Irresistibly Juicy Filipino Beef Short Ribs: A Must-Try Delight
These Filipino Beef Short Ribs are a savory adventure with tender, caramelized flavors that are hard to resist.
Equipment
- Dutch oven
- Large skillet
- Mixing bowl
- Baking sheet
Ingredients
For the Ribs
- 3 lbs Bone-in Beef Short Ribs Opt for well-marbled cuts
- 1 small Sliced Onion Adds aromatic depth
- 2-3 pieces Green Onions Cut into 2-inch pieces for garnish
For the Marinade
- 0.5 cup Soy Sauce Use tamari for gluten-free version
- 0.25 cup Hoisin Sauce Essential for authentic flavor
- 0.25 cup Mirin Contributes sweetness and acidity
- 0.25 cup Brown Sugar Coconut sugar or maple syrup can be alternatives
- 4 cloves Garlic Minced
- 1 tbsp Fresh Ginger Grated
- 0.5-1 tsp Chili Flakes or Sriracha Optional for heat
Optional Thickener
- 1 tsp Cornstarch Mixed with 1 tbsp of water to thicken the glaze
Instructions
How to Make Filipino Beef Short Ribs
- Prep the Ribs: Trim any excess fat from the beef short ribs, pat dry with a paper towel, and season generously with salt and pepper.
- Sear the Ribs: Heat a large skillet over medium-high heat, add oil, and sear the ribs for about 5-7 minutes until golden-brown.
- Prepare the Marinade: In a bowl, whisk together soy sauce, hoisin sauce, mirin, brown sugar, minced garlic, grated ginger, and optional chili flakes.
- Roast the Ribs: Place seared ribs in a Dutch oven, pour marinade over them, scatter sliced onion, cover, and roast at 275-300°F (135-150°C) for 3-4 hours.
- Reduce the Glaze: Remove ribs, pour braising liquid into a skillet and simmer over medium heat for 10-15 minutes or until thickened.
- Broil for Caramelization: Set oven to broil, place ribs on a baking sheet, and broil for 2-3 minutes until caramelized.
- Serve and Garnish: Let ribs rest, plate over jasmine rice or noodles, drizzle glaze on top, and garnish with green onions.
Notes
Allow marination for optimal flavor, serve with pickled vegetables for contrast, and enjoy the rich flavors of the ribs.