Beef Short Ribs Sinigang
Beef Short Ribs Sinigang
Beef Short Ribs Sinigang

Beef Short Ribs Sinigang

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December 2, 2017

This dish has a lovely fresh flavour from the mango and fresh tomatoes. Slightly exotic but made from basic ingredients. It is best to cut the short ribs into ¾ inch cubes when making as a starter course, but if making for the main, it is kind of nice to leave the short ribs in the big chunks as they come.

  • Prep: 20 mins
  • Cook: 2 hrs
  • Yields: Makes 4 to 6 servings main course servings


3 lbs (1.5 kg) Boneless Beef Simmering Short Ribs (chunky cut, about 6)

Salt and freshly ground pepper

2 tbsp (30 mL) vegetable oil

1 red onion, diced

1 can (28 oz/796 mL) diced tomatoes

1 1/2 cups (625 mL) low-sodium beef broth

3 slightly unripe alphonso mangoes, peeled, pitted and diced (about 3 lb/1.5 kg)

3 tomatoes, diced (about 2 lb/1 kg)

3 cups (750 mL) fresh baby spinach

Green Beans:

2 tbsp (30 mL) low-sodium beef broth

2 cups (500 mL) green beans, trimmed


Trim fat from meat and cut into ¾ -inch cubes. Season all over with salt and pepper. Heat oil over medium-high heat in Dutch oven or large heavy pot; add beef and brown all over, about 10 minutes.

Remove beef and set aside; drain off all but 2 tbsp (30 mL) fat from the pan. Reduce heat to medium and add onion. Cook, stirring until softened, about 4 minutes. Add canned tomatoes (undrained) and beef broth. Return beef to pot. Bring to boil.

Cover and transfer to 325˚F (160˚C) oven, until meat is fork-tender, about 1 ½ hours to 2 hours. Stir in diced mango, fresh tomatoes and spinach. Set aside, keeping warm.

Just before serving, prepare green beans: in large skillet, heat broth over medium-high heat. Add the beans; cover and simmer, until beans are tender, about 4 minutes. Serve beef with beans and beef cooking sauce.

Serving Suggestion: This recipe is also a great starter to a meal. Serve the warm meat mixture in small cups or bowls.


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