Name: Savory Filipino Beef Adobo Recipe
Prep time: 40 min
Cook time: 2 h 30 min
Total time: 3 h 10 min
Cuisine: Filipino
Ingredients: 3 pounds Short Ribs (bone-in); Kosher Salt, to taste; Freshly Cracked Black Pepper, to taste; ¼ teaspoon Black Peppercorn; 3 large Bay Leaves; 2 tablespoons Avocado Oil; ⅓ cup Soy Sauce (Lauriats brand); ½ cup Vinegar (Datu Puti brand); 1 medium Yellow Onion (halved and sliced); ¼ cup Garlic (minced); 2½ teaspoons Brown Sugar (packed); 1 cup Water

Jump to Recipe

Introduction

Savor the rich, tender flavors of Filipino Beef Adobo, a classic dish featuring slow-braised short ribs infused with a perfect balance of savory, tangy, and slightly sweet notes. This recipe brings out the true essence of traditional adobo that’s perfect for a comforting family meal.

The image shows a shallow white bowl containing two main parts: a bed of white rice on the right side with soft, fluffy grains, and a thick stew on the left side. The stew has large dark brown chunks of beef covered in a rich, glossy, dark sauce with visible pieces of cooked translucent onions. The beef pieces are garnished with small bits of fresh green herbs on top. The dish sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds short ribs (bone-in)
Kosher salt
Freshly cracked black pepper
2 tablespoons avocado oil
1 medium yellow onion (halved and sliced)
¼ cup garlic (minced)
⅓ cup soy sauce (Lauriats brand recommended)
2½ teaspoons brown sugar (packed)
¼ teaspoon black peppercorns
3 large bay leaves
½ cup vinegar (Datu Puti brand recommended)
1 cup water

Instructions

Step 1: Remove the short ribs from the fridge 30 minutes before cooking. Season them with kosher salt and freshly cracked black pepper, then let them come to room temperature.
Step 2: Preheat your oven to 300°F (150°C) to prepare for slow cooking.
Step 3: Heat the avocado oil in a braiser or heavy pot over medium-high heat. Brown the short ribs on all sides for 10 to 15 minutes until nicely seared.
Step 4: In the same pot, sauté the sliced yellow onion until translucent, about 3–4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Step 5: In a separate bowl, mix the soy sauce, black peppercorns, and brown sugar until the sugar is mostly dissolved, then pour this mixture into the pot.
Step 6: Add the vinegar to the pot without stirring. Bring the mixture to a gentle boil and then stir lightly after about one minute.
Step 7: Return the browned short ribs to the pot, add the bay leaves and water. Bring everything back to a boil, cover the pot tightly, and transfer it to the preheated oven.
Step 8: Cook in the oven for 2 to 2½ hours until the beef is tender and infused with the flavors.
Step 9: Once done, skim off any excess oil on the surface. Remove and discard the bones and bay leaves. Serve the beef hot over steamed Jasmine rice.

Tips & Variations

For a richer flavor, marinate the short ribs in the soy sauce and garlic mixture for a few hours or overnight before cooking.
Feel free to add hard-boiled eggs during the last 30 minutes of cooking for a traditional touch.
Substitute avocado oil with coconut oil for a subtle tropical aroma.
If you prefer a thicker sauce, reduce it uncovered on the stovetop after slow cooking.

Storage

Store leftover beef adobo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to retain moisture and flavor. The dish often tastes even better the next day as the flavors meld.

How to Serve

A shallow white bowl holds a serving of white rice that forms the bottom layer, with individual fluffy grains clearly visible. On top is a dark brown stew with large, tender chunks of meat coated in glossy, thick sauce, creating the second layer. Pieces of caramelized onion are mixed in, adding a slightly translucent amber color and soft texture. Small bits of green garnish are scattered over the meat, giving a fresh, contrasting touch. The image background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, you can use brisket or chuck roast as alternatives, but keep in mind that cooking times may vary to achieve tenderness.

Is vinegar necessary in adobo?

Vinegar is essential for the signature tangy flavor and helps tenderize the meat, so it’s highly recommended not to omit it.