Beef Rib Soup: A Hearty Recipe for Comforting Flavor

Beef Rib Soup is a hearty and comforting dish that warms the soul and tantalizes the taste buds. This savory soup, rich in flavor and nutrients, has its roots in various cultures, often serving as a staple during family gatherings and festive occasions. The tender beef ribs simmered to perfection create a broth that is both robust and satisfying, making it a beloved choice for many.

People adore Beef Rib Soup not only for its rich, meaty flavor but also for its delightful texture, where the tender meat falls off the bone and melds beautifully with the vegetables. This dish is incredibly convenient, as it can be prepared in large batches, making it perfect for meal prep or feeding a crowd. Whether enjoyed on a chilly evening or as a nourishing meal any time of year, Beef Rib Soup is sure to become a favorite in your culinary repertoire.

this Recipe

Ingredients:

• 2 pounds beef short ribs
• 8 cups water
• 1 large onion, quartered
• 4 cloves garlic, minced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce (optional)
• 1 teaspoon black peppercorns
• 2 bay leaves
• 1 teaspoon salt (adjust to taste)
• 1 tablespoon vegetable oil
• 1 cup mushrooms, sliced (shiitake or button mushrooms work well)
• 1 cup daikon radish, sliced (optional)
• 1 cup green onions, chopped (for garnish)
• Fresh cilantro, chopped (for garnish)
• Chili flakes or fresh chili (optional, for heat)

Preparing the Beef Ribs

1. Start by rinsing the beef short ribs under cold water to remove any impurities. Pat them dry with paper towels.
2. In a large pot, heat the vegetable oil over medium-high heat. Once hot, add the beef short ribs in batches, searing them on all sides until they are browned. This should take about 5-7 minutes per batch. Remove the ribs and set them aside on a plate.

Making the Broth

1. In the same pot, add the quartered onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
2. Return the seared beef ribs to the pot. Pour in 8 cups of water, ensuring the ribs are fully submerged.
3. Add the sliced carrots, celery, soy sauce, fish sauce (if using), black peppercorns, bay leaves, and salt to the pot. Stir to combine all the ingredients.
4. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 2-3 hours. This slow cooking process will help tenderize the meat and develop rich flavors.

Adding Vegetables

1. After 2-3 hours of simmering, check the tenderness of the beef. It should be fork-tender and easily pull away from the bone. If it’s not tender yet, continue to simmer for an additional 30 minutes to 1 hour.
2. Once the beef is tender, add the sliced mushrooms and daikon radish (if using) to the pot. Stir gently to incorporate them into the broth.
3. Continue to simmer for another 20-30 minutes until the mushrooms and daikon are cooked through and tender.

Final Seasoning and Serving

1. After the vegetables are cooked, taste the broth and adjust the seasoning if necessary. You can add more salt or soy sauce according to your preference.
2. Once seasoned to your liking, remove the pot from heat. Carefully take out the beef ribs and place them on a cutting board. Let them cool slightly before shredding the meat off the bones. Discard the bones and any excess fat.
3. Return the shredded beef to the pot, stirring it into the broth and vegetables.
4. To serve, ladle the soup into bowls. Garnish with chopped green onions, fresh cilantro, and chili flakes or fresh chili for a bit of heat if desired.

Tips for the Best Beef Rib Soup

• For a richer flavor, consider adding a piece of kombu (dried seaweed) to the broth while it simmers. Remove it before serving.
• If you prefer a clearer broth, you can strain the soup through a fine-mesh sieve before serving to remove any solids.
• Feel free to customize the vegetables based on your preference. Other great additions include bok choy, spinach, or even potatoes.
• This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will deepen as it sits. Reheat gently on the stove before serving.

