Crockpot Beef Adobo

Ingredients

• 3 lb flanken-cut beef short ribs (Rinse if needed and pat completely dry)
• 1 tsp SPG seasoning (Up to 1½ tsp; optional)
• 1 onion (Medium, sliced)
• 0.5 cup shoyu
• 0.333 cup cane vinegar or apple cider vinegar (Choose either cane vinegar or apple cider vinegar)
• 0.333 cup brown sugar
• 0.25 cup water
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 2 tbsp garlic (Minced)
• 1 tsp black peppercorns (Lightly crushed)
• 1 tsp ground black pepper
• 3 bay leaves
• 1 tbsp cornstarch (For the slurry; add more if the sauce is still too thin)
• 1 tbsp cold water (For the slurry)
• butter (For searing; amount not stated in the transcript)
• rice (For serving; amount not stated)
• crispy garlic (For finishing; amount not stated)
• green onions (Sliced, for finishing; amount not stated)

Steps

1. 1

   If needed, rinse the short ribs, then pat them completely dry. Season with SPG if desired.

2. 2

   Heat a skillet until hot. Sear the ribs in the skillet for 1–2 minutes per side, just until browned. The audio transcript specifies searing in butter, though the written ingredient list gives no amount.

3. 3

   Arrange the browned ribs in the crockpot and top them with the sliced onion.

4. 4

   In a bowl, mix together the shoyu, vinegar, brown sugar, water, oyster sauce, sesame oil, minced garlic, lightly crushed black peppercorns, and ground black pepper.

5. 5

   Pour the adobo mixture over the ribs and add the bay leaves.

6. 6

   Cover and cook in the crockpot on LOW for 5–6 hours or HIGH for 3–4 hours, until tender. The transcript describes cooking on LOW for 5 hours. Because flanken ribs are thin, check them early so they do not fall completely apart.

7. 7

   Skim excess fat from the cooking liquid. Transfer the liquid to a saucepan and simmer for 5–10 minutes.

8. 8

   Mix the cornstarch with the cold water to make a slurry.

9. 9

   Whisk the slurry into the simmering sauce until glossy and lightly thickened. Add more cornstarch if the sauce is still too thin.

10. 10

    Spoon the thickened sauce over the ribs.

11. 11

    Serve over rice and finish with crispy garlic and sliced green onions.

Notes

The source does not specify amounts for serving rice, crispy garlic, green onions, or the butter mentioned in the audio transcript. The description refers to a final blast of heat for sticky, caramelized edges, but provides no method or timing for that action.

Nutrition per serving

• main
• Filipino-inspired
• slow-cooked
• crockpot
• gluten-containing
• dairy-containing