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Slow Cooker Filipino Beef Short Ribs Adobo

Savory Slow Cooker Filipino Beef Short Ribs Adobo Recipe

Discover the tender, flavorful magic of Slow Cooker Filipino Beef Short Ribs Adobo that transports you home.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Filipino
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 3 pounds Bone-in Short Ribs Choose well-marbled pieces for richer flavor.
  • 1 tablespoon Kosher Salt Enhances the natural flavors of the beef.
  • 1 teaspoon Freshly Cracked Black Pepper Adds depth to the richness of the meat.
For the Aromatics
  • 1 medium Yellow Onion Adds a subtly sweet aroma and flavor.
  • 0.25 cup Garlic, minced Infuses savory notes.
For the Sauce
  • 0.33 cup Soy Sauce Use Lauriats brand or gluten-free tamari.
  • 2.5 teaspoons Brown Sugar Balances flavors with sweetness.
  • 0.25 teaspoon Black Peppercorn Introduces a subtle kick.
  • 3 large Bay Leaves Enhances the sauce's depth.
  • 0.5 cup Vinegar Use Datu Puti brand.
  • 1 cup Water Necessary for simmering the sauce.

Equipment

  • Slow Cooker

Method
 

How to Make
  1. Remove the short ribs from the refrigerator 30 minutes before cooking. Generously season them with kosher salt and freshly cracked black pepper.
  2. In a pan over medium heat, sauté the medium yellow onion and minced garlic in a bit of avocado oil until the onions become translucent.
  3. Transfer the sautéed aromatics to your slow cooker.
  4. In a bowl, combine soy sauce, brown sugar, black peppercorns, and bay leaves. Stir and pour this over the short ribs in the slow cooker.
  5. Carefully pour the vinegar over the meat without stirring.
  6. Pour in the water to help maintain texture and sauce consistency.
  7. Set your slow cooker on low for 6-8 hours or high for 3-4 hours. The meat should be tender.
  8. Once cooked, skim excess oil off. Serve hot alongside Jasmine rice or garlic fried rice.

Notes

Optionally garnish with fresh cilantro or green onions for added freshness. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.