Ganitong Beef Ribs na Luto Gusto Ko Delicious
About This Recipe
This recipe prepares beef ribs using a slow-cooking method to achieve tender meat that easily separates from the bone. The dish features a savory flavor profile with minimal seasoning to highlight the natural richness of the beef.
Why You’ll Love This Recipe
Produces exceptionally tender meat with minimal effort
Requires only basic ingredients and equipment
Versatile – pairs well with rice, vegetables, or bread
Cooking method preserves the beef’s natural juices
Ingredients
2 kg beef ribs
1 tablespoon salt
1 teaspoon ground black pepper
2 tablespoons cooking oil
4 cloves garlic, crushed
1 onion, quartered
4 cups water
2 bay leaves
Step by Step Instructions
Rinse beef ribs under cold water and pat dry with paper towels.
Season ribs evenly with salt and black pepper.
Heat cooking oil in a large pot over medium-high heat.
Sear ribs for 3-4 minutes per side until browned.
Add crushed garlic and quartered onion to the pot.
Pour in water and add bay leaves.
Bring liquid to a boil, then reduce heat to low.
Cover pot and simmer for 2.5-3 hours until meat is fork-tender.
Skim excess fat from the surface before serving.
Transfer ribs to serving plates with cooking liquid.
FAQ
Can I use a slow cooker?
Yes. Follow steps 1-4, then transfer ingredients to a slow cooker. Cook on low for 7-8 hours.
How do I know when the ribs are done?
Meat should easily separate from the bone when prodded with a fork.
Can I add vegetables?
Add potatoes or carrots during the last 45 minutes of cooking.
You Must Know
Searing creates flavor through caramelization
Maintain a gentle simmer to prevent toughening the meat
Skimming fat improves the final texture and appearance
Resting meat before serving redistributes juices
Storage Tips
Refrigerate in airtight containers for up to 3 days
Freeze portions with cooking liquid for up to 2 months
Thaw frozen ribs in refrigerator before reheating
Reheat gently on stove over low heat to prevent drying
Enjoy!
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