If you’ve been craving a bowl of something hearty, comforting, and beautifully simple, you’ll fall in love with this Beef Ribs Nilaga Recipe. This classic Filipino boiled soup stars juicy beef short ribs simmered until tender, mingling with bright vegetables like corn, potatoes, and cabbage in a crystal-clear broth. Every spoonful is clean yet rich, infused with savory flavors that warm you up from the inside out. Whether you’re new to Filipino cuisine Main Course.
Ingredients You’ll Need
This Beef Ribs Nilaga Recipe calls for just a handful of simple ingredients, but trust me, they each play a crucial role. From the marrow-rich beef ribs to the pops of sweet corn and bright greens, every element builds a deeply satisfying, iconic soup.
- Beef short ribs: These are meaty, marbled, and pack amazing flavor into the broth—beef shank or oxtail make excellent swaps if you prefer.
- Water: Start with cold water; it gently draws out the rich beef essence as the pot simmers.
- Yellow onion (quartered): Adds sweetness and depth to the broth foundation.
- Garlic (crushed): Lends a subtle, earthy aroma that pairs beautifully with beef.
- Fish sauce (optional): For a savory, umami boost—use sparingly for depth, or skip for a milder soup.
- Potatoes (peeled and halved): They soak up broth, turning soft and creamy while thickening the soup slightly.
- Corn on the cob (chunks): Brings gentle sweetness and sunshine to every ladleful.
- Green cabbage (wedges): Wilts into silkiness while contributing a fresh, green note.
- Carrot (chunks): Adds color and a whisper of extra sweetness, making the broth mellow and bright.
- Green beans (trimmed): For a crisp-tender bite and vibrant green color right before serving.
- Salt and black pepper: Essential for seasoning the broth to perfection—don’t forget a final taste test!
- Green onions or chopped parsley (optional): Sprinkle on top for a fresh, uplifting finish and pop of color.
How to Make Beef Ribs Nilaga Recipe
Step 1: Simmer the Beef Ribs
Grab your largest, heaviest pot and add the beef short ribs along with 8 cups of water. Set it over high heat and bring it all to a rolling boil. As soon as you see foamy scum rising to the surface, reduce the heat to a gentle simmer. Don’t skip skimming! This step keeps your Beef Ribs Nilaga Recipe broth clear and tasting clean, not murky.
Step 2: Infuse with Aromatics
Add the quartered onion and crushed garlic, nestling them in with the beef ribs. Now, let everything simmer for 1 to 1 ½ hours. This long, slow cook pulls out every drop of beefy goodness and allows the aromatics to subtly flavor the broth. Your kitchen will smell amazing!
Step 3: Season and Build Layers
If you want that deep Filipino umami, stir in the fish sauce now. Give it a quick stir, then taste and feel free to add more if you love a bolder flavor. The beauty of this dish is how customizable it is—let it reflect your own palate!
Step 4: Add Potatoes and Carrots
Once the beef is melt-in-your-mouth tender, add the potato halves and chunky carrots. These need a head start since they take about 10 minutes to soften perfectly without turning mushy. They’ll absorb all the delicious broth, becoming little flavor bombs in the finished soup.
Step 5: Introduce Sweet Corn
After 10 minutes, add the corn on the cob pieces. Another 10 minutes here lets the corn release its sweetness into the broth while staying juicy and cheerful. This is where the soup really starts to look irresistible.
Step 6: Finish with Cabbage and Green Beans
Now, it’s time for cabbage wedges and green beans. These tender green veggies only need 5 to 7 minutes—they’ll stay vibrantly colored and just crisp-tender. No one likes overcooked greens, so watch carefully at this stage!
Step 7: Season and Serve
Last, taste your broth and adjust the salt and black pepper. Ladle generous portions of Beef Ribs Nilaga Recipe into deep bowls, making sure everyone gets a bit of everything. If you’re feeling fancy, finish with green onions or parsley for a fresh, inviting touch.
How to Serve Beef Ribs Nilaga Recipe
Garnishes
For a classic presentation, sprinkle chopped green onions or parsley right over your steaming bowl of soup. These garnishes don’t just look pretty—they add a burst of freshness and a light crunch that lifts each spoonful of Beef Ribs Nilaga Recipe. A wedge of calamansi or lemon on the side is another great touch for a bit of zing.
