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  • Take Your Adobo a Notch Higher With This Beef Ribs Adobo Recipe

    Fall-off-the-bone beef ribs adobo made richer and creamier
    by Rachelle Santos for .
Take Your Adobo a Notch Higher With This Beef Ribs Adobo Recipe
  • Tired of the usual adobo? Here's one way to take the Pinoy signature dish a notch higher. Add coconut cream to tender, fall-off-the-bone beef ribs adobo to make it richer and creamier. And for a delicious contrast, serve atchara or ensaladang mangga on the side.

    Prep Time 20 minutes
    Cooking Time 2 hours 30 minutes
    Serves 4

    Here's what you'll need:

    1 1/2 tablespoons coconut or vegetable oil
    1 kilo beef short ribs, sliced into 2-inch pieces and trimmed of fat
    2 cups water
    1 head garlic, peeled and smashed
    1/3 cup soy sauce
    1/3 cup vinegar, (we used sukang paombong)
    1 tablespoon worcestershire sauce
    12 pieces black peppercorns
    3 pieces star anise, (optional)
    2 pieces bay leaves
    1 cup coconut cream
    salt, to taste
    cilantro (wansoy), for topping (optional)
    fried shallots, for topping (optional)
    steamed rice, to serve

    Make it!

    1 Heat oil in a wok or frying pan. Sear beef ribs in batches.

    2 Place all beef pieces back into the pan. Add remaining ingredients except coconut cream and salt.

    3 Bring to a boil then reduce heat to simmer. Cook, covered, for 11/2 to 2 hours or until beef is fork-tender. Remove excess fat that rises to the top.

    4 Add coconut cream and simmer for 20 minutes. Adjust seasoning, adding salt if necessary. Remove star anise and bay leaves.

    5 Top with cilantro and fried shallots or garlic, and serve hot with steamed rice.


    This story originally appeared on

    * Minor edits have been made by the editors.

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