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Slow Cooker Filipino Beef Short Ribs Adobo

Unforgettable Slow Cooker Filipino Beef Short Ribs Adobo

Experience tender, fall-off-the-bone Filipino Beef Short Ribs Adobo made effortlessly in your slow cooker.
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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: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 3 pounds Bone-in Short Ribs Substitute with well-marbled beef if short ribs aren't available.
For the Seasoning
  • 1 tablespoon Kosher Salt Essential for enhancing natural flavors.
  • 1 teaspoon Freshly Cracked Black Pepper Adds depth and flavor.
  • 1 medium Yellow Onion Creates an aromatic base.
  • ¼ cup Garlic Minced for maximum flavor.
For the Sauce
  • ⅓ cup Soy Sauce Use gluten-free tamari for gluten-free option.
  • 2½ teaspoons Brown Sugar Balances savory and tangy notes.
  • ¼ teaspoon Whole Black Peppercorns Freshly cracked provides optimal flavor.
  • 3 pieces Bay Leaves Adds earthy undertones.
  • ½ cup Vinegar Essential for acidity.
  • 1 cup Water Adjust for desired sauce thickness.

Equipment

  • Slow Cooker
  • Heavy-Bottomed Skillet

Method
 

Preparation
  1. Let 3 pounds of bone-in short ribs rest at room temperature for 30 minutes, then season generously with kosher salt and freshly cracked black pepper.
  2. In a heavy-bottomed skillet, heat 2 tablespoons of avocado oil over medium-high heat. Sear the short ribs for about 10-15 minutes until browned on all sides.
  3. In the same skillet, add 1 sliced medium yellow onion and ¼ cup of minced garlic. Sauté for about 4 minutes until fragrant.
  4. In a bowl, combine ⅓ cup of soy sauce, 2½ teaspoons of brown sugar, ¼ teaspoon of whole black peppercorns, and 3 bay leaves. Stir to blend.
  5. Pour in ½ cup of vinegar directly on top of the meat mixture in the slow cooker without stirring.
  6. Carefully pour in 1 cup of water, ensuring the ribs are covered.
  7. Cover the slow cooker and set it to low for 6-8 hours or high for 4-5 hours.
  8. Once cooked, skim excess oil and serve hot over Jasmine or garlic fried rice.

Notes

Optional: Sprinkle with freshly chopped cilantro for added flavor and color.