauce
1 head garlic, cloves separated and peeled
3 bay leaves
Nutritional analysis per serving (4 servings)
13 grams carbs; 260 milligrams cholesterol; 1606 calories; 63 grams monosaturated fat; 8 grams polyunsaturated fat; 65 grams saturated fat; 147 grams fat; 1 gram fiber; 2015 milligrams sodium; 55 grams protein; 1 gram sugar
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.
This dish was fantastic! I had 4 lbs of short ribs with the bones and cooked it for 3 hours. I added several table spoons of brown sugar and added only 1/2 cup of the cider vinegar. When I reduced the sauce I added a little corn starch, 2 tablespoons of butter and bit more brown sugar. I broiled the ribs, but it doesn’t take more than 5 minutes.
1. We dry brined the ribs. If you do that, then skip the rubbed in salt. 2 I used my immersion blender on the gravy to smooth in the garlic. So tasty. Served with kale, rice, cornbread.
I made the recipe using the ingredient amounts as written except used boneless short rib. I did not broil the meat or thicken the sauce because I prefer my accompanying rice to be lightly sauced.