SoCal Adobo Beef ShortRib
The secret sauce behind SoCal’s crowd favourite the ‘Adobo Beef ShortRib’
A mouth-watering, tender short rib cooked in a sweet and savoury sauce that will make you wish for more.
The sauce is a labour of love and effort, but the results are game changing. If you’ve never stumbled upon this sauce previously, then buckle up as your taste buds are about to go on an adventure.
Keep scrolling to find out the secret ingredients into making this deep, rich and bowl licking sauce.
The Secret Sauce
The sauce for the Riverina Black Angus MB2+ beef short rib is a culmination of two moles: Mole Poblano and Salsa Negra. Making Mole Poblano to start is not an easy process, it takes three days to prepare and has over 20 ingredients. The recipe comes from Mexico, which traditionally uses ingredients that were available in ones pantry at all times. We’re talking chiles, Mexican chocolate, and spices. This component of the sauce, gives it its sweet, spicy and savoury flavours to it.
The mole poblano is then combined with salsa negra, which is a salsa made up with chipotle Marita chillies, fried in fat and blended with piloncillo syrup, which ultimately gives the sauce its spice and smokey flavour.
This combination of special sauce and tender beef ribs is sure to get your mouth watering!
There’s no time to waste, book your table below and try our Adobo Beef ShortRib.