Slow-Simmered Beef Short Rib Sinigang with Watermelon

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Hearty beef short ribs slow-cooked in a tangy tamarind broth with fresh vegetables, finished with juicy watermelon for a surprising sweet contrast. This Filipino recipe, ready in about 155 minutes, pairs beef short ribs, water, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.2 kilograms, cut into 2-inch pieces beef short ribs
• 10 cups water
• 1 large, quartered onion
• 3 medium, quartered tomatoes
• 4 tablespoons tamarind paste
• 2 medium, peeled and sliced radish
• 1.5 cups, trimmed string beans
• 3 cups, washed and trimmed water spinach (kangkong)
• 2 whole, washed green chili peppers
• 4 tablespoons fish sauce (patis)
• 1 cup, cubed watermelon
• 1 teaspoon, whole black peppercorns
• to taste salt

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Instructions

1. Step 1: Place 1.2 kilograms beef short ribs, 10 cups water, 1 large quartered onion, 3 quartered tomatoes, and 1 teaspoon whole black peppercorns into a large pot. Bring to a boil over high heat, then reduce to low and simmer uncovered for 2 hours until the meat is tender and falling off the bone.
2. Step 2: Stir in 4 tablespoons tamarind paste and 4 tablespoons fish sauce to the broth. Simmer for 15 minutes to develop the sour flavor.
3. Step 3: Add 2 peeled and sliced radishes, 1.5 cups trimmed string beans, and 2 green chili peppers. Cook for 7 minutes until vegetables soften.
4. Step 4: Add 3 cups water spinach and gently stir, cooking for 3 minutes until wilted.
5. Step 5: Turn off heat and carefully add 1 cup cubed fresh watermelon to the soup. Let it rest for 5 minutes so the sweet and sour flavors meld before serving with steamed rice.