Description
Hearty beef rib soup blends tender meat with sweet carrots, golden corn, and peppery radish for a comforting culinary journey. Rich broth and balanced flavors invite warm connections around your family table.
Ingredients
Scale
Meat:
- 2 lbs (900g) beef short ribs or beef back ribs
Vegetables:
- 3 carrots, peeled and sliced into rounds
- 2 ears of corn, cut into thirds (or 1 cup corn kernels)
- 6 radishes, quartered
- 1 large onion, quartered
- 4 garlic cloves, smashed
Liquid and Seasonings:
- 10 cups (2.5L) water
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- 2 tablespoons fish sauce or soy sauce (optional, for added flavor)
- Salt and pepper to taste
Garnish:
- Fresh cilantro or parsley
- Lime wedges
Instructions
- Heat a robust cast-iron pot and expertly sear the beef ribs, developing a deep caramelized exterior that will infuse the entire soup with intense umami flavor.
- Transfer the golden-brown ribs to a plate, then introduce diced onions and minced garlic into the same pot, sautéing until they release their aromatic essence and turn translucent.
- Reintroduce the seared ribs to the pot, then cascade beef broth over them, along with carefully selected bay leaves and fragrant thyme sprigs.
- Bring the liquid to a vigorous boil, then reduce to a gentle simmer, allowing the ribs to slowly tenderize and release their rich, meaty essence over approximately 90-120 minutes.
- Gently incorporate sliced carrots, sweet corn kernels, and thinly sliced radishes into the simmering liquid, continuing to cook until the vegetables reach a perfect al dente consistency.
- Carefully remove the herb sprigs and bay leaves, then taste the soup and fine-tune the seasoning with kosher salt and freshly cracked black pepper.
- Ladle the hearty soup into warm serving bowls, ensuring each portion contains succulent meat, vibrant vegetables, and a deeply flavored broth.
Notes
- Sear ribs at high temperature to lock in deep, rich flavors and create a delicious caramelized exterior that enhances overall taste profile.
- Choose bone-in beef ribs for maximum richness and tender meat that falls off the bone, creating a more satisfying and traditional soup experience.
- Slice vegetables uniformly to ensure even cooking and consistent texture throughout the soup, preventing some pieces from becoming mushy while others remain undercooked.
- Swap traditional beef for leaner protein options like chicken or turkey to create a lighter version suitable for those watching fat intake, maintaining the soup’s comforting essence.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Korean
Nutrition
- Serving Size: 8
- Calories: 200
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg