Beef Short Ribs Adobo with Spinach
Yield
6 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef, short ribs
well trimmed |
|
| ¾ | cup |
vinegar
|
|
| 1 ½ | cups |
water
|
|
| 3 | tablespoons |
soy sauce, light
|
|
| 6 | cloves |
garlic
peeled and minced |
|
| 2 | each |
shallots
chopped |
*
|
| 1 | teaspoon |
black pepper
coarsely ground |
|
| ½ | teaspoon |
salt
|
|
| 2 | each |
bay leaves
|
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | bunch |
spinach
fresh, blanched |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef, short ribs
well trimmed |
|
| 177 | ml |
vinegar
|
|
| 355 | ml |
water
|
|
| 45 | ml |
soy sauce, light
|
|
| 6 | cloves |
garlic
peeled and minced |
|
| 2 | each |
shallots
chopped |
*
|
| 5 | ml |
black pepper
coarsely ground |
|
| 2.5 | ml |
salt
|
|
| 2 | each |
bay leaves
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | bunch |
spinach
fresh, blanched |
|
Directions
Have your butcher cross-cut the rib bones into 1-inch long sections.
Trim off and discard fat; cut meat into approximately 1-inch cubes leaving the bones attached.
Place beef into a saucepan with vinegar, water, soy sauce, garlic, shallots, black pepper, salt and bay leaves; bring to a boil.
Lower heat and simmer, covered, for 40 minutes.
Remove beef.
Degrease vinegar liquid; bring to a boil. Lower heat and reduce to ⅔ cup.
Heat oil in a skillet; brown beef until evenly seared.
Pour sauce over beef.
