Beef Ribs with Meatballs Recipe

This comforting soup dish is perfect for cold rainy days. Take bulalo up a notch by adding beef ribs to the recipe!

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Ingredients

In a heavy bottom sauce pot, add oil.
Sweat the ginger, onion and garlic until fragrant.
Add the short ribs. 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 short ribs and the broth once again.

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 short ribs.

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.