Description
Warm up with a comforting bowl of Apple Carrot Beef Rib Soup, a hearty and flavorful dish perfect for chilly days. This Asian-inspired soup combines tender beef short ribs with sweet apple, earthy carrots, and aromatic spices. With a rich broth that simmers to perfection, this soup is sure to become a favorite in your household.
Ingredients
Scale
Beef Rib Soup:
- 2 pounds beef short ribs
- 2 large carrots, peeled and cut into chunks
- 1 large apple (Fuji or Honeycrisp), cored and quartered
- 1 small onion, quartered
- 3 cloves garlic, smashed
- 1-inch piece fresh ginger, sliced
- 8 cups water
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
Garnish:
- 2 green onions, chopped
- Optional fresh cilantro
Instructions
- Rinse the Beef Ribs: Rinse the beef ribs under cold water.
