Braised Beef Short Ribs Adobo Recipe

recipe from Divina Pe of Sense & Serendipity

Adobo is considered the national dish of the Philippines. While chicken and pork adobo is the most popular one, I find that adobo made with beef short ribs is even better.

Once you’ve added the vinegar, allow it to simmer without stirring at all (secret trick to Adobo!) Just be careful with the seasoning and the reduction of the sauce, as adobo can become too salty.

The recipe states removing the meat from the bone to be combined with the gnocchi, but you can leave them just the way it is and serve with pasta, steamed rice, buttered orzo or couscous. But the combination of gnocchi and the short ribs are sublime and they are worth giving them a try. You can make your own gnocchi, or buy ready-made gnocchi from the store which only take minutes to prepare.

Makes 8-10 servings

3 pounds beef short ribs (2 1/2 –inch piece, bone-in)
coarse sea salt
2 tbsp grapeseed oil
1 head garlic, separated and peeled
4 thin slices ginger, cut into julienne
1 lemongrass, pounded and tie into a knot (optional)
1 tablespoon whole black peppercorns
1 cup chicken stock
1 cup unsweetened coconut milk
1/2 cup cider, cane or coconut vinegar
1/2 cup light soy sauce
3 bay leaves
2 bird’s eye chili (optional)
1/4 cup chopped freshly parsley (for garnish)
200 grams (per person) cooked potato gnocchi, pasta or rice

To cook your short ribs, pat each rib with paper towels to remove the excess moisture. Heat a large stewing pot with lid or a dutch oven to medium high heat. While the pan heats up, lay the beef and season with salt on all sides.

When the pan is properly heated, add the oil. Then sear or brown the beef on all sides. Once browned, add the garlic, ginger, lemongrass, peppercorns, chicken stock, coconut milk, coconut vinegar, soy sauce, bay leaf and chilies. Bring to a boil then reduce the heat to simmer for about 1 -½ to 2 hours or until the meat is very tender. You can also cook this at a 350 degrees Fahrenheit (175 degrees Celsius) preheated oven for 2-3 hours or until the meat is very tender.

When the meat is already tender, remove from the heat. Since adobo is best served the next day, place the pot over an ice bath to cool quickly. Once cool, cover and transfer to the refrigerator overnight.

To reheat the dish the dish, remove first any hardened fat from the surface of the stew. Then, reheat the adobo in the oven at 350 F (175 C) until heated through.

To assemble the dish, bring a large pot of water to a boil and add salt. While the water is boiling, remove the beef adobo from the oven. With slotted spoon, transfer the beef onto a plate. Then, strain the sauce through a strainer into another pan. Cut or break the beef into smaller pieces with a knife or a fork. Add to the sauce. Bring the beef mixture to a lower simmer.

When the water is already boiling, lower the heat slightly. Gently add the gnocchi into the water, stirring to prevent them from sticking. It is advisable to cook them by batch so they have enough room to cook. When the gnocchi floats to the top, gently lift them out with a slotted spoon, allowing the excess water to drain. Transfer the cooked gnocchi into warm individual bowls. Then spoon the beef adobo on top. Garnish with fresh chopped parsley, if desired.