Philippine Beef Short Ribs Adobo (Adobong Tadyang)
Adobo—a dish of vegetables, poultry, meat, or seafood stewed in vinegar and soy sauce with garlic and spices—is a Philippine classic. This version, is adapted from Amy Besa and Romy Dorotan’s cookbook Memories of Philippine Kitchens (Abrams, 2006), uses whole garlic cloves to perfume the tangy braise, then adds coconut milk for richness and a touch of sweetness.
- 3 tbsp. canola oil
- 4 beef short ribs
- 1 1⁄2 tsp. freshly ground black pepper
- Kosher salt, to taste
- 1 cup chicken stock
- 1 cup coconut milk
- 3⁄4 cup sherry vinegar
- 3⁄4 cup soy sauce
- 24 cloves garlic, peeled
- 3 bay leaves
- 3 small red Thai chiles
- Cooked white rice, for serving (optional)
- Heat oil in a 6-qt. saucepan over medium-high. Season ribs with salt and 1⁄2 tsp. pepper; working in batches, cook, turning as needed, until browned, about 15 minutes. Using a spoon, discard excess oil from pan. Stir in remaining pepper, the stock, coconut milk, vinegar, soy sauce, garlic, bay leaves, and chiles; bring to a boil. Reduce heat to medium-low; cook, covered and stirring occasionally, until meat is falling off the bone, 2 1⁄2–3 hours. Transfer ribs to a serving platter; keep warm. Simmer sauce over medium-high until thickened, 18–20 minutes; pour over ribs. Serve with rice, if you like.