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Andoks Litson Baka Recipe (Filipino Grilled Prime Rib)

Andoks Litson Baka Recipe (Filipino Grilled Prime Rib)

Andoks Litson Baka is a charcoal-grilled beef dish marinated in Filipino aromatics like lemongrass, garlic, and soy sauce, then slow-cooked to achieve tender, smoky meat that's thinly sliced and served with a sweet-spicy vinegar dipping sauce.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Marination Time 8 hours
Course Main Course
Cuisine Filipino
Servings 8
Calories 425 kcal
Difficulty Intermediate

Equipment

  • Hooded Charcoal Grill (Grill na may takip) For achieving authentic smoky flavor
  • Meat Thermometer (Termometro ng karne) For precise cooking temperature
  • Heavy-Bottom Pan (Makapal na kawali) For initial searing
  • Blender For marinade preparation
  • Wire rack (Parilya) For draining excess marinade
  • Basting Brush (Brush para sa pagpapahid) For applying marinade while cooking
  • Sharp knife [Matalas na kutsilyo] For thin slicing
  • Large Ziplock Bags For marinating
  • Aluminum foil For resting the meat

Ingredients
 

For the Beef

  • 1½ kg prime rib roast divided into two 750g sections ("Prime rib" o "Tadyang ng baka")

For the Marinade (Pang-iwi)

  • 3 stalks lemongrass Tanglad
  • 8 cloves garlic peeled (Bawang)
  • 2 tablespoon minced ginger Luya
  • 2 tablespoon brown sugar Asukal na pula
  • 6 tablespoon soy sauce Toyo
  • 2 tablespoon Knorr liquid seasoning
  • 2 tablespoon calamansi or lemon juice Kalamansi o katas ng limon
  • ¼ cup oil Langis
  • ¾ cup water Tubig
  • 1 tablespoon freshly ground black pepper Dinurog na paminta
  • Salt to taste Asin

For the Dipping Sauce (Sawsawan)

  • ¼ cup cane vinegar Suka
  • ½ cup sweet chili sauce Matamis na siling sawsawan

Instructions
 

  • Remove beef from refrigerator 1 hour before cooking to reach room temperature.
  • Make your marinade. Put lemongrass, garlic, ginger, brown sugar, soy sauce, Knorr seasoning, calamansi juice, oil, water, and black pepper in a blender. Blend everything until smooth. Taste and add salt if needed.
  • Place your beef in a ziplock bag. Pour all the marinade over the beef, making sure the meat is fully covered. Seal the bag and refrigerate overnight.
  • Make your dipping sauce by mixing cane vinegar and sweet chili sauce in a bowl. Set aside.
  • Take your marinated beef and let excess marinade drip off on a wire rack. Pat the meat dry with paper towels. Keep the marinade - you'll need it later.
  • Get your charcoal grill ready. You want it at 190°C (375°F). Keep the hot coals on one side of the grill.
  • Heat up a heavy pan until very hot. Sear your beef for 3-4 minutes on each side until it's nicely browned.
  • Move the beef to the cool side of your grill (away from the coals). Close the lid and cook for 45-50 minutes. Every 15 minutes, brush some of the saved marinade on the meat.
  • Once done, let the meat rest for 15 minutes. Then slice it thinly against the grain.
  • No hooded grill? No problem. Cook the beef in your oven at 190°C for the same time. After it's cooked, place some wood chips or charcoal in a fireproof container and light them. Put your beef in a larger covered container with the smoking chips for 15 minutes to get that smoky flavor.
  • Serve your sliced beef with the dipping sauce and enjoy!

Tips from Lola's Kitchen

  • Bruise lemongrass before blending for more flavor
  • Don't skip the searing step - it creates a flavorful crust
  • Let meat rest properly to retain juices
  • Slice against the grain for maximum tenderness
  • Save marinade drippings for extra sauce
 

Nutrition

Calories: 425kcalCarbohydrates: 13gProtein: 35gFat: 28gPolyunsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 113mgSodium: 890mgPotassium: 459mgFiber: 1gSugar: 11gVitamin A: 0.3IUVitamin C: 1mgCalcium: 25mgIron: 3mg
Tried this recipe?Let us know how it was!