Kulinarya November

This is the time of the year where the weather becomes colder and flu season begins.  All you want is a large bowl of chicken noodle soup, especially the ones with the alphabets.  I choose to pick Arroz Caldo as this month's theme for our cooking club.  Arroz Caldo is the Filipino version of chicken noodle soup.  I had to put a little twist to my normal recipe.  How could I not? Instead of using chicken, I used short ribs.  Does that make this dish called Arroz Short Ribs?  I know that is just weird.  I came up with this just when The Husband decided to slow cook some shorts ribs but had no idea what to do with it.  It sat in my fridge for a couple of days until I decided to use it.  It was pretty good and I would totally make it again.

Arroz Short Ribs

1 Lb Shorts Ribs

4 Cups of Sweet Rice

5 Cloves of Garlic Minced

10 Cups of Water

Salt and Pepper to Taste

Directions

1. First cook the short ribs either in a slow boil for a couple of hours or in a slow cooker.  The meat should be falling off the bone.
2. Once the ribs are fully cooked, heat up a large dutch oven with a little oil.   
3. Add the garlic to start the cook and than the ribs including the bone (the bone provides so much flavor instead of adding powder flavoring. 
4. When the garlic starts to brown, add the rice and season.  Let it toast slightly.
5. Add the water and bring to a boil.  
6. Reduce the heat to a medium to a medium-low heat.  
7. Cook for 15-20.
8. Serve with green onions and toasted garlic (I love myself some toasted garlic).

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