Adobo Short Ribs

3 mins
Serves 1
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Directions

  1. 1Preheat your oven to 325°F (165°C).
  2. 2Preheat your oven to 325°F (165°C).
  3. 3Preheat your oven to 325°F (165°C).
  4. 4Pat the short ribs dry with paper towels, then season them generously with salt and black pepper.
  5. 5Pat the short ribs dry with paper towels, then season them generously with salt and black pepper.
  6. 6Pat the short ribs dry with paper towels, then season them generously with salt and black pepper.
  7. 7Sear the ribs on all sides until deeply browned, about 2-3 minutes per side. Transfer the ribs to a plate.
  8. 8Sear the ribs on all sides until deeply browned, about 2-3 minutes per side. Transfer the ribs to a plate.
  9. 9Sear the ribs on all sides until deeply browned, about 2-3 minutes per side. Transfer the ribs to a plate.
  10. 10In the same pot, reduce the heat to medium and sauté the onions until soft and golden, about 5 minutes.
  11. 11In the same pot, reduce the heat to medium and sauté the onions until soft and golden, about 5 minutes.
  12. 12In the same pot, reduce the heat to medium and sauté the onions until soft and golden, about 5 minutes.
  13. 13Add the garlic and cook for another minute. Stir in the tomato paste, letting it cook for 1-2 minutes to deepen its flavor.
  14. 14Add the garlic and cook for another minute. Stir in the tomato paste, letting it cook for 1-2 minutes to deepen its flavor.
  15. 15Add the garlic and cook for another minute. Stir in the tomato paste, letting it cook for 1-2 minutes to deepen its flavor.
  16. 16Deglaze the pot by adding the soy sauce and vinegar, scraping up the browned bits from the bottom.
  17. 17Deglaze the pot by adding the soy sauce and vinegar, scraping up the browned bits from the bottom.
  18. 18Deglaze the pot by adding the soy sauce and vinegar, scraping up the browned bits from the bottom.
  19. 19Add the beef broth, brown sugar, bay leaves, paprika, and chili flakes (if using). Stir well to combine.
  20. 20Add the beef broth, brown sugar, bay leaves, paprika, and chili flakes (if using). Stir well to combine.
  21. 21Add the beef broth, brown sugar, bay leaves, paprika, and chili flakes (if using). Stir well to combine.
  22. 22Return the short ribs to the pot, arranging them so they're mostly submerged in the liquid.
  23. 23Return the short ribs to the pot, arranging them so they're mostly submerged in the liquid.
  24. 24Return the short ribs to the pot, arranging them so they're mostly submerged in the liquid.
  25. 25Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5-3 hours, or until the ribs are fall-apart tender.
  26. 26Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5-3 hours, or until the ribs are fall-apart tender.
  27. 27Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5-3 hours, or until the ribs are fall-apart tender.
  28. 28Once done, skim off any excess fat from the surface of the sauce. Taste the sauce and adjust the seasoning with salt or a splash more vinegar if needed.
  29. 29Once done, skim off any excess fat from the surface of the sauce. Taste the sauce and adjust the seasoning with salt or a splash more vinegar if needed.
  30. 30Once done, skim off any excess fat from the surface of the sauce. Taste the sauce and adjust the seasoning with salt or a splash more vinegar if needed.
  31. 31Serve the ribs with steamed white rice or creamy mashed potatoes, spooning plenty of the savory adobo sauce over the top. Garnish with green onions and cilantro if desired.
  32. 32Serve the ribs with steamed white rice or creamy mashed potatoes, spooning plenty of the savory adobo sauce over the top. Garnish with green onions and cilantro if desired.
  33. 33Serve the ribs with steamed white rice or creamy mashed potatoes, spooning plenty of the savory adobo sauce over the top. Garnish with green onions and cilantro if desired.

Ingredients

  • 4 bone-in beef short ribs
  • 4 bone-in beef short ribs
  • 4 bone-in beef short ribs
  • 2 tsp kosher salt
  • 2 tsp kosher salt
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 2 tbsp neutral oil
  • 2 tbsp neutral oil
  • 2 tbsp neutral oil
  • 1 large onion, finely diced
  • 1 large onion, finely diced
  • 1 large onion, finely diced
  • 4 garlic cloves, minced
  • 4 garlic cloves, minced
  • 4 garlic cloves, minced
  • 0.25 cup soy sauce
  • 0.25 cup soy sauce
  • 0.25 cup soy sauce
  • 0.25 cup white wine vinegar
  • 0.25 cup white wine vinegar
  • 0.25 cup white wine vinegar
  • 1 cup beef broth
  • 1 cup beef broth
  • 1 cup beef broth
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp brown sugar
  • 2 tbsp brown sugar
  • 2 tbsp brown sugar
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp ground black pepper
  • 1 tsp ground black pepper
  • 1 tsp ground black pepper
  • 0.5 tsp chili flakes
  • 0.5 tsp chili flakes
  • 0.5 tsp chili flakes
  • 0 green onions
  • 0 green onions
  • 0 green onions
  • 0 fresh cilantro
  • 0 fresh cilantro
  • 0 fresh cilantro

Equipment

heavy, oven-safe pot or Dutch ovenpaper towels