Sinigang Beef Short Ribs with Tamarind Broth

Sinigang beef short ribs is a Filipino sour soup made with tender, slow-simmered beef, tamarind, and vegetables in a savory broth. The ribs add richness that balances the bright, tangy soup; souring agents and vegetables vary from cook to cook, so this version uses tamarind, radish, eggplant, and greens.

Ingredients

3 lb (1.36 kg) bone-in beef short ribs, cut into individual ribs if needed
10 cups (2.4 L) water, plus more as needed
1 medium yellow onion, about 8 oz (225 g), peeled and quartered
2 medium tomatoes, about 10 oz (285 g), quartered
1 tbsp (15 ml) fish sauce, plus more to taste
1 packet (about 1.4 oz/40 g) sinigang sa sampalok soup mix, preferably a plain tamarind variety
1 lb (450 g) daikon radish, peeled and cut into ½-inch (1.25 cm) half-moons
2 Japanese eggplants, about 12 oz (340 g), cut into 1½-inch (4 cm) pieces
8 oz (225 g) green beans, trimmed and cut into 2-inch (5 cm) lengths
1 bunch (about 8 oz/225 g) water spinach (kangkong), tough stems trimmed and leaves and tender stems cut into 3-inch (7.5 cm) lengths
2 green finger chilies, such as long green chilies, left whole (optional)
Salt and freshly ground black pepper, as needed
Steamed rice, for serving

Instructions

Prepare the ribs. Pat the short ribs dry and season lightly with salt and pepper. Put them in a large heavy pot and add the water. Bring to a gentle boil over medium-high heat, skimming off the gray foam that rises during the first 10 minutes. A gentle simmer rather than a rolling boil helps keep the broth clearer.
Simmer until tender. Add the onion and tomatoes. Lower the heat so the liquid barely simmers, partially cover, and cook for about 2 hours, turning the ribs occasionally. Add hot water if needed to keep the ribs mostly submerged. They are ready when a fork slides into the meat easily and it is loosening from the bone. Beef short ribs are a whole cut, so the USDA FSIS safe minimum internal temperature is 145°F (63°C) followed by a 3-minute rest; for this soup, cook them longer until tender. Check the thickest piece with a food thermometer without touching bone.
Season the broth. Stir in the fish sauce and the sinigang mix, starting with about three-quarters of the packet if you prefer a milder sourness. Simmer for 2 minutes, taste, and add the remaining mix a little at a time until the broth is pleasantly tart and savory. Packet salt levels and sourness vary, so adjust before adding more fish sauce or salt.
Cook the firm vegetables. Add the daikon and simmer for 8 minutes, or until it is beginning to turn tender but still holds its shape.
Add quick-cooking vegetables. Stir in the eggplant and green beans and cook for 5–7 minutes, until both are tender. Add the whole chilies now if using; keep them whole for gentle flavor, and avoid breaking them if you want less heat.
Finish the greens. Add the water spinach and cook for 1–2 minutes, just until wilted. Taste the broth and adjust with more tamarind mix, fish sauce, salt, or water. Serve hot, with steamed rice.

Tips

Choose ribs with some meat and connective tissue. English-cut short ribs work well. If the ribs are sold in a slab, ask the butcher to cut between the bones or use a sturdy knife and take care.
Use tamarind to control the sourness. Sinigang mix is convenient and widely available in Filipino and Asian markets. For a less processed alternative, simmer 3–4 tablespoons (45–60 g) tamarind paste in the broth, then taste and add more as needed; paste brands differ in strength and salt. You can also use strained pulp from about 8 oz (225 g) fresh or frozen tamarind pods, simmered and pressed through a sieve. Lime or calamansi can brighten the soup, but they taste sharper and less rounded than tamarind.
Keep the simmer gentle. A hard boil can make the meat fibers tighten and the broth cloudy. If the pot boils vigorously, lower the heat and skim excess fat from the surface.
Add vegetables in stages. Daikon needs longer than greens, and water spinach turns limp if overcooked. If kangkong is unavailable, use baby spinach, added at the very end; it wilts faster and has a softer texture.

Serving Suggestions

Ladle the ribs, vegetables, and broth into deep bowls and serve with steamed white rice. The rice softens the soup’s sourness and catches the broth. Put extra fish sauce and sliced fresh chilies on the table for diners who want a saltier or hotter bowl. Short ribs can be served whole or separated from the bones before serving; check for small bone fragments if removing them.

Variations

For a more vegetable-forward pot, add one small taro root, about 8 oz (225 g), peeled and cut into chunks with the daikon; simmer until tender. Bok choy or mustard greens can stand in for water spinach, though mustard greens bring a stronger, more peppery flavor. Some versions use a different souring agent, such as green mango or guava, and others include okra or gabi. These changes are normal regional and household variations, not a fixed formula. If using a highly salted soup mix, add fish sauce only after tasting the finished broth.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in shallow airtight containers. Keep for 3–4 days in the refrigerator. The broth may become more pronounced in flavor as it sits, while eggplant and greens soften. For best texture, you can store the broth and ribs separately from any leftover greens.

To freeze, cool promptly and freeze the broth and ribs in airtight freezer-safe containers for up to 3 months for best quality. The vegetables may become soft after thawing, so add fresh vegetables when reheating if you prefer. Thaw overnight in the refrigerator. Reheat on the stove until steaming throughout and a food thermometer reads 165°F (74°C), stirring the broth and checking the temperature in several places. Bring only the portion you plan to eat to a simmer; avoid repeatedly cooling and reheating the whole pot.

Frequently Asked Questions

Can I make sinigang beef short ribs in a pressure cooker?
Yes. Use the cooker’s beef or high-pressure setting and follow its minimum-liquid requirements, since models differ. Cook the ribs until fork-tender, then release pressure according to the manufacturer’s directions. Add the tamarind and vegetables afterward and simmer uncovered; the vegetables need only a few minutes and should not be pressure-cooked with the ribs.

Can I use a different cut of beef?
Yes. Beef chuck or bone-in beef shank can work, but cooking time depends on the size and cut. Simmer until the meat is fork-tender rather than relying on the short-rib timing. Shank is especially rich in connective tissue and may need additional time.

Why is my broth too sour or too salty?
Soup mixes vary, and adding the full packet at once can make the broth overly sharp or salty. Dilute it with hot water or unsalted beef broth, then add a little more meat or vegetables if available. If it is not sour enough, stir in more mix or tamarind paste gradually and taste after each addition.

Do I need to brown the short ribs first?
No. Browning is optional and is not necessary for tender ribs or a flavorful soup. It adds a roasted note and deeper color, but it also takes extra time and can make the broth less clear. If you brown them, do so in batches before adding the water and scrape the browned bits into the pot.

Can I prepare the soup ahead?
Yes. Cook the ribs and broth a day ahead, cool and refrigerate them promptly, then skim off any solidified fat if desired. Reheat to 165°F (74°C), add the vegetables in stages, and cook until just tender. This keeps the greens from sitting in hot broth overnight.

What can I use instead of water spinach?
Baby spinach, bok choy, or mustard greens are practical substitutes. Baby spinach wilts in under a minute; bok choy usually needs a few minutes, depending on stem thickness. The flavor and texture will differ from water spinach, but each works in the tangy broth.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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