Slow Cooked Adobo Beef Short Ribs
- Prep time 10Min
- Cook time 2Hr, 30Min
- Technique Roast, Pan Fry / Saute
- Meat Beef
- Cut Rib Eye
- Serves 10
Rich, fall-apart beef short ribs slowly braised with vegetables and finished in a bold, smoky adobo sauce—perfect for a gourmet barbecue experience.
Ingredients
Beef:
- 3 x 4-rib racks beef short ribs, halved across the bone
Other Ingredients:
- 35ml oil
- 30g garlic, chopped
- 100g carrot, diced
- 100g celery, diced
- 120g onion, diced
- 1.2kg tinned chopped tomatoes
- 220ml beef stock
Adobo Sauce:
- 10 dried ancho chillies, stemmed, halved, and deseeded
- 6 garlic cloves, peeled
- 25g whole black peppercorns
- 4g whole cloves
- 50g sesame seeds
- 6g ground ginger
- 6g ground cumin
- 20g dried oregano
- 100g soft brown sugar
- 170ml dark beer
- 70ml white wine vinegar
To Serve (Suggestions):
- Salt & vinegar potatoes Radicchio salad Truss tomatoes Roasted tenderstem broccoli Crusty baguette & whipped butter Lime wedges & fresh coriander leaves.
Method
- Adobo Sauce: In a bowl, cover the chillies with 500mls boiling water for 30 minutes to soften. Line a baking tray with baking paper. Place garlic, peppercorns, cloves and sesame seeds on a tray and roast for 8 minutes. Add ginger, cumin and oregano, roast for a further 5 minutes until the sesame seeds are lightly brown and spices are aromatic.
- Place spices, chillies and 80mls of chilli soaking liquid, brown sugar, beer and vinegar in a blender and blend until a smooth, thick sauce.
- Pre-heat oven to 150◦C-160◦C. Heat oil in frying pan, add garlic, carrot, celery and onion and cook for 3-5 minutes or until soft and golden. Remove to a gastronome. Add beef ribs, cook for 3-5 minutes each side to caramelise. Place on top of vegetables, meat side down and bones up. Pour in crushed tomatoes and stock. Cover tightly with a layer of baking paper, followed by a layer of foil. Cook, covered, for 4 hours. Remove ribs, cut into serving pieces.
- Meanwhile heat adobo sauce over medium high heat, reduce to thicken. Pour over ribs.
- Serve ribs with salt and vinegar potatoes, radicchio salad, chargrilled broccolini, baguette and butter, garnished with coriander and lime wedges.
