The Coziest Hearty Beef Rib Soup with Carrots, Corn, and Radish Recipe

Steaming hot beef rib soup warms hearts on chilly evenings, promising a comforting blend of hearty ingredients that dance with rich, savory flavors.

Tender beef ribs melt into a robust broth, creating a symphony of textures and tastes.

Vibrant carrots, sweet corn, and crisp radishes add unexpected dimensions to this classic soup.

Each spoonful carries the essence of home-cooked comfort and nourishment.

Slow-simmered to perfection, this recipe transforms simple ingredients into a memorable meal.

The soup beckons you to gather around the table and savor every delicious bite.

Let this soul-warming recipe become your new cold-weather companion.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 45 minutes

Calories: 200 kcal

Servings: 8

What You Need for Beef Rib Soup with Veggies

• Beef Ribs: Bring robust depth and hearty texture, selecting well-marbled cuts with rich fat content for maximum flavor intensity.
• Beef Broth: Enhances soup's foundational flavor, choosing low-sodium varieties allows better seasoning control.

• Onions: Provide sweet undertones and complex layering, selecting fresh, firm onions with minimal bruising.
• Garlic: Delivers warm, pungent notes, choosing firm, plump cloves without green sprouts ensures best taste.
• Bay Leaves: Contribute subtle herbal complexity, selecting fragrant, intact leaves without discoloration.
• Thyme: Adds earthy, woodland-like aromatics, preferring fresh sprigs over dried for brighter flavor profile.

• Carrots: Introduce subtle sweetness and vibrant color, choosing crisp, bright orange specimens without blemishes.
• Corn Kernels: Bring summer-like freshness and gentle sweetness, selecting tender, bright yellow kernels.
• Radishes: Provide crisp, peppery contrast, picking firm, bright red radishes with smooth skin.
• Salt: Balances and amplifies overall soup flavor, using kosher or sea salt for cleaner taste.
• Black Pepper: Adds warm, subtle heat, freshly ground provides most intense flavor profile.

Tools That Help Simmer Beef Rib Soup Slowly

• Large pot: Heavy-bottomed, spacious cooking vessel for searing beef and simmering soup.
• Cutting board: Sturdy surface for chopping vegetables and preparing ingredients.
• Sharp knife: Essential for precisely slicing beef ribs, carrots, onions, garlic, and radishes.
• Wooden spoon or spatula: Perfect for stirring and moving ingredients while cooking.
• Measuring cups: Helpful for accurately portioning beef broth and ingredients.
• Tongs: Great for handling and turning beef ribs during searing process.

Cook Beef Rib Soup with Carrots, Corn, and Radish

• Brown the Beef Ribs

Heat a large pot and sear the beef ribs until they develop a gorgeous golden-brown exterior, creating a mouthwatering foundation of rich flavor for your soup.

• Create Aromatic Base

Toss diced onions and minced garlic into the same pot, letting them dance and release their incredible fragrance, softening to build deep flavor layers.

• Launch the Slow Cooking

Slide the beef ribs back into the pot, pour in beef broth, and add bay leaves and thyme. Let everything bubble gently, transforming the liquid into a luxurious broth while the meat becomes incredibly tender over 1-2 hours.

• Welcome the Vegetables

Drop in sliced carrots, bright corn kernels, and crisp radish rounds. Allow these colorful ingredients to simmer and mingle, absorbing the delicious meaty essence for 30-40 minutes.

• Final Touch of

Sample your creation, then sprinkle in salt and pepper to elevate the flavors. Fish out the bay leaves and herb sprigs, then ladle this hearty soup into waiting bowls.

Tips for Getting Broth That’s Rich and Comforting

• Create a deeper, more complex taste by ensuring beef ribs develop a rich, golden-brown crust during initial searing – this caramelization releases incredible flavor compounds that elevate the entire soup.
• Prepare the soup a day in advance to allow flavors to intensify and marry together, making the broth even more delicious and rich when reheated.
• Swap corn with cauliflower florets for a lower-carbohydrate version that maintains the soup's hearty texture and nutritional profile while reducing overall carbohydrate content.
• Transfer browned ribs, vegetables, and broth into a slow cooker and cook on low for 6-8 hours for a hands-off approach that guarantees tender meat and deeply developed flavors.
• Experiment with fresh herbs like rosemary or parsley as garnish, or stir in chopped fresh cilantro just before serving to brighten the soup's overall flavor profile and add a fresh, green note.

Serve This Soup on Chilly Days

• Hearty Meal Companion: Serve this rich beef rib soup alongside warm, crusty sourdough bread to soak up the delicious broth and add a satisfying crunch.
• Protein Power Boost: Pair the soup with a quinoa or brown rice side to increase protein content and create a more filling, nutritionally balanced meal.
• Fresh Herb Finisher: Sprinkle freshly chopped parsley, chives, or cilantro on top just before serving to add a bright, fresh layer of flavor and beautiful green color contrast.
• Wine Pairing Delight: Complement the deep, savory soup with a medium-bodied red wine like Pinot Noir or Merlot, which will enhance the beef's rich flavors and provide a lovely dining experience.

