Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 0.5 cup soy sauce, 0.25 cup white vinegar, 3 minced garlic cloves, 1 tablespoon crushed black peppercorns, and 2 bay leaves, then add 2 pounds of boneless beef short ribs and marinate for at least 2 hours or overnight in the refrigerator.

2. 2

   Heat 2 tablespoons of vegetable oil in a large pan or Dutch oven over medium-high heat.

3. 3

   Remove the short ribs from the marinade, reserving the marinade, and sear the short ribs on all sides for 3 to 4 minutes per side until deeply browned.

4. 4

   Pour the reserved marinade, 1 cup of full-fat coconut milk, 0.5 cup of water, and 3 more minced garlic cloves into the pan with the seared short ribs.

5. 5

   Bring the mixture to a simmer, then reduce the heat to low, cover the pan, and cook for 1.5 to 2 hours until the short ribs are fork-tender.

6. 6

   Uncover the pan, stir in 2 tablespoons of brown sugar, and increase the heat to medium-low, simmering for another 15 to 20 minutes, allowing the sauce to thicken into a glaze, stirring occasionally.

7. 7

   Slice the pan-seared coconut adobo short ribs against the grain and serve immediately with the thickened coconut adobo glaze.