Craving Filipino food? This Slow Cooker Filipino Short Ribs Adobo recipe is the answer! It boasts all the classic flavors of adobo, deeply infused into tender, slow-cooked beef short ribs. This hearty and flavorful dish is perfect for a satisfying family meal.
Growing up in a Filipino household meant adobo was a staple. We usually enjoyed it with pork or chicken.
Now, cooking for my own family, I love sharing the flavors of my childhood in exciting new ways. While I often make Instant Pot Chicken Adobo, I’ve also discovered how adobo flavors intensify beautifully in richer meats like beef.
These Slow Cooker Filipino Short Ribs Adobo offer a delicious twist on traditional Filipino adobo. It’s a rich, comforting, and truly satisfying dish to come home to after a busy day.
What is Filipino Adobo?
Adobo holds a special place as the unofficial national dish of the Philippines. The term “adobo” originates from the Spanish word “adobar,” signifying marinade, sauce, or seasoning.
Every region in the Philippines puts its own unique spin on adobo. You’ll find adobo recipes that vary from family to family, even within the same region.
However, the foundation of adobo relies on essential pantry ingredients, typically including:
- Cane vinegar or white vinegar
- Garlic
- Soy sauce
- Bay leaves
- Peppercorns
My Instant Pot Chicken Adobo recipe is closer to a classic Filipino adobo preparation.
Exploring the Different Kinds of Adobo
Adobong Puti represents the classic Filipino adobo, but without the addition of soy sauce. It’s believed this is how Filipinos prepared adobo before soy sauce was introduced by Chinese traders.
In Southern Luzon, you’ll find Adobo sa Buko, a variation made with generous amounts of coconut milk.
The residents of Cavite create Adobo sa Dilaw, distinguished by the inclusion of turmeric.
Adobo sa Gata is a specialty of the Bicol region, featuring coconut milk and chili peppers.
Also popular in Southern Luzon and the Visayas is Adobong Ilongo, made with *achuete*, or annatto oil.
For a completely different take, consider Adobong Hipon, a seafood stew combining adobo sauce with coconut milk.
Numerous other variations exist, but they all share one common trait: each is delicious in its own unique way!
Key Ingredients for Making Short Ribs Adobo
Beef Short Ribs: Thick, bone-in beef short ribs are ideal for this recipe. If you can’t find thick short ribs, consider using thick bone-in chuck steaks or trimming a chuck roast into smaller, manageable cuts.
Kosher Salt and Ground Black Pepper: These are essential for seasoning the short ribs before searing. Generously season to enhance the beef’s natural flavor.
Olive Oil: Olive oil is necessary for searing the short ribs, creating a beautiful crust and adding depth of flavor.
Chicken Broth: Use homemade chicken broth for the best flavor, or a good quality store-bought chicken broth. For an even richer, meatier flavor, you can substitute with beef broth.
Cane Vinegar: Cane vinegar is a popular choice in the Philippines and plays a key role in Filipino cooking. The Datu Puti brand cane vinegar is widely available, including online. If you can’t find cane vinegar, rice wine vinegar or apple cider vinegar can be used as substitutes. Keep in mind this will slightly alter the final taste, but the dish will still be delicious!
Soy Sauce: Use your favorite soy sauce or consider coconut aminos as a gluten-free alternative.
Garlic: Don’t be shy with the garlic! The recipe calls for 5 cloves, but you can adjust this based on the size of your garlic cloves. Aim for between 4 and 6 cloves to impart the perfect garlicky flavor.
Whole Black Peppercorns: Black peppercorns are a traditional ingredient in authentic Filipino adobo recipes, contributing a deep, peppery bite to the short ribs. They add a subtle warmth and complexity to the dish.
Bay Leaves: You’ll need three (3) bay leaves, which infuse a lovely herbaceous aroma into the dish as it slow cooks. Remember to remove the bay leaves before serving.
Step-by-Step Slow Cooking Instructions
Exact measurements of ingredients and complete instructions are provided in the printable recipe card at the end of this post. The following tips will guide you through the cooking process.
Begin by patting the short ribs dry with a paper towel. This helps ensure a good sear.
Season the short ribs generously on all sides with salt and pepper. Use more than the recipe calls for if necessary, ensuring all the ribs are adequately covered.
Heat olive oil in a large skillet over medium-high heat.
Add the seasoned short ribs to the hot skillet and sear on all sides until nicely browned.
Avoid overcrowding the pan by leaving an inch or two of space between the ribs. You may need to sear the ribs in batches, depending on their size.
Transfer the seared ribs to your slow cooker.
