The savory-meets-sweet sauce in this easy take on a classic Filipino recipe gets its bold flavor (and signature zing!) from Pacific Foods® Organic Chicken Bone Broth with Ginger, Turmeric, & Black Pepper. It's the perfect complement to tender, melt-in-your-mouth short ribs and garlicky toasted rice.
Ingredients
- 3 bone-in, thick-cut beef short rib (about 6), cut into 3-inch pieces, patted dry
- 1/2 teaspoon kosher salt
- 5 tablespoons canola oil, divided
- 1 medium yellow onion, thinly sliced (about 2 cups)
- 8 cloves garlic, smashed and peeled
- 1/2 cup reduced sodium soy sauce or Filipino soy sauce
- 1 tablespoon light brown sugar
- 3 dried or fresh bay leaf
- 2 teaspoons black peppercorns
- 1 carton (32-ounce) Pacific Foods® Organic Chicken Bone Broth With Ginger, Turmeric, and Black Pepper
- 1/2 cup cane vinegar or white wine vinegar
- 1 cup uncooked white jasmine rice, rinsed
- 6 medium garlic cloves, thinly sliced (about 3 tablespoons)
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Instructions
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Step 1
Preheat oven to 300°F with a rack in the lower third or bottom position. To prepare the adobo: sprinkle short ribs evenly with the salt. Heat 1 tablespoon of the oil in a large Dutch oven over medium-high until shimmering. Add short ribs, and cook until all sides are browned, 2 to 3 minutes per side. Transfer short ribs to a large plate.
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Step 2
Reduce heat to medium. Add onion and smashed garlic cloves; cook, stirring often, until onion is softened, about 4 minutes. Add soy sauce, brown sugar, bay leaves, peppercorns, 2 cups of the broth, and 1/3 cup of the vinegar. Return short ribs and their accumulated juices to Dutch oven; bring to a boil over high.
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Step 3
Cover, and bake in preheated oven, undisturbed, until beef is fork-tender, 2 1/2 to 3 hours. Remove and discard bay leaves.
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Step 4
While ribs cook, prepare the sinangag: combine rinsed rice and remaining 2 cups broth in a medium saucepan and bring to a boil over medium-high, stirring occasionally; reduce heat to medium-low to maintain a simmer, cover, and cook until all liquid has been absorbed, about 15 minutes. Remove from heat, keep covered, and let stand 5 minutes. Uncover and spread in an even layer on a large rimmed baking sheet to cool completely, about 1 hour. Cover and refrigerate until ready to use.
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Step 5
Heat remaining ¼ cup (4 tablespoons) oil and sliced garlic in a large skillet over medium-low until starting to sizzle. Cook, stirring occasionally, until lightly golden, about 5 minutes. Remove from heat and, with a slotted spoon, transfer crispy garlic to a paper towel-lined plate.
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Step 6
Once rice has cooled and adobo is ready to eat, transfer all but 2 tablespoons garlic oil to a small bowl and reserve for another use. Increase heat to medium-high and add cooled rice; cook, spreading in an even layer to cover bottom of skillet, until grains start to sizzle, 30 seconds to 1 minute. Stir, and repeat until rice is heated through and starting to crisp in spots, about 5 minutes total. Return half of the crispy garlic to skillet and toss to combine.
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Step 7
Transfer ribs and onion mixture to a plate using a slotted spoon and pour sauce through a fat separator (alternatively, let chill overnight and scrape fat from top); discard fat and pour sauce (about ⅔ cup) back into Dutch oven. Add remaining 2 teaspoons vinegar to sauce. Serve ladled over short ribs and rice. Garnish with reserved crispy garlic.
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Tips
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Unseasoned rice vinegar or distilled white wine vinegar can be swapped for the cane vinegar.
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