Beef Short-Rib Adobo

1. Sear the Short Ribs

Preheat the oven to 325°F (163°C). Season the short ribs with kosher salt and black pepper. Heat oil in a large Dutch oven over medium-high heat until it shimmers. Sear the short ribs for about 4 to 6 minutes on each side or until browned. Remove the ribs and set them aside.

2. Prepare the Braising Liquid

To the same pot, add chicken stock, coconut milk, cider vinegar, and soy sauce. Add whole cloves of garlic and bay leaves. Stir to combine and scrape up any browned bits from the bottom of the pot. Bring to a gentle boil.

3. Braise the Short Ribs

Return the short ribs to the pot, cover with a lid, and transfer to the preheated oven. Braise for 1.5 to 2 hours until the short ribs are tender.

4. Broil the Short Ribs

Remove the Dutch oven from the oven. Place the short ribs on a broiling pan and broil for a few minutes until browned and caramelized.

5. Reduce the Sauce

Put the Dutch oven with the braising liquid on the stove over medium heat. Let it simmer for 10 to 15 minutes until it reduces to a thick sauce.

6. Serve

Arrange the short ribs on a platter and spoon the thickened sauce over the top. Serve with a side of steamed rice or your favorite vegetables.