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Savory Filipino Beef Adobo Recipe

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★★★★★

4.9 from 132 reviews

Savory Filipino Beef Adobo is a classic braised dish featuring tender short ribs simmered in a rich, tangy, and umami-packed sauce made with soy sauce, vinegar, garlic, and aromatic spices. Slow-cooked to perfection in the oven, this comforting meal delivers deep flavors with a perfect balance of savory, sweet, and acidic notes, ideal for serving over fragrant Jasmine rice.

Ingredients

Scale

Meat

  • 3 pounds Short Ribs (bone-in)

Seasonings

  • Kosher Salt, to taste
  • Freshly Cracked Black Pepper, to taste
  • ¼ teaspoon Black Peppercorn
  • 3 large Bay Leaves

Oils & Sauces

  • 2 tablespoons Avocado Oil
  • ⅓ cup Soy Sauce (Lauriats brand)
  • ½ cup Vinegar (Datu Puti brand)

Aromatics & Sweetener

  • 1 medium Yellow Onion (halved and sliced)
  • ¼ cup Garlic (minced)
  • 2½ teaspoons Brown Sugar (packed)

Liquids

  • 1 cup Water

Instructions

  1. Prepare the Ribs: Remove the short ribs from the fridge about 30 minutes before cooking to let them reach room temperature. Season them generously with kosher salt and freshly cracked black pepper to enhance their natural flavors.
  2. Preheat Oven: Set your oven to 300°F (150°C) to allow for slow, even cooking of the ribs during braising.
  3. Brown the Ribs: Heat avocado oil in a braiser or heavy-bottomed oven-safe pot over medium-high heat. Brown the short ribs on all sides for 10 to 15 minutes until they develop a deep, caramelized crust, which adds flavor complexity to the dish.
  4. Sauté Aromatics: Using the same pot, add the halved and sliced yellow onion and sauté until it becomes translucent and soft. Add the minced garlic and cook for an additional minute, releasing a rich, aromatic base for the sauce.
  5. Combine Sauces and Spices: In a small bowl, mix the soy sauce, black peppercorns, and brown sugar until the sugar dissolves completely. Pour this mixture into the pot, stirring to combine with the onions and garlic.
  6. Add Vinegar and Simmer: Pour vinegar directly into the pot without stirring initially, then bring the liquid to a gentle boil. After one minute, stir lightly to blend the flavors while preserving the vinegar’s brightness.
  7. Return Ribs and Add Water: Place the browned ribs back into the pot along with any accumulated juices. Add the bay leaves and pour in the water. Bring everything briefly to a boil on the stovetop.
  8. Braise in Oven: Cover the pot tightly with a lid and transfer it to the preheated oven. Let the ribs braise slowly for 2 to 2½ hours until the meat is fork-tender and infused with the bold adobo flavor.
  9. Finish and Serve: After cooking, skim off any excess oil from the surface of the sauce. Remove and discard the bones and bay leaves. Serve the savory beef adobo hot over steamed Jasmine rice for an authentic Filipino dining experience.

Notes

  • Bringing the meat to room temperature before cooking helps it cook evenly.
  • Do not stir immediately after adding vinegar to preserve its tangy flavor and prevent a raw vinegar taste.
  • Using avocado oil ensures high-heat browning without burning, plus adds a heart-healthy fat.
  • Skimming excess oil helps to keep the dish from being too greasy and balances the rich flavors.
  • Serve with steamed Jasmine rice to complement the strong, savory sauce.

Keywords: Filipino Beef Adobo, Braised Short Ribs, Slow Cooked Adobo, Savory Adobo, Filipino Cuisine, Beef Short Ribs Recipe

Find it online: https://thedishspot.com/savory-filipino-beef-adobo-recipe/