Delicious Filipino-Style Braised Beef Ribs (Kaldereta Ribs)
 Introduction:
Craving melt-in-your-mouth beef ribs packed with flavor? Imagine slow-cooked ribs smothered in a rich, savory sauce that combines the heart of Filipino cooking with the soul of comfort food. This dish is more than just dinner — it’s a flavorful experience you’ll want to repeat. Let’s dive into this unforgettable Kaldereta-style beef ribs recipe.
 Ingredients:
 For the Ribs:
- 3 lbs (1.5 kg) beef short ribs
- 1 tbsp salt
- 1 tsp black pepper
- 1 tbsp white vinegar or coconut vinegar
- 2 bay leaves
- 1 large onion, chopped
- 5 garlic cloves, smashed
- 1 cup water (for initial simmering)
 For the Sauce:
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1/2 cup mixed bell peppers (red and green), chopped
- 2 ripe tomatoes, peeled and diced
- 1/4 cup tomato paste
- 1 cup beef broth (from the simmered ribs)
- 1/4 cup shredded cheese (optional but rich!)
- 1/2 cup evaporated milk or cooking cream
- 1 tsp sugar
- Salt and pepper to taste
 Optional Add-Ins:
- 2 potatoes, fried or boiled, cubed
- 1 carrot, sliced
- Green olives
- Chili flakes or fresh chili for heat
Instructions:
1. Prepare & Simmer the Ribs:
- Rinse the ribs and rub with salt, pepper, and vinegar.
- In a pot, add ribs, bay leaves, onion, garlic, and water.
- Simmer for 45–60 minutes (or 25 minutes in a pressure cooker) until the ribs are tender.
- Set the ribs aside and reserve the broth.
2. Sear the Ribs:
- In a skillet, heat oil over medium-high heat.
- Brown the ribs on all sides until they develop a deep, caramelized crust.
- Remove and set aside.
3. Make the Sauce:
- In the same skillet, sauté the onions and garlic until fragrant.
- Add diced tomatoes and cook until they break down.
- Stir in tomato paste and cook for 2–3 minutes.
- Pour in the reserved beef broth and mix well.
- Add potatoes, carrots, bell peppers, and olives (if using).
- Return the ribs to the pan and simmer together for 15–20 minutes.
4. Add Creamy Finish:
- Lower the heat and add the evaporated milk and cheese.
- Let it simmer gently, stirring until the sauce is thick and creamy.
- Season with salt, pepper, and sugar to balance the flavors.
How to Serve:
Serve hot over steamed white rice or with Filipino bread rolls (Pandesal). Top with chopped parsley or extra cheese for that wow factor.
Tips:
- Letting the ribs sit in the sauce longer = more flavor.
- Add spicy chili if you like heat.
- This dish reheats beautifully — perfect for meal prep or next-day feasts.