Vinegar-Braised Beef Short Ribs with Garlic and Peppercorns

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

Tender beef short ribs slowly braised in a savory vinegar sauce with aromatic garlic and peppercorns, showcasing Filipino comfort food flavors. This filipino-inspired beef ready in about 140 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: 120 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-bottomed pot over medium-high heat. Brown 3 lbs beef short ribs on all sides, about 8 minutes total, then transfer to a plate.
  2. Step 2: In the same pot, add 10 smashed garlic cloves and sauté for 1 minute until fragrant but not browned.
  3. Step 3: Return ribs to pot and pour in 3/4 cup white vinegar, 1/2 cup soy sauce, and 1.5 cups water. Add 1 tbsp whole black peppercorns, 4 bay leaves, and 2 tbsp brown sugar. Bring to a gentle boil uncovered.
  4. Step 4: Lower heat to a simmer, cover partially, and cook for 2 hours until ribs are fork-tender and sauce has thickened slightly.
  5. Step 5: Adjust seasoning with salt if needed. Remove bay leaves before serving. Serve with steamed rice for a hearty meal.

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Frequently asked questions

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

Total time is about 140 minutes (20 min prep + 120 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 Peppercorns?

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 Peppercorns?

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 Peppercorns 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 Peppercorns?

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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