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.
Ingredients
Scale
- 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)
Instructions
- Start by rinsing the beef short ribs under cold water to remove any impurities. Pat them dry with paper towels.
- 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.
- In the same pot, add the quartered onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
- Return the seared beef ribs to the pot. Pour in 8 cups of water, ensuring the ribs are fully submerged.
- 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.
- 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.
- 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 its not tender yet, continue to simmer for an additional 30 minutes to 1 hour.
- 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.
- Continue to simmer for another 20-30 minutes until the mushrooms and daikon are cooked through and tender.
- 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.
- 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.
- Return the shredded beef to the pot, stirring it into the broth and vegetables.
- 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