Kare kare is a Filipino braised dish known for its rich peanut sauce and fall-apart tender meat. This short rib version simmers low and slow for deep flavor that’s worth the time and effort!
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Beef short ribs: Choose short ribs that have a good amount of fat marbling for best flavor. You can substitute this with thicker chunks of beef (try chuck or sirloin) or pork (shoulder or butt) for more budget-friendly options.
Onion, garlic: The base of any classic Filipino stew starts with these two aromatics.
Rice flour: Traditional recipes will call for you to grind toasted rice into a powder, but I’ve found you can achieve a similar thickening effect using store-bought rice flour that you toast in a pan (it’s one less step, so that’s a win for me). You could also use cornstarch as a thickener.
Peanut butter: This will give the sauce its rich peanut flavor. I’d recommend going for the dark-roasted kind for a deeper/nutty taste, but if you can’t find it, the standard roast should work fine.
Beef broth, sugar, fish sauce, bagoong guisado, annatto powder: These will make up the rest of our Kare Kare sauce. While not the best substitute, if needed, fish sauce and bagoong can be replaced with kosher salt to taste (just don’t follow the exact measurements to those ingredients or the sauce will be end up too salty). Annatto powder gives the sauce its traditional reddish hue, but it could also be omitted if you can’t find it.
Vegetables: I used eggplants and bokchoy for this recipe, but blanched sitaw (long beans) are also common to serve with Kare Kare.
Instructions
*The Recipe Card below includes all the full detailed instructions!
- Sear the short ribs on all sides until browned, set aside.
- Saute the onions and garlic. Pour in the beef broth and add back in the short ribs. Boil, then cover and simmer for 2 to 3 hours until tender.
- Prepare the sauce by combining the toasted rice flour, peanut butter, sugar, fish sauce, bagoong guisado, annatto powder, and a few ladles of the simmering liquid. Mix well until smooth and pour back into the pot to thicken.
- Serve with the veggies, a side of rice, and bagoong guisado on the side if desired.
Cooking Tips
Braise until fork-tender, not just cooked: Depending on the size and thickness of your short ribs, they can tenderize anywhere between 2 to 3 hours on stovetop. My general rule is after 2 hours, use a fork to break apart the meat. If you’re met with a lot of resistance, I’d let it simmer for another 30 more minutes to fully become tender.
Don’t over-thicken the sauce: After pouring in the sauce mixture, it will take about 7 to 10 minutes of additional simmering to thicken the sauce to a desired point. It should still be pourable (like a thick curry sauce) and it will continue to thicken as it cools.
Cook the vegetables separately: Keeping the veggies separate preserves their natural color and texture. It also prevents the Kare Kare from becoming overly watery.
FAQs (Frequently Asked Questions)
What cut of beef is best for Kare Kare?
Short ribs are preferred for their fat content and bones, which all add to the flavor of the Kare Kare and enrich the sauce. Oxtails are traditional alternatives, which you can find the recipe here.
What do you serve with this with?
Rice (of course), the vegetables prepared, and a small bowl of bagoong guisado (Filipino sautéed shrimp paste).
How do I store leftovers?
Leftover Kare Kare can be stored refrigerated in an airtight container for up to 3 days, keeping the vegetables separate. To reheat, simply microwave or heat over stovetop (you may add some water if the sauce is dry) until fully warmed through.
Beef Short Rib Kare Kare Recipe
4
servings25
minutes2
hours30
minutes2
hours55
minutesKare kare is a Filipino braised beef dish known for its rich peanut sauce and fall-apart tender meat. This short rib version simmers low and slow for deep flavor that’s worth the time and effort!
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Ingredients
1 kg short ribs
Kosher salt
Freshly ground black pepper
1 tablespoon neutral oil
1 small yellow onion, chopped
5 garlic cloves, minced
4 cups unsalted beef broth
- Kare Kare Sauce
3 tablespoons rice flour (not glutinous!)
1/2 cup plus 2 tablespoons unsweetened, dark-roasted peanut butter
1 1/2 tablespoons granulated sugar
1 tablespoon fish sauce
1 tablespoon bagoong guisado
2 teaspoons annatto powder
- Vegetables and Toppings
2 tablespoons neutral oil
1 Chinese eggplant, cut into 1/4-inch-thick rounds
2 bok choy, leaves separated
1 tablespoon crushed roasted peanuts
Directions
- Season the short ribs liberally with salt and pepper. In a medium, deep pot, heat the oil over medium-high. Add in the short ribs and sear for 1 to 2 minutes on each side to develop a deep crust. Once browned all over, set aside on a plate.
- In the same pot, add in the onion and garlic. Saute for 2 to 3 minutes until softened and fragrant. Pour in the beef broth and bring to a boil.
- Once boiling, add in the seared short ribs. Cover, and lower the heat to medium-low to simmer for 2 to 2 1/2 hours to soften until fork-tender.
- When the sauce is close to being done, prepare the sauce. In a small, dry pan over medium heat, add in the rice flour. Stirring occasionally with a spatula, cook the flour until it browns in color and the smell becomes nutty, about 5 to 7 minutes. Transfer the toasted rice flour into a medium bowl.
- To that same bowl, add in the peanut butter, sugar, fish sauce, bagoong guisado, and annatto powder. Ladle in 2 to 3 scoops of the simmering liquid from the short ribs to help loosen up the mixture. Using a spoon or whisk, mix well to form a smooth, creamy sauce. Pour this sauce into the pot with the short ribs.
- Stirring occasionally with using a spoon or spatula, let the mixture simmer uncovered for 7 to 10 minutes to thicken. Once thickened, cover, and set aside to keep warm while you prepare the vegetables.
- Heat a medium pan over medium heat with the oil. Add in the eggplants and cook for 7 to 10 minutes, tossing occasionally, until the eggplants have browned and become tender. Transfer to a plate and let cool.
- Bring a pot of water to a boil. Lower in the bok choy and cook for 2 minutes until bright green and tender. Remove the bokchoy, and immediately and transfer to a plate to cool.
- To plate, transfer the short ribs and sauce to a large serving dish. Top with the eggplant and blanched bokchoy. Sprinkle the crushed peanuts on top. Serve with rice and bagoong guisado on the side.
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