Jake's Not So Authentic Beef Short Rib Adobo that will make you slap your Lola | @jakesculinaryexperience

Cut beef short ribs into manageable pieces, about 1 inch by 1.5 inches.

Remove silver skin from the beef and save it for later.

Cut a head of garlic in half, keeping it as intact as possible for searing.

Pack a tea infuser with black peppercorns, about 1 tablespoon.

Add about 1.5 teaspoons of bay leaf powder to the beef and mix.

Season the beef with about 1 tablespoon of salt and freshly cracked black pepper.

Heat a heavy-bottom Dutch oven and add a little vegetable oil.

Sear the silver skin in the hot pan to check the heat.

Add the beef to the pan and sear until browned, avoiding overcrowding.

Add the halved garlic to the pan to get some color on it.

Incorporate anchovy paste into the mixture for added flavor.

Deglaze the pan with homemade chicken stock, scraping the bottom gently to avoid disturbing the garlic.

Add about 1/4 cup of coconut vinegar, 1 tablespoon of light soy sauce, and 1-2 tablespoons of dark soy sauce to the pot.

Add 2 tablespoons of mushroom powder to the mixture.

Bring the mixture back to a boil before adding the beef back in.

Make a slurry with water and cornstarch, adding a small amount of pork for flavor.

Mix the slurry into the pot to thicken the sauce.

Equipment Needed

Spice Level:

Allergens