Filipino beef short ribs adobo. The short ribs become very tender after you braise them in the oven for a couple of hours.

Though this recipe is for beef short ribs, the braise also works wonderfully with cuts of fatty pork; belly and shank (skin-on if possible) are two favorites.” One more thing: Don’t forget to ...

Tender beef cheeks shredded into a rich peanut buttery sauce nestle alongside vegetables and rice in this classic Filipino dish. Deeply rooted in French technique, Chef Miko explores the marriage ...

This exotic blend is used heavily in Moroccan cuisine. Ras el Hanout spice braised beef short ribs over a chickpea stew with green harissa. 1 cup chickpeas (if using dried chickpeas soak them ...