Beef Short Rib Kare-Kare

Beef short ribs simmered until tender in a thick peanut-annatto sauce with eggplant, banana blossom, and sitaw. Served with sautéed bagoong alamang on the side.

Estimated cost: ₱365–₱410

Prep 20 min · Total 150 min · Serves 1

Nutrition per serving: 848 kcal · 52 g protein · 32 g carbs · 57 g fat

Ingredients

• 220g, bone-in Beef short ribs
• 3 tbsp (45g) Peanut butter
• 100g, sliced Eggplant
• 80g, cut into 2-inch pieces Sitaw
• 80g, sliced Banana blossom
• 30g Bagoong alamang
• 1/2 medium, chopped Onion
• 1 tbsp Cooking oil
• 4 cloves, minced Garlic
• 1 tbsp Annatto seeds
• to taste Salt
• 4 cups Water

Steps

1. Blanch beef short ribs in boiling water for 5 minutes. Drain, rinse well, and discard the cloudy water.
2. Heat oil in a heavy pot over medium heat. Sauté garlic for 30 seconds, then onion for 2 minutes until softened.
3. Add beef short ribs and 4 cups fresh water. Bring to a boil, skim foam, then lower heat to low.
4. Cover and simmer for 90–110 minutes until the beef is tender and pulls slightly from the bone.
5. Steep annatto seeds in 3 tbsp hot water for 5 minutes. Strain and reserve the orange liquid.
6. Stir peanut butter and annatto liquid into the broth. Simmer uncovered over low heat for 10–15 minutes, stirring every few minutes, until thick and creamy.
7. Blanch eggplant for 2 minutes, sitaw for 2 minutes, and banana blossom for 3 minutes in a separate pot of salted boiling water. Drain well.
8. Add vegetables to the kare-kare and simmer gently for 5 minutes without over-stirring.
9. In a small pan, stir-fry bagoong over medium heat for 2–3 minutes until fragrant. Serve on the side.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).