Pour in the chicken broth, cane vinegar, and soy sauce, ensuring the ribs are partially submerged.
Add the minced garlic, whole black peppercorns, and bay leaves on top of the ribs.
Close the lid and slow cook on HIGH for 3 to 4 hours, or on LOW for 6 to 8 hours. The cooking time will vary depending on your slow cooker.
The short ribs are done when a thermometer inserted into the thickest part of the meat registers between 200°F and 205°F. The meat should be incredibly tender and easily pull apart.
Short Ribs Recipe FAQs
Are beef short ribs and flanken ribs the same?
Yes – the key difference lies in how they’re cut. Flanken-style ribs are cut across the bone, resulting in thin strips of beef with a few bones, often used in Asian-style flanken rib dishes. The beef short ribs for this recipe are from the same area but are cut 3-inches thick across the bone, and then again between each bone.
At what temperature are beef short ribs done cooking?
The ideal internal temperature for cooked beef short ribs is between 200°F and 205°F, as measured by a thermometer inserted into the thickest part of the meat.
What’s the best way to store leftovers?
Store any leftover short ribs in an airtight container in the refrigerator for up to five days. This allows you to enjoy the delicious adobo flavor for days to come.
Serving Ideas
Like most Filipino dishes, these adobo short ribs are traditionally served over steamed white rice or flavorful Instant Pot Garlic Rice.
To create a complete and satisfying Filipino meal, consider pairing the short ribs with other classic dishes, such as:
- Filipino Macaroni Salad
- Pancit Bihon or Pancit Bihon Noodles
- Pandesal (Filipino rolls)
- Lumpia (Filipino egg rolls)
For a comforting twist, they are also delicious with Instant Pot Mashed Potatoes, Dairy-Free Mac and Cheese, or Instant Pot Butternut Squash Mac and Cheese.
Best Wine Pairings for Filipino Adobo
Filipino adobo features a rich sauce with bright, tangy flavors from the vinegar and pepper. This short ribs adobo dish pairs wonderfully with a robust red wine that’s medium to full-bodied, boasting high tannins and a hint of spice.
Try pairing this Filipino adobo dish with red wines like Tempranillo or Syrah. Their complex flavors will complement the adobo beautifully.
Kitchen Tools and Equipment
For this recipe, you’ll only need a few basic kitchen tools:
Skillet: A large skillet is essential for searing the beef short ribs to perfection. I highly recommend my cast iron Finex skillet, as it delivers a truly exceptional sear. The high heat retention of cast iron creates a beautiful, flavorful crust on the meat.
Slow Cooker: A 6 to 8 quart slow cooker is perfect for this recipe. My trusty 6-quart Crockpot slow cooker is just the right size, comfortably holding all the ingredients.
Tongs: A sturdy set of tongs is invaluable for flipping the short ribs as they sear, ensuring even browning on all sides.
More Filipino Recipes
- Instant Pot Filipino Chicken Adobo
- Filipino Beef Caldereta (or Kaldereta)
- Filipino Pork BBQ Skewers
Craving even more authentic Filipino flavors? Check out my Filipino cookbook: Modern Filipino Cooking, my 55-page e-Book filled with authentic Filipino recipes that I’ve adapted for today’s modern kitchen!
Did you make this recipe? Don’t forget to leave a 5-Star rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Slow Cooker Filipino Short Ribs Adobo
Equipment
- Slow Cooker
Ingredients
- 3 pounds beef short ribs
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 Tablespoons olive oil
- 1 cup chicken broth or beef broth
- ½ cup cane vinegar
- ½ cup soy sauce
- 5 garlic cloves, minced
- 2 teaspoons whole black peppercorn
- 3 bay leaves
Instructions
- Season the short ribs on all sides with the salt and pepper.
- Add olive oil to a large skillet and heat over medium-high heat. Add the short ribs and sear, browning on all sides.
- Add seared short ribs to a slow cooker. Pour in the chicken broth, cane vinegar, and soy sauce. Then add the garlic cloves, black peppercorns, and bay leaves.
- Cover and slow cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours, until the meat is tender.
Notes
Vinegar: If you can’t find cane vinegar (it’s readily available online), you can use rice wine vinegar or apple cider vinegar. It will alter the final taste a bit, but it should still be delicious!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Want more easy, delicious recipes? Buy my baking cookbook!
If you’re looking for more easy baking recipes, I’ve got you covered in this cookbook!
My second cookbook, The Super Easy Teen Baking Cookbook, features
- 60 easy-to-follow, sweet and savory baking recipes
- Kitchen safety tips for teens
- Glossary of baking terms
- Fun substitution and serving ideas
Pin it
