Short Rib Kare Kare
Short Rib Kare Kare
Ingredients
For the Short Ribs
- 2 1/2 pounds beef short ribs, cut into 2-inch pieces
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 4 cups beef stock
For the Peanut Sauce
- 1/2 cup dark roasted peanut butter, smooth
- 1/4 cup toasted rice flour
- 1 teaspoon annatto powder
For the Vegetables
- 2 Japanese eggplant, sliced into 1/2-inch rounds
- 1 pound bok choy, trimmed and halved lengthwise
- 1 tablespoon olive oil, for browning eggplant
For Serving
- 4 cups steamed rice
- 1/4 cup bagoong, shrimp paste, for serving
Instructions
- 1
Season the beef short ribs generously with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
⏱️ 5 min
- 2
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the seasoned short ribs and sear on all sides until deeply browned, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Remove the seared short ribs and set aside.
⏱️ 15 min
- 3
Reduce the heat to medium. Add the diced yellow onion to the same pot and sauté, scraping up any browned bits from the bottom, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Pour in the 4 cups of beef stock, scraping the bottom of the pot to deglaze and incorporate all the flavorful bits.
⏱️ 2 min
- 5
Return the seared short ribs to the pot. Bring the liquid to a simmer, then reduce the heat to low, cover the pot with a lid, and let it simmer for 2 to 3 hours, or until the beef is fork-tender and easily pulls apart.
⏱️ 180 min
- 6
While the short ribs are simmering, prepare the peanut sauce base. In a medium bowl, combine the 1/2 cup of dark roasted peanut butter, 1/4 cup of toasted rice flour, and 1 teaspoon of annatto powder. Mix well until a thick paste forms.
⏱️ 5 min
- 7
Once the short ribs are tender, ladle about 1 cup of the hot simmering liquid from the pot into the peanut butter mixture. Whisk vigorously until smooth and no lumps remain. This thins out the sauce and prevents it from clumping when added to the pot.
⏱️ 3 min
- 8
Pour the thinned peanut sauce mixture back into the pot with the short ribs. Stir gently to combine and allow the sauce to thicken slightly, about 5-10 minutes. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 10 min
- 9
While the sauce is thickening, prepare the vegetables. Heat 1 tablespoon of olive oil in a separate pan over medium-high heat. Add the sliced Japanese eggplant and cook until browned and tender, about 3-4 minutes per side. Remove and set aside.
⏱️ 10 min
- 10
Bring a small pot of water to a boil. Briefly blanch the bok choy for 1-2 minutes until vibrant green and slightly tender-crisp. Drain immediately.
⏱️ 5 min
- 11
To serve, ladle the short ribs and rich peanut sauce onto plates. Arrange the browned eggplant and blanched bok choy alongside. Serve immediately with steamed rice and bagoong (shrimp paste) on the side for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Short Rib Kare Kare
For the Short Ribs
- 2 1/2 pounds beef short ribs, cut into 2-inch pieces
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 4 cups beef stock
For the Peanut Sauce
- 1/2 cup dark roasted peanut butter, smooth
- 1/4 cup toasted rice flour
- 1 teaspoon annatto powder
For the Vegetables
- 2 Japanese eggplant, sliced into 1/2-inch rounds
- 1 pound bok choy, trimmed and halved lengthwise
- 1 tablespoon olive oil, for browning eggplant
For Serving
- 4 cups steamed rice
- 1/4 cup bagoong, shrimp paste, for serving
Instructions
- 1
Season the beef short ribs generously with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
⏱️ 5 min - 2
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the seasoned short ribs and sear on all sides until deeply browned, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Remove the seared short ribs and set aside.
⏱️ 15 min - 3
Reduce the heat to medium. Add the diced yellow onion to the same pot and sauté, scraping up any browned bits from the bottom, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Pour in the 4 cups of beef stock, scraping the bottom of the pot to deglaze and incorporate all the flavorful bits.
⏱️ 2 min - 5
Return the seared short ribs to the pot. Bring the liquid to a simmer, then reduce the heat to low, cover the pot with a lid, and let it simmer for 2 to 3 hours, or until the beef is fork-tender and easily pulls apart.
⏱️ 180 min - 6
While the short ribs are simmering, prepare the peanut sauce base. In a medium bowl, combine the 1/2 cup of dark roasted peanut butter, 1/4 cup of toasted rice flour, and 1 teaspoon of annatto powder. Mix well until a thick paste forms.
⏱️ 5 min - 7
Once the short ribs are tender, ladle about 1 cup of the hot simmering liquid from the pot into the peanut butter mixture. Whisk vigorously until smooth and no lumps remain. This thins out the sauce and prevents it from clumping when added to the pot.
⏱️ 3 min - 8
Pour the thinned peanut sauce mixture back into the pot with the short ribs. Stir gently to combine and allow the sauce to thicken slightly, about 5-10 minutes. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 10 min - 9
While the sauce is thickening, prepare the vegetables. Heat 1 tablespoon of olive oil in a separate pan over medium-high heat. Add the sliced Japanese eggplant and cook until browned and tender, about 3-4 minutes per side. Remove and set aside.
⏱️ 10 min - 10
Bring a small pot of water to a boil. Briefly blanch the bok choy for 1-2 minutes until vibrant green and slightly tender-crisp. Drain immediately.
⏱️ 5 min - 11
To serve, ladle the short ribs and rich peanut sauce onto plates. Arrange the browned eggplant and blanched bok choy alongside. Serve immediately with steamed rice and bagoong (shrimp paste) on the side for dipping.
⏱️ 5 min