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Saturday, November 19, 2011

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

  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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  1. I can just imagine the falling-off-the-bones pork, delicious!

  2. Hmmmm..,I love the idea of short ribs in arroz caldo! Sounds so deliciously filling!

  3. Nom. It's definitely soup weather. And in case you ever find yourself with short ribs you don't know what to do with, give them to me...I'll eat them :D

  4. Oooo so perfect for the cold weather! Im sure the short rib addition is amazing.

  5. Ooh, I love the idea of using short ribs instead of chicken

  6. I love the idea of short ribs. I'm going to try it next time. Thanks for sharing!

  7. This is why I love this dish -- its very versatile. You can add just about any meat or not add at all. I love the idea of short ribs, Joy. Thank you for coming up with this theme. :)

  8. I can imagine how packed with flavour that arroz caldo is. Rib bones give so much flavour and the meat is so tasty. Great!

  9. Short ribs in this arroz caldo? Terrific idea! This looks so good! Thanks for sharing. Glad to cook along with you on this KCC event!

  10. I so love fried garlic in my arroz caldo!

  11. I like the short ribs in there, I need to try it!

  12. oh my! just when pork had just been made available today in Qatar! Now i'm thinking to rush with the mob to the one and only liquor and pork shop in the country! LOL! (ooops! maybe not yet, i haven't really confirmed yet that pork is out, hehe!)
    But this i can say, once we really have pork, i will definitely try this arroz caldo version, i'm sure my girls would love this
    Glad to be cooking along with you at KCC :)

  13. Wow, I love your short ribs arroz caldo. Ma-try nga. And yes, more toasted garlic!:)

  14. i love that you use short ribs. makes it more comforting i think! would love to have a bowl now...
    thanks for this month's theme and for all that you do for KCC>

  15. I can imagine how tasty this Arroz of yours...those ribs gives out flavourful broth=) I also love eating bits of tender meat with a little bit of that tendon and stuff.