Adobo Short Ribs

Adobo is usually made with chicken or pork. I don't remember ever having any adobo dish featuring beef. For this recipe, we are using the "English" cut of beef short rib, which is cut parallel to the bone. It also calls for dry red wine (Merlot or Cabernet Sauvignon will do nicely).

Ingredients

4 lbs beef short ribs
1 large onion, sliced
1 tbsp black peppercorns
1 c. red wine
1 c. soy sauce
1 c. spiced white vinegar
1 c. water
8 garlic cloves, crushed
sea salt
olive oil 

Directions

1. Season short ribs generously with salt.

2. Heat a Dutch oven over high heat and add the oil. Brown all sides of the short ribs.

3. Set aside the ribs and pour off the fat from the pot. Add the red wine and use a wooden spoon to scrape the browned bits at the bottom of the pot.

4. Add the rest of the ingredients to the pot. Bring to a boil, then turn heat to low.

5. Let simmer, covered, for 4 hours.

6. Optional. Remove ribs from pot and use an immersion blender until onions and garlic are thoroughly blended.

Serve with steamed white rice.