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.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
Ingredients
4–6 servings
3–4
lb. English-style bone-in beef short ribs, cut into 3″ segments
Kosher salt
2
Tbsp. vegetable oil, divided
1
large onion, thinly sliced
10
garlic cloves, smashed
2
Tbsp. double-concentrated tomato paste
8
Medjool dates, pitted, coarsely chopped
3
dried bay leaves
¾
cup soy sauce
½
cup distilled white vinegar
1
Tbsp. freshly cracked black pepper
1
½” piece ginger, scrubbed, cut into matchsticks
1½
cups sugar snap peas, thinly sliced on a diagonal
⅓
cup coarsely chopped mint
¾
tsp. crushed red pepper flakes
1
Tbsp. plus 1½ tsp. fresh lime juice
Cooked white rice and lime wedges (for serving)
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.
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.All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.Ingredients4–6 servings3–4lb. English-style bone-in beef short ribs, cut into 3″ segmentsKosher salt2Tbsp. vegetable oil, divided1large onion, thinly sliced10garlic cloves, smashed2Tbsp. double-concentrated tomato paste8Medjool dates, pitted, coarsely chopped3dried bay leaves¾cup soy sauce½cup distilled white vinegar1Tbsp. freshly cracked black pepper1½” piece ginger, scrubbed, cut into matchsticks1½cups sugar snap peas, thinly sliced on a diagonal⅓cup coarsely chopped mint¾tsp. crushed red pepper flakes1Tbsp. plus 1½ tsp. fresh lime juiceCooked white rice and lime wedges (for serving)PreparationStep 1Season short ribs liberally with salt. Let sit at room temperature 1 hour.Step 2Heat 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 3Set 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 4Return 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 5Transfer 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 6Toss 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 7Spoon 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.