Beef Rib Soup with Carrots, Corn, and Radishes
A warm and comforting soup featuring tender beef ribs, sweet corn, earthy carrots, and peppery radishes in a flavorful broth. This soup is perfect for cozy evenings or as a satisfying meal any time of year.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 4-6 servings 1x
- Category: Main Dish / Soup
- Method: Simmering
- Cuisine: Global
Ingredients
Scale
- 2 lbs (900g) beef short ribs or beef back ribs
- 10 cups (2.5L) water
- 1 large onion, quartered
- 4 garlic cloves, smashed
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- 3 carrots, peeled and sliced into rounds
- 2 ears of corn, cut into thirds (or 1 cup corn kernels)
- 6 radishes, quartered
- 2 tablespoons fish sauce or soy sauce (optional, for added flavor)
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
- Lime wedges for serving
Instructions
- Prepare the Beef Ribs:
- Rinse the beef ribs under cold water to remove excess blood or bone fragments.
- Make the Broth:
- In a large pot, combine the beef ribs, water, onion, garlic, peppercorns, and bay leaves.
- Bring to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, skimming off any foam or impurities that rise to the surface.
- Add the Vegetables:
- After simmering the broth, remove the onion, garlic, and bay leaves. Add the carrots, corn, and radishes to the pot.
- Simmer for an additional 20-30 minutes, or until the vegetables are tender and the beef is falling off the bone.
- Season the Soup:
- Stir in fish sauce or soy sauce if desired, and season with salt and pepper to taste. Adjust the seasoning as needed.
- Serve:
- Ladle the soup into bowls, ensuring each serving gets a mix of beef, vegetables, and broth. Garnish with fresh cilantro or parsley. Serve with lime wedges on the side for a tangy finish.
Notes
- For a richer broth, you can brown the beef ribs in a bit of oil before boiling them.
- Add additional vegetables like potatoes, zucchini, or green beans for more variety.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.