Go Back
Print Recipe

Adobo Beef Short Ribs with Apples

Adobo Beef Short Ribs with Apples is the basic adobo recipe of garlic, vinegar and soy sauce but made special with the addition of apple slices. Cook this dish ahead of time and find out how much more splendid the adobo tastes a day or two after. Whenever I cook this adobo dish, not a shred is left on the serving platter. This recipe was adapted from the “Memories of Philippine Kitchens” cookbook by Amy Besa and Romy Dorotan. Serves 4 to 6.

Ingredients

  • 4 to 5 pounds cut in chunks, about 2-3 inches beef short ribs, with bone
  • 2 teaspoons sea salt
  • 2 teaspoons black peppercorns
  • 1 cup cider vinegar
  • 1 Tablespoon soy sauce
  • 6 to 8 cloves peeled garlic
  • 2 large pieces bay leaves
  • 1 cup beef soup stock or broth
  • 1 large peeled, seeded, sliced apple
  • for serving boiled rice

Instructions

  • In a mortar and pestle, pound the salt, garlic cloves and pepper corns till coarsely ground. Place this dry rub on the beef short ribs, spread it all over.
  • In a small bowl, combine the vinegar and soy sauce. Pour this mixture over the beef short ribs. Place marinated beef short ribs in a ziploc plastic bag and refrigerate for an hour or overnight.
  • In a large stockpot, over medium high heat, place the beef short ribs with the liquid and ingredients used for the marinade. Add the soup stock or broth and bay leaves. Bring to a full boil then lower the heat to a simmer. Cook for 1 hour or till meat falls off the bone.
  • Add the sliced apple at the last 30 minutes of cooking.
  • When the beef short ribs are cooked, remove from the stockpot. Cook the remaining liquid till it reduces to a thick sauce for about 6 to 10 minutes over medium heat. Arrange the beef short ribs on a serving platter. Pour the thick adobo sauce over it. Discard the bay leaves. Serve with boiled white rice.
  • Cook's comments: I used a Fuji apple variety for this adobo. Feel free to use any apple variety you prefer. When I cooked this adobo in a slow cooker or crock pot, I set it on HIGH for 5 to 6 hours.
  • Recipe notes: the original recipe in the cookbook used 1 to 2 large jalapeno chiles mixed into the stew when simmering. This is an optional ingredient.
  • Hello, Friends! All the images and content here are COPYRIGHT PROTECTED. This means BY LAW you are NOT allowed to use my photos or content on your website  without my permission. If you want to republish this recipe, please re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you.