Beef Ribs Nilaga

Beef Ribs Nilaga
Beef Ribs Nilaga

Today there’s more than the pitter-patter of rain on the roof, there were thunder and a little bit of lighting. No cool breeze blowing through the window — but ah, the rainy season is upon us! And with it, of course, comes a craving for dishes that bring warmth and comfort. Enter my Beef Ribs Nilaga, a soup/ulam that perfectly embodies the cozy vibes of this time of year.

To my non-Filipino friends, Nilaga, literally translated as “boiled beef,” is a deceptively simple dish. But don’t let its name fool you. The slow simmering of beef ribs coaxes out a rich, savory broth that’s both hearty and soul-satisfying. The melt-in-your-mouth tender meat falling off the bone is a delightful reward for your patience.

But what truly elevates nilaga to rainy season hero status is the addition of vegetables. Squash (or potato for some), corn, cabbage, and pechay add pops of color, texture, and essential nutrients to the dish. Each spoonful is a symphony of flavors and textures, a perfect balance between the richness of the broth, the tender meat, and the freshness of the vegetables.

Here’s the beauty of nilaga: it’s incredibly customizable. You can adjust the vegetables to your liking, add a dash of fish sauce for a salty kick, or even throw in some bone marrow for extra richness (think a lighter version of bulalo!). No matter your preference, there’s a nilaga out there waiting to warm you up from the inside out.

So, the next time the rain comes pouring down, ditch the takeout and whip up a pot of Beef Ribs Nilaga. The aroma filling your kitchen will be as comforting as the first sip of that steaming broth. It’s a dish that brings people together, perfect for sharing stories and laughter with loved ones as you huddle indoors.

So grab your favorite bowl, spoon up a generous helping of nilaga, and savor the taste of the rainy season. You might just find yourself looking forward to those downpours a little bit more.


Beef Ribs Nilaga

  • Author: Peachy Adarne


  • 750g beef ribs
  • 1 tsp peppercorns
  • water
  • 1/2 large cabbage, cut into pieces
  • 3 cups squash, cut into cubes
  • 1 corn, cut into pieces
  • 2 bunches pechay
  • 1 beef cube
  • 2 tbsp patis
  • 1 tbsp juice of calamansi


  1. Put the beef ribs in a pot and pour enough water to cover it. Bring it to a boil, removing scum just before the water starts to boil.
  2. Turn heat to low. Add the peppercorn and simmer for 45 mins to 1 hour until tender.
  3.  Add beef cubes and mix well.
  4.  Add the squash and corn. Let it simmer for 5 minutes.
  5.  Add the cabbage and the pechay and simmer for another 4 minutes.
  6. Season with patis to taste.
  7. Turn off heat and serve with patis-calamansi dipping sauce and steamed rice.

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →






my photos on delishbook