Side Dishes
No Filipino table is complete without an extra serving of steaming white rice beside your Beef Ribs Nilaga Recipe. The mild, fluffy rice soaks up the savory broth, rounding out every bite. For a little extra fun, serve with a side dish of patis (fish sauce) and chili for those who like their nilaga with a kick.
Creative Ways to Present
If you’re serving for a gathering or just want to impress, offer Beef Ribs Nilaga Recipe family-style. Arrange all the tender beef and vegetables on a big platter, pour broth into a jug, and let guests build their own bowls. You can also serve individual mini bowls as a comforting starter for a Filipino-inspired dinner party.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer them into airtight containers, making sure to keep the broth and solids together. Beef Ribs Nilaga Recipe will keep in the fridge for up to 3 days. The flavors actually deepen overnight, so don’t be surprised if tomorrow’s bowl tastes even better!
Freezing
Nilaga freezes pretty well! Cool the soup completely, portion it into freezer-safe containers, and freeze for up to 2 months. Just be aware that potatoes can get a bit softer upon thawing, but the soup will still taste fantastic. Label with dates for easy grab-and-heat meals.
Reheating
To reheat, simply bring the soup to a gentle simmer in a saucepan or microwave in individual bowls. If the veggies seem a little too soft, you can toss in a handful of fresh green beans or cabbage during reheating for extra crisp-tender bites. Taste and adjust seasoning if needed before serving again.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While short ribs are traditional and provide an incredible flavor and richness, you can also use beef shank, oxtail, or even brisket for your Beef Ribs Nilaga Recipe. Each cut adds its unique character, so don’t hesitate to experiment.
How do I keep the broth clear and not cloudy?
The key to a clear broth in Beef Ribs Nilaga Recipe is skimming the surface frequently during the initial boil and simmer. For ultra-clarity, you can parboil the ribs for five minutes, toss the water, rinse the meat, and start with fresh water.
Is fish sauce necessary?
Fish sauce is optional but recommended! It brings an unmistakable savory oomph to the Beef Ribs Nilaga Recipe, but if you’re sensitive to fermented flavors or want a lighter broth, feel free to leave it out or replace it with a dash of salt.
Can I make this recipe gluten-free?
This recipe is naturally gluten-free, making it perfect for anyone avoiding gluten. Just double-check that your fish sauce is certified gluten-free, and you’re good to go!
What’s the best way to serve leftovers?
Leftover Beef Ribs Nilaga Recipe is wonderful reheated on the stovetop or microwave. You can serve it as soup, or try shredding the leftover beef and using it for sandwiches, or even over fried rice for a fun, next-day twist.
Final Thoughts
If you’re searching for a meal that brings comfort and connection to your table, give this Beef Ribs Nilaga Recipe a try. From the rich, tender beef down to the sweet, earthy vegetables, it’s a bowl that promises simple joy in every slurp. I hope you enjoy it as much as my family does—happy cooking!
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Beef Ribs Nilaga Recipe
- Total Time: 1 hour 45 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
Beef Ribs Nilaga is a comforting Filipino beef soup dish made with tender beef short ribs and an assortment of vegetables simmered in a flavorful broth. This hearty and nutritious meal is perfect for family dinners or cold weather days.
Ingredients
Beef Ribs:
2 pounds beef short ribs,
Water:
8 cups,
Vegetables:
1 medium yellow onion (quartered), 3 cloves garlic (crushed), 1 tablespoon fish sauce (optional), 2 medium potatoes (peeled and halved), 2 corn on the cob (cut into chunks), 1 small green cabbage (cut into wedges), 1 large carrot (cut into chunks), 6–8 pieces green beans (trimmed), salt and black pepper to taste, green onions or chopped parsley for garnish (optional)
Instructions
- Prepare the Beef: In a large pot, combine the beef ribs and water. Bring to a boil, then reduce to a simmer. Skim off any scum that rises to the surface.
- Cook the Beef: Add the onion and garlic, and simmer the beef for 1 to 1½ hours, or until tender. Stir in the fish sauce if using.
- Add Vegetables: Add the potatoes and carrots and cook for 10 minutes. Then add the corn and cook for another 10 minutes.
- Finish the Dish: Add the cabbage and green beans and simmer for an additional 5–7 minutes, or until all vegetables are tender. Season with salt and black pepper to taste.
- Serve: Serve hot with steamed white rice and garnish with green onions or parsley if desired.
Notes
- You can also use beef shank or oxtail instead of short ribs.
- For a clearer broth, parboil the beef ribs for 5 minutes, then drain and rinse before simmering.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Filipino
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 100 mg
