BEEF SHORTRIBS ADOBO

Ingredients:
3 tbsp oil
1.3 kg beef short ribs, cut into 4 equal pieces
salt
pepper
1 cup chicken stock plus 1 cup coconut milk
1 cup vinegar
½ cup soy sauce
1 head garlic, chopped
3 bay leaves
3 whole chilis


In a large saucepan over medium-high heat, warm the oil until very hot but not smoking. Season the ribs with the salt and pepper. Add the ribs to the pan, in batches if necessary, and brown well on all sides, about 3 minutes.
Transfer the ribs to a plate, pour off the oil and return the ribs to the pan.
Add the chicken stock and coconut milk, vinegar, soy sauce, garlic, bay leaves, black pepper and whole chilis.
Bring the mixture to a boil, then reduce the heat and simmer partially covered, until the mkeat is tender and falling off the bone, about 1 hour and 20 minutes, skimming off excess fat as you cook.
Transfer the ribs to a plate, increase the heat, and reduce the sauce until thickened,10 to 15 minutes. Discard the bay leaves and chilies. Return the ribs to the sauce or arrange the ribs on a platter and pour the sauce on top.