Beef Short Ribs Adobo (NYTimes) by Barbara

Delicious!

This recipe has a well-deserved 5-star rating in the NYTimes recipe box.  It's Filipino. The meat is braised in a coconut broth with vinegar, soy sauce, garlic, bay leaf, and black peppercorn.     

---Barbara

Beef Short Ribs Adobo

(adapted NYTimes)

Serves 4 

3 T. peanut oil

2 -3 lbs. meat short ribs (bone-in)

salt

5-8 whole black peppercorns

1 cup chicken stock

1 cup cider vinegar

1 cup whole coconut milk

1/2 cup soy sauce

3 bay leaves

1 head of garlic, cloves separated, papers removed

jasmine rice, cooked separately, per package directions

A day before serving, pat the beef short ribs dry, and place on a plate in the fridge to air-dry overnight.

Preheat the oven to 275 degrees.

In a large oven-safe pan with a tight fitting lid, heat the oil to medium hot.

Season the meat well with salt and place in the hot oil and brown on all sides.

Remove meat to a plate.  

Drain fat carefully.

Add the rest of the ingredients to the pan, and bring to a boil.  

Add meat in one layer.

Cover and place in pre-heated oven.

Cook for 1 to 1.5 hours, then turn down the oven to 250 degrees.

If desired you can skim some of the fat off.

Cook another hour and remove from the oven.

Remove the meat to a plate.  It will be very tender.

Skim any excess fat.

Cook the jasmine rice separately, per package directions.  Cook in remaining coconut milk supplemented with water to reach required amount of liquid, if desired. Usually 1 cup rice to 1 1/2 liquid ratio.  Add 1-2 T nigella seeds to liquid if desired. 

Boil down the liquid for 30 minutes to reduce sauce.

Serve in a deep dish, with jasmine rice, with meat off the bone and some of the delicious reduced sauce.

B