THE Coconut Adobo Rib Bowl

Method

1. Preheat the ovenSet your oven to 160°C (fan 150°C). Brown the beef: In a heavy oven-proof pot or Dutch oven over medium–high heat, add the oil. Pat dry and season the short ribs then sear on all sides until deeply browned. Remove and set aside.
2. Build the adobo base:In the same pot (don’t wipe it out): Add the crushed garlic and diced onion cook for 30–45 seconds until fragrant. Pour in the white vinegar and let it bubble for about 1 minute. Add the soy sauce, finely sliced kaffir lime leaves, Sichuan peppercorns and bay leaves. Return the short ribs to the pot.
3. Add coconut milk and braising liquid (chicken broth/stock)and brown sugar. Pour in enough stock so the ribs are mostly covered. Bring everything to a gentle simmer on the stove.
4. Oven braise: Cover the pot with a lid and transfer to the oven. Cook for 1.5–2 hours, until the beef is fork-tender. Remove the pot from the oven and lift the ribs out onto a plate to rest.
5. Reduce the adobo sauce: Strain the braising liquid into a saucepan. Simmer over medium heat for 8–12 minutes, stirring occasionally, until the sauce is glossy, slightly thickened and concentrated in flavour. Taste and adjust if needed with: a little more vinegar (for tang),a splash of soy (for salt), ora pinch more sugar (for balance). Return the ribs to the reduced sauce to keep warm.
6. Cook your soy–honey–garlic carrots:In a saucepan or wide pan over medium heat: Add the butter and some neutral oil. Add minced garlic and cook 20–30 seconds until fragrant. Add the baby carrots, followed by the soy sauce and the honey. Add a small splash of water, cover and cook for 5-6 minutes to soften slightly. Remove the lid and simmer another 2–3 minutes, tossing, until the carrots are tender and glossy.
7. To serve:Spoon rice into a bowl. Top with the coconut adobo short ribs, drizzle over the reduced sauce, and serve the soy-honey garlic carrots alongside. Top off with a some scallions.