Beef Shortribs Adobo

This thick, rich, dark brown, almost chocolaty sauce becomes even richer if you replace half the stock with coconut milk.


  • 3 tablespoons canola oil
  • 3 pounds beef short ribs, cut into 4 equal pieces
  • ½ teaspoon sea salt or (kosher) salt
  • teaspoons freshly ground black pepper
  • 2 cups chicken stock or 1 cup chicken stock plus 1 cup coconut milk
  • 1 cup sherry vinegar or apple cider vinegar
  • ½ cup soy sauce
  • 1 head garlic, cloves separated and peeled
  • 3 bay leaves
  • 3 whole birdseye chiles (optional)


  1. In a large saucepan over medium-high heat, warm the oil until very hot but not smoking. Season the ribs with the salt and ½ teaspoon pepper. Add the ribs to the pan, in batches if necessary, and brown well on all sides, about 3 minutes total.
  2. Transfer the ribs to a plate, pour off the oil, and return the ribs to the pan.
  3. Add the chicken stock (and coconut milk, if using), vinegar, soy sauce, garlic, bay leaves, remaining 1 teaspoon black pepper, and whole chiles, if using.
  4. Bring the mixture to a boil, then reduce the heat and simmer, partially covered, until the meat is tender and falling off the bone, about 1 hour and 20 minutes, skimming off excess fat as you cook.
  5. Transfer the ribs to a plate, increase the heat, and reduce the sauce until thickened, 10 to 15 minutes. Discard the bay leaves and chiles. Return the ribs to the sauce or arrange the ribs on a platter and pour the sauce on top.