Kare Kare Short Ribs

Love traditional Kare Kare with oxtail? Same. But let me show you another insanely delicious option… 🤯🍲

This is Kare Kare made with super beefy, fall-off-the-bone short ribs—and it might be my new favorite version. Same rich, peanut sauce. Same bagoong kick. But that tender, melt-in-your-mouth beef? Next level.

Slow-braised until buttery soft, then simmered in that classic savory peanut stew with eggplant and green beans. Comfort food upgraded.

Ingredients

• 2 lbs short ribs

• Salt (S)

• Pepper (P)

• Garlic powder (G)

• 1/2 onion diced

• Whole garlic minced

• 1 c beef broth

• 1 Tbsp achuette (annatto) powder

• 1/4 c peanut butter

• 2 Tbsp bagoong

• 1 tsp sugar

• 1 Eggplant sliced

• 1/2 lb sitaw or green beans

• 2 baby boy chow sliced in half

Instructions

1. Season about 2 lbs short ribs generously with salt, pepper, and garlic. Sear in a hot pan until deeply browned and nicely crusted on all sides. Remove and set aside.

2. In the same pan, sauté about ½ diced onion and a whole head of minced garlic until soft and fragrant.

3. Pour in 1 cup beef broth to deglaze the pan. Stir in 1 Tbsp achuete (annatto) powder, ¼ cup peanut butter, 2 Tbsp bagoong, and 1 tsp sugar if you want a touch of sweetness. Mix until smooth.

4. Return the short ribs to the pan. Cover and braise in a 350°F oven for about 2½ hours, until the meat is fork-tender.

5. Remove the ribs and simmer the sauce on the stovetop. Add a cornstarch slurry if needed to thicken to your preferred consistency.

6. While the ribs finish, sauté or pan-sear the vegetables: sliced Filipino eggplant, sitaw (or green beans), and halved baby bok choy. Cook until tender with a little browning for extra flavor.

7. To serve, layer vegetables and hot white rice on a plate. Add the braised short ribs and smother with Kare-Kare gravy.

8. Finish with extra bagoong if you like it bold.