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Beef Sort Ribs Adobo

This Beef Short Ribs Adobo is a lip smacking, fall-off-the-bone, and tender juicy beef recipe! Some call it, twice cook adobo and others would call it “pangat”.


  • 1.3 kilograms beef short ribs
  • 1 head garlic/10 cloves, peeled & thinly sliced
  • 2 cups water
  • 1 cup cane vinegar
  • ½ cup soy sauce
  • 3 bay leaves (dahon ng laurel)
  • salt
  • canola oil
  • 1 tablespoon whole black peppercorns


Preparing the spices


Wash the beef ribs in running water to remove blood. Drain excess water and dry it up with paper towels. Sprinkle and rub beef with salt and set it aside.


In a large pot over medium to high heat. Add cooking oil and stir fry beef until ribs becomes brownish in color. Drain from oil and transfer into a platter.


Using the same pot, remove the excess oil from frying the ribs. Scrape the pot with excess meat and flavors from frying the beef. Add in back the beef, pour in the water, vinegar, soy sauce, garlic and bay leaves.


Cover the pot, bring it to a boil and let it cook over low heat for 2 hours or until the meat becomes very tender.Garnish with chopped spring onions (optional).

Serve hot with rice. Enjoy!

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