This Asian Beef Short Rib is a Filipino recipe called Paksiw. Filipino Paksiw is so simple to make (simmered in vinegar and soy sauce) yet so succulent and rich in flavor. I used dried banana blossoms to enhance the flavor and aroma of this dish.
What Is Paksiw and What Does It Tastes Like
"Paksiw" is a Filipino style of cooking where the meat is simmered in vinegar and soy sauce. Other ingredients are added like sugar, water, or broth to help balance out the acidity. What you get is a dish that is so full of flavor that satisfies all your taste buds from sweet to sour, salty, bitter, and savory.
Paksiw is perfectly paired with steamed white rice. 🍚
Ingredients and Substitutions
Most of the ingredients for this Asian Beef Short Ribs recipe can be found in your local grocery store or Asian markets.
- Beef Short Ribs: Any cuts of meat will work well for this recipe. Since the vinegar is used to simmer the meat, even tougher cuts of meat would work well for this recipe. Check the cooking time for the Instant Pot since it will vary depending on the types of meat you use.
- Dried Banana Blossom: Dried Lily blossoms can also be used as a substitute.
- Olive Oil: Sesame oil can also be used to give this dish a nuttier taste.
- Liquid: Beef or Chicken Stock, Beef or Chicken Broth, or Cold Water can be used.
- White Sugar: Brown sugar would be a great substitute as it will give your dish a richer golden color and will also give it a more decadent flavor.
- Soy Sauce: Use Coconut or Tamari Sauce for a gluten-free option.
- Aromatics: Black Pepper Corn, Bayleaf, and Garlic Cloves
See the recipe card for Filipino Paksiw below for exact quantities.
Want more recipes? Go to recipe index to see other gourmet recipes sorted by category!
What Is Banana Blossom
The Banana blossom also known as “banana heart”, is a fleshy, purple-skinned flower, shaped like a tear, which grows at the end of a banana fruit cluster. Its taste is delicate and fragrant and adds a hint of sweetness and enhances the rich aroma of the dish.
Where Can I Find Banana Blossom
I bought a pack of dried banana blossoms from Seafood City, a grocery store where you can find ingredients for all your Filipino Cooking.
You can also find dried banana blossoms on Amazon.
How To Cook Filipino Paksiw Using An Instant Pot
STEP 1: Set the Instant Pot to sauté for 10 minutes.
STEP 2: Add olive oil then sear short ribs for 5 minutes on each side.
STEP 3: Add the rest of the ingredients.
STEP 4: Set the Instant Pot to pressure cook for 50 minutes.
STEP 5: Enjoy this sweet and savory Filipino Paksiw with steamed white rice! 🍛
How To Thicken The Sauce
If you want to thicken the sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Gradually stir into the hot sauce until well blended. Adjust seasoning with salt and black pepper as desired.
I love using my Instant Pot to make these Asian Beef Short Ribs because it reduces cooking time and tenderizes tough cuts of meat. My Instant Pot is my go-to kitchen appliance, especially on a busy weeknight.
Any leftover Filipino Paksiw should be stored promptly in a sealed container in the refrigerator for 3-5 days.
Filipino Paksiw can also be placed in plastic bags, or glass containers, promptly sealed, and placed in the freezer for 2 to 3 months.
In essence, yes! Both dishes start with the basic ingredients, vinegar, soy sauce, bay leaf, black peppercorns, and garlic.
Properly stored, dried banana blossoms will last for about 6 to 12 months at normal room temperature.
Yes! Check out my recipe for Chicken Adobo.
Reheat the dish on the stovetop over low heat until warmed through. Alternatively, you can also reheat the Paksiw in the microwave.
Instant Pot Recipes
📖 Recipe Card
- 2 tablespoon Olive Oil
- 2 pounds Beef Short Ribs
- 4 cloves Garlic smashed
- 2 dried Bayleaves
- ½ cup Soy sauce
- 2 cups Beef Broth Chicken Broth
- ½ cup Sugar
- 1 tablespoon Black Peppercorns
- 3 tablespoon Vinegar
- 4 ounces Dried Banana Blossoms
- Set the Instant Pot to sauté for 10 minutes.
- Add olive oil then sear short ribs for 5 minutes on each side.
- Add the rest of the ingredients.
- Set the Instant Pot to pressure cook for 50 minutes.
- Enjoy this sweet and savory Filipino Paksiw with steamed white rice! 🍛
- If you want to thicken the sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Gradually stir into the hot sauce until well blended. Adjust seasoning with salt and black pepper as desired.
- Any leftover Filipino Paksiw should be stored promptly in a sealed container in the refrigerator for 3-5 days.
- Filipino Paksiw can also be placed in plastic ziploc bags, or glass containers, promptly sealed, and placed in the freezer for 2 to 3 months.