Store Soup in Freezer-Safe Containers

• Transfer cooled soup into airtight containers, ensuring each portion is tightly sealed to maintain freshness. Glass or heavy-duty plastic containers work best for preserving flavor and preventing potential leaks.
• Store beef rib soup in the refrigerator for 3-4 days maximum. Keep the liquid and solid ingredients together to retain optimal taste and texture. Always use clean utensils when handling to prevent bacterial contamination.
• Freeze soup portions in freezer-safe containers or heavy-duty freezer bags, leaving slight space for expansion. Properly stored soup can remain delicious for up to 3 months. Label containers with date and contents for easy tracking.
• Thaw frozen soup overnight in the refrigerator. Reheat gently on stovetop, stirring occasionally to distribute heat evenly. Add a splash of beef broth if soup appears too thick after refrigeration. Avoid microwaving to maintain meat's tenderness and prevent uneven heating.

FAQs

• What makes the beef ribs tender in this soup?

Slow simmering is the key. Cooking the ribs on low heat for 1-2 hours breaks down the tough connective tissues, resulting in melt-in-your-mouth meat that easily falls off the bone.

• Can I use different cuts of beef for this soup?

While beef ribs work best, you can substitute with chuck roast or short ribs. These cuts have similar fat content and become wonderfully tender when slow-cooked.

• Is searing the beef ribs really necessary?

Yes, searing creates a flavorful brown crust called the Maillard reaction. This process develops rich, deep flavors that enhance the overall taste of the soup’s broth.

• How do the radishes contribute to the soup's flavor?

Radishes add a subtle peppery and crisp element to the soup. They provide a fresh, light contrast to the rich, hearty beef and create an interesting texture in each spoonful.

Hearty Beef Rib Soup With Carrots, Corn, And Radish Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 15 reviews

• Total Time: 2 hours 45 minutes
• Yield: 9 1x

Print Recipe

Pin Recipe

Description

Hearty beef rib soup combines tender meat with sweet carrots, crisp corn, and peppery radish for a comforting meal. Regional Mexican culinary traditions shine through this nourishing bowl you’ll savor with each warming spoonful.

---

Ingredients

Scale 1x2x3x

• 2 lbs (900g) beef short ribs or beef back ribs
• 10 cups (2.5L) water
• 1 large onion, quartered
• 3 carrots, peeled and sliced into rounds
• 2 ears of corn, cut into thirds (or 1 cup corn kernels)
• 4 garlic cloves, smashed
• 6 radishes, quartered
• 2 bay leaves
• 1 tsp whole black peppercorns
• 2 tbsps fish sauce or soy sauce (optional, for added flavor)
• Salt and pepper to taste
• Fresh cilantro or parsley
• Lime wedges

Cook Mode Prevent your screen from going dark

---

Instructions

1. Searing: Thoroughly caramelize beef ribs in a cast-iron pot to unlock deep, robust flavor profiles, creating a golden-brown exterior that promises rich taste.
2. Aromatic Foundation: Sauté onions and garlic in the same pot until they become translucent, releasing their intricate fragrance and capturing residual meat juices for enhanced depth.
3. Liquid Immersion: Return seared ribs to the pot, pour beef broth over them, and introduce bay leaves and thyme sprigs, creating a complex flavor base for the soup.
4. Slow Transformation: Reduce heat to a gentle simmer, allowing ribs to undergo a tender metamorphosis over 90-120 minutes, breaking down connective tissues and infusing the broth with intense meaty essence.
5. Vegetable Integration: Incorporate carrots, corn, and radishes into the simmering liquid, cooking until vegetables reach a perfect crisp-tender state while maintaining their vibrant colors and nutritional integrity.
6. Final Refinement: Extract herb sprigs and bay leaves, then calibrate seasoning with kosher salt and black pepper, balancing the soup’s intricate flavor profile.
7. Presentation: Serve the soup in warm bowls, ensuring each portion showcases succulent meat, colorful vegetables, and a deeply nuanced broth that tells a culinary story.

Notes

Enhance Meat Tenderness: Allow beef ribs to rest at room temperature for 30 minutes before cooking, ensuring even cooking and maximum softness.

Develop Rich Flavor Profile: Sear ribs at high heat with minimal movement to create a golden-brown crust, which locks in deep umami and creates complex taste layers.

Manage Vegetable Texture: Add root vegetables like carrots and radishes later in cooking process to prevent overcooking and maintain their crisp, fresh texture and vibrant colors.

Control Soup Consistency: Use low and slow simmering technique to break down connective tissues in ribs, creating a naturally thickened broth without additional thickeners.

• Prep Time: 15 minutes
• Cook Time: 2 hours 30 minutes
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: Korean

Nutrition

• Serving Size: 9
• Calories: 250
• Sugar: 3g
• Sodium: 500mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 70mg