Beef Short Ribs Adobo with Spinach

Adobo is the backbone of Filipino home cooking, and this version wraps beef short ribs in that signature vinegar-soy-garlic braise until the meat practically melts off the bone. The sharp tang of the vinegar mellows as it simmers, leaving behind a rich, savory sauce with just enough acidity to cut through the beefy richness.

After braising, the ribs get a quick sear in hot oil. That step is everything. You go from tender to tender-and-crispy in about three minutes, building a golden crust that shatters when you bite through it.

Blanched spinach rounds out the plate, soaking up the reduced adobo sauce like a sponge.

Pro Tips

• Ask your butcher to cross-cut the ribs into 1-inch sections. This exposes more surface area for browning and speeds up braising.
• Degrease the braising liquid before reducing. Skim the fat off the top for a cleaner, more intense sauce.
• Use cane vinegar if you can find it. It’s the traditional Filipino choice, milder than white distilled vinegar.
• Don’t rush the sear. Let the oil get shimmering hot so the beef gets truly crispy without overcooking.

Variations

• Swap spinach for wilted bok choy or sauteed kangkong (water spinach) for a more traditional pairing.
• Add a tablespoon of coconut cream to the reduced sauce for a richer, slightly sweet finish.
• Toss in a couple of dried red chilies during braising for a spicy adobo kick.