Saturday, November 8, 2014

Short Ribs in Tamarind Soup

This popular Filipino tamarind base soup known as "sinigang" can be made with pork ribs, fishchicken or (as in this recipe) short ribs.  Short ribs are my favorite choice of meat for this dish.  The beefy broth from its marrow and fat adds a wonderful flavor to the tamarind base of the soup. 

The ribs are first braised in the tamarind base soup to a fall-off-the-bone tenderness.  The vegetables are then added to the soup and cooked to perfection.  The soup can be served alone as a one pot meal or served in the Filipino tradition with steamed rice on the side.

Note: The tamarind base soup requires a special soup mix. Two brands that I recommend are Knorr Tamarind Soup Mix and Mama Sita's Tamarind Sinigang Mix.  Both brands are available at most Asian specialty food stores and are increasingly becoming available in the "ethnic" aisles of major American grocery chains.  These brands can also be easily found online at

Servings: 4
Prep Time: 10 minutes
Cooking Time: 120 minutes (90 minutes braising)
Special Tools:  Large Dutch Oven or Cast Iron Pot
Special Ingredient: Knorr Tamarind Soup Mix or Mama Sita's Tamarind Sinigang Mix


2 lb. Beef Short Ribs (bone-in cut into 4 pieces)
Salt and Freshly Ground Pepper
2 Tablespoons Vegetable Oil
7 oz. Knorr Tamarind Soup Mix

One Large Yellow Onion julienned
2 Inch Daikon Radish sliced into 1/4 inch thick coins
2 Plum Tomatoes quartered
1 Jalapeño Pepper (optional)
1 Bunch Mustard Greens stem discarded and leaves torn

Arrange the oven racks to the lowest shelf setting to allow plenty of room for a large dutch oven or cast iron pot.  Preheat the oven to 375 degrees Fahrenheit.

Season the short ribs with salt and freshly ground pepper.  Set aside

Place the vegetable oil over high heat in a large skillet.  Place the short ribs onto the skillet to brown the meat on all sides (about 1-2 minutes on each side).  Transfer the short ribs to a dutch oven and pour in 4 cups of water or until the short ribs are about three quarters submerged in the liquid.  Stir in the tamarind soup mix.  Add the onions and the daikon radish to the pot and bring to a boil.  Cover the pot and transfer it into the oven to braise for 90 minutes.  This will soften the short ribs to fall-off-the-bone tenderness.

Transfer the pot back up on the stove and place over medium high heat. Add the tomatoes and jalapeño pepper to the pot.  Cover and let simmer over low heat for another 10 minutes.  Lastly add the mustard greens to the pot (do not stir it into the soup, just let it float on the surface).  Cover the pot and let the greens cook for another 3-5 minutes or until wilted. Stir the greens into the soup.  

Ladle the soup, vegetables and ribs into large bowls and serve with a plate of steamed jasmine rice on the side.  Enjoy.

No comments:

Post a Comment