Roasted Beef Short Ribs Pancit with Jasmine Rice
A roasted Filipino beef short rib pancit with garlic, taro leaves and eggplant, finished with bay leaves, annatto oil and vinegar, served over jasmine rice.
Ingredients
Instructions
Season the beef short ribs and saute them over medium-high heat until well browned, about 7 minutes.
Add the garlic, taro leaves and eggplant, cooking until softened, about 7 minutes.
Stir in the bay leaves, annatto oil, soy sauce and vinegar for 3 minutes.
Cook the jasmine rice separately and fluff with a fork.
Let the short ribs simmer for about 7 minutes so they become tender.
Taste and adjust the seasoning.
Serve hot over the jasmine rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.