Slow-Simmered Beef Short Rib Sinigang with Watermelon

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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-inspired filipino ready in about 155 minutes pairs water, large, quartered onion, medium, quartered tomatoes 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.

★ 4.4 (15 ratings) Prep: 20 min Cook: 135 min Serves 6 Filipino cuisine 420 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Slow-Simmered Beef Short Rib Sinigang with Watermelon take to make?

Total time is about 155 minutes (20 min prep + 135 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Simmered Beef Short Rib Sinigang with Watermelon?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep water from drying out.

Can I substitute ingredients in Slow-Simmered Beef Short Rib Sinigang with Watermelon?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Beef Short Rib Sinigang with Watermelon for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Simmered Beef Short Rib Sinigang with Watermelon?

Filipino filipino like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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