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Beef Ribs with Meatballs
Learn a different and fun take on the Filipino favorite, Bulalo!
Main course
Ingredients
Beef Ribs with Meatballs
Calculate the cost of this dish here:
Number of servings
−
+
Price of the dish on the menu
Total cost of the ingredients
₱58.84
Cost of one serving
Cost of ingredients (%)
Ingredient label
Name
Price in ... (use your local currency)
Quantity
% Food cost of the part
Total costs
Beef Ribs and Broth
Canola Oil
/ml
45.0 ml
0%
Ginger, sliced
/g
20.0 g
0%
White Onions, peeled and sliced into quarters
/g
150.0 g
0%
Garlic Cloves, peeled and bruised
/g
30.0 g
0%
Beef short ribs, cut into 2 inch segments
/kg
1.2 kg
0%
Fish Sauce
/ml
60.0 ml
0%
Water
/l
4.0 l
0%
Lemongrass stalks, bruised
/g
100.0 g
0%
Knorr Beef Broth Base 1.5kg
/g
60.0 g
0%
702
Beef Tendon
Beef Tendons
/g
500.0 g
0%
Meatball
Ground Beef
/g
250.0 g
0%
Ground Pork
/g
170.0 g
0%
Knorr Beef Seasoning Powder 1kg
/g
8.0 g
0%
417
Knorr Oyster Flavoured Sauce 3.6kg
/g
60.0 g
0%
0
White Onions, finely minced
/g
60.0 g
0%
Coriander Leaves
/g
5.0 g
0%
Oil For Frying
/
0.0
0%
Knorr Rock Sugar Honey Sauce 3kg
/g
30.0 g
0%
Ground White Pepper
/tsp
1.0 tsp
0%
Fish Sauce
/ml
10.0 ml
0%
Garnish
Pechay, Tagalog
/g
100.0 g
0%
Corn on the cob
/pc
2.0 pc
0%
Ingredient name
/
Disclaimer: The prices shown are an indication, based on wholesalers in the market. These are subject to fluctuation due to seasonal change and supply. UFS can in no way be held responsible for any deviations from reality.
Beef Ribs and Broth
-
Canola Oil 45.0 ml
-
Ginger, sliced 20.0 g
-
White Onions, peeled and sliced into quarters 150.0 g
-
Garlic Cloves, peeled and bruised 30.0 g
-
Beef short ribs, cut into 2 inch segments 1.2 kg
-
Fish Sauce 60.0 ml
-
Water 4.0 l
-
Lemongrass stalks, bruised 100.0 g
Beef Tendon
-
Beef Tendons 500.0 g
Meatball
-
Ground Beef 250.0 g
-
Ground Pork 170.0 g
-
White Onions, finely minced 60.0 g
-
Coriander Leaves 5.0 g
-
Oil For Frying
-
Knorr Rock Sugar Honey Sauce 3kg 30.0 g
-
Ground White Pepper 1.0 tsp
-
Fish Sauce 10.0 ml
Garnish
-
Pechay, Tagalog 100.0 g
-
Corn on the cob 2.0 pc
Preparation
-
Beef Ribs and Broth
- In a heavy bottom sauce pot, add oil.
- Sweat the gingers, onions and garlic until fragrant.
- Add the shortribs. Let the meat brown a bit.
- Season with fish sauce. Pour in the water
- Add the lemongrass stalks and the Knorr Beef Broth. Bring to a boil then turn it down to simmer. Cook for 3 hours or until beef is tender. Taste and adjust seasoning.
- When the meat is already tender, strain from the broth. Remove the other vegetables from the broth as well.
- Remove the excess fat from the broth. Combine the shortribs and the broth once again.
-
Beef Tendon
- To prepare the tendons, boil in water with bay leaves, peppercorns and coriander root.
- Cook in the pressure cooker for 30-35 minutes or until the tenders are cooks through and almost tender.
- Cut into 2 inch segments.
- Add tendons to the pot of simmering shortribs.
-
Meatball
- Combine all the ingredients for the meatballs.
- Form into 25g meatballs.
- Shallow fry the meatballs until golden brown to help hold its shape before adding it to the beef broth.(The meatballs do not have to be cooked through)
- Place over paper towels to absorb excess oil.
- Add the meat balls to the simmering broth. Cook until the meatballs are cooked through.
- To finish the soup, add the rock sugar and let it cook until it has melted.
- Season with ground white pepper.
-
Garnish
- To serve, portion the short ribs, tendon and 2 meatballs in each serving bowl.
- Pour the hot soup over the meat.
- Top with chiffonade of fresh pechay leaves and corn kernel.
