Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 0.25 cup cooking oil in a clay pot over medium heat, then sear 2 pounds of beef short ribs until browned on all sides.

2. 2

   Remove the short ribs from the pot, then sauté 2 large thinly sliced onions, 1 head of minced garlic, and 1 tablespoon of julienned fresh ginger in the remaining oil until aromatic and softened.

3. 3

   Return the seared 2 pounds of beef short ribs to the clay pot, then add 4 tablespoons of fish sauce and 2 cups of beef broth.

4. 4

   Bring the mixture to a simmer, then reduce heat to low, cover the clay pot, and cook for 2 hours until the short ribs are tender.

5. 5

   Stir in 1 can (13.5 fl oz) of coconut milk, 2 medium quartered potatoes, and 1 large bell pepper cut into strips, then simmer for another 20-30 minutes, uncovered, until the potatoes are cooked through and the sauce slightly thickens.

6. 6

   Season the Pinatisang Clay Pot Short Ribs with additional salt and black pepper to taste before serving.