Vinegar-Braised Beef Short Ribs with Garlic and Bay Leaves

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef short ribs slowly braised in a savory vinegar and soy broth with garlic and bay leaves for deep, rich flavor. This filipino-inspired beef ready in about 170 minutes pairs beef short ribs, white vinegar, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 20 min Cook: 150 min Serves 6 Filipino cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottom pot over medium-high heat. Season 3 lbs beef short ribs with salt, then brown ribs on all sides in batches for 3-4 minutes per side until deeply caramelized. Remove ribs and set aside.
  2. Step 2: In the same pot, add 8 smashed garlic cloves and sauté for 1 minute until fragrant but not burnt.
  3. Step 3: Return browned ribs to the pot. Add 1/2 cup white vinegar, 1/3 cup soy sauce, 1 cup water, 1 tbsp brown sugar, 4 bay leaves, and 1 tsp whole black peppercorns. Bring to a boil, then reduce heat to low.
  4. Step 4: Cover and simmer gently for 2 to 2.5 hours until ribs are fall-off-the-bone tender, stirring occasionally.
  5. Step 5: Remove bay leaves before serving. Adjust salt to taste and serve ribs with steamed rice and pan sauce.

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Frequently asked questions

How long does Vinegar-Braised Beef Short Ribs with Garlic and Bay Leaves take to make?

Total time is about 170 minutes (20 min prep + 150 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 Vinegar-Braised Beef Short Ribs with Garlic and Bay Leaves?

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 beef short ribs from drying out.

Can I substitute ingredients in Vinegar-Braised Beef Short Ribs with Garlic and Bay Leaves?

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 Vinegar-Braised Beef Short Ribs with Garlic and Bay Leaves 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 Vinegar-Braised Beef Short Ribs with Garlic and Bay Leaves?

Filipino beef 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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