Conclusion:

In summary, this Beef Rib Soup recipe is a must-try for anyone looking to warm their hearts and bellies with a comforting, hearty dish. The rich flavors of tender beef ribs simmered with aromatic vegetables create a delightful harmony that is both satisfying and nourishing. Whether you enjoy it on a chilly evening or as a centerpiece for a family gathering, this soup is sure to impress. For serving suggestions, consider pairing your Beef Rib Soup with a crusty loaf of bread for dipping or a side salad to balance the richness of the dish. You can also experiment with variations by adding your favorite vegetables, such as carrots or potatoes, or even incorporating spices like chili flakes for a bit of heat. We encourage you to try this Beef Rib Soup recipe and make it your own! Don’t forget to share your experience and any personal twists you add to the recipe. Your feedback and creativity can inspire others to enjoy this delicious dish as well. Happy cooking! Print

Beef Rib Soup: A Hearty Recipe for Comforting Flavor
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• Author: Maria
• Total Time: 200 minutes
• Yield: 6 servings 1x
Print Recipe
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Description
This Beef Rib Soup is a comforting and hearty dish featuring tender beef short ribs simmered in a rich broth with aromatic vegetables. Perfect for cozy meals, it’s customizable with your favorite veggies and garnished with fresh herbs for added flavor.
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Ingredients
Scale 1x2x3x
• 2 pounds beef short ribs
• 8 cups water
• 1 large onion, quartered
• 4 cloves garlic, minced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce (optional)
• 1 teaspoon black peppercorns
• 2 bay leaves
• 1 teaspoon salt (adjust to taste)
• 1 tablespoon vegetable oil
• 1 cup mushrooms, sliced (shiitake or button mushrooms work well)
• 1 cup daikon radish, sliced (optional)
• 1 cup green onions, chopped (for garnish)
• Fresh cilantro, chopped (for garnish)
• Chili flakes or fresh chili (optional, for heat)
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Instructions
1. Start by rinsing the beef short ribs under cold water to remove any impurities. Pat them dry with paper towels.
2. In a large pot, heat the vegetable oil over medium-high heat. Once hot, add the beef short ribs in batches, searing them on all sides until they are browned (about 5-7 minutes per batch). Remove the ribs and set them aside on a plate.
3. In the same pot, add the quartered onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
4. Return the seared beef ribs to the pot. Pour in 8 cups of water, ensuring the ribs are fully submerged.
5. Add the sliced carrots, celery, soy sauce, fish sauce (if using), black peppercorns, bay leaves, and salt to the pot. Stir to combine all the ingredients.
6. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 2-3 hours.
7. After 2-3 hours of simmering, check the tenderness of the beef. It should be fork-tender and easily pull away from the bone. If it’s not tender yet, continue to simmer for an additional 30 minutes to 1 hour.
8. Once the beef is tender, add the sliced mushrooms and daikon radish (if using) to the pot. Stir gently to incorporate them into the broth.
9. Continue to simmer for another 20-30 minutes until the mushrooms and daikon are cooked through and tender.
10. After the vegetables are cooked, taste the broth and adjust the seasoning if necessary. You can add more salt or soy sauce according to your preference.
11. Once seasoned to your liking, remove the pot from heat. Carefully take out the beef ribs and place them on a cutting board. Let them cool slightly before shredding the meat off the bones. Discard the bones and any excess fat.
12. Return the shredded beef to the pot, stirring it into the broth and vegetables.
13. To serve, ladle the soup into bowls. Garnish with chopped green onions, fresh cilantro, and chili flakes or fresh chili for a bit of heat if desired.
Notes
• For a richer flavor, consider adding a piece of kombu (dried seaweed) to the broth while it simmers. Remove it before serving.
• If you prefer a clearer broth, you can strain the soup through a fine-mesh sieve before serving to remove any solids.
• Feel free to customize the vegetables based on your preference. Other great additions include bok choy, spinach, or even potatoes.
• This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will deepen as it sits. Reheat gently on the stove before serving.
• Prep Time: 20 minutes
• Cook Time: 180 minutes