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
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Final Refinement: Extract herb sprigs and bay leaves, then calibrate seasoning with kosher salt and black pepper, balancing the soup’s intricate flavor profile.
- 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