Beef Shortribs Adobo

Preparation info
  • Serves


    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    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


    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 coc