Inspired by flavors of Filipino adobo, these short ribs are the pinnacle of comfort. While the short ribs cook, the Medjool dates melt into the sauce, adding depth and just-enough sweetness. The spring-y snap pea salad adds crunch and freshness, but feel free to switch it up with your raw vegetables of choice—smashed cucumbers with cilantro would be just as delicious.
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What you’ll need
Dutch Oven
$133 $80 At Amazon
Tongs
$21 At Amazon
Citrus Juicer
$20 $15 At Amazon
Wooden Spoon
$7 At Amazon
Recipe information
Yield
4–6 servings
Ingredients
3–4
2
1
10
2
8
3
¾
½
1
1
1½
⅓
¾
1
Preparation
Step 1
Season short ribs liberally with salt. Let sit at room temperature 1 hour.
Step 2
Heat 1 Tbsp. oil in a large Dutch oven over medium-high. Working in batches if needed, cook ribs, turning occasionally and reducing heat if needed to prevent scorching, until browned all over, 8–12 minutes. Transfer to a plate. Pour off all but 1 Tbsp. fat from pot.
Step 3
Set pot back over medium-high heat and pour in remaining 1 Tbsp. oil. Cook onion and garlic, stirring occasionally, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring often, until paste begins to separate and stick to bottom of pot, about 3 minutes. Stir in dates, bay leaves, soy sauce, vinegar, pepper, and 4 cups water.
Step 4
Return short ribs to pot and turn to coat. Bring liquid to a simmer, then reduce heat and cover partially with a lid. Simmer gently, turning ribs occasionally and skimming fat from surface, until meat is very tender, 3½–4½ hours.
Step 5
Transfer short ribs to a platter. If needed, bring braising liquid to a boil and cook until thick enough to coat a spoon. Taste and season with more salt if needed. Remove and discard bay leaves.
Step 6
Toss ginger, sugar snap peas, mint, and red pepper flakes in a medium bowl to combine; season with salt. Drizzle lime juice over salad and toss to coat.
Step 7
Spoon sauce over short ribs; scatter salad over. Serve with rice and lime wedges alongside.
Do ahead: Short ribs can be braised 3 days ahead. Let cool; cover and chill. Reheat, covered, over medium-low.
Leave a Review
Reviews (11)
Back to TopInsanely good recipe! I used the cooking technique from Alison Roman's tangy braised short ribs recipe and did the braising in the oven covered at 300 for 3 hours, and then upped it to 425 and cooked uncovered for 35 minutes. For a taste even closer to adobo, I used datu puti soy sauce and vinegar.
Jacob F
Philadelphia, PA
3/27/2022
This a wonderful recipe. I did it in the oven at 300 degrees for 4 hours covered. 35 minutes uncovered at 425 degrees. This was suggested in another review. The meat was luscious. We served it over mashed potatoes. Don't skimp on the lime juice, it adds the acid that is needed in such a rich dish. We have leftovers, I bet it is even better the second time around.
Anne
Maple Grove MN
5/1/2022
Incredible recipe that I've made several times. It is best with bone-in meat for more flavor, but I have used boneless once and it came out well too. So tender and the slaw that goes on top is wonderful. Don't overdo the ginger because it will be overpowering in the slaw. The lime, mint, and snap peas taste amazing together and complement the sweetness and umami flavor the date and soy braising liquid provides.
Laurel
Omaha, NE
6/14/2022
Used our most expensive medjoul dates and flavor does come through. Also would suggest salting "modestly" because ours came out too salty. Soy, pork, garlic, pepper can never be wrong together. Still tasted great. Wouldn't use this recipe again. RIP to our 9 dates.
Flakeycakey
Taipei, Taiwan
9/4/2022
Delicious meal, I too cooked the oven method and reduced sauce on the stove. What other proteins could you substitute for the short ribs?
Shar
Reno nv
1/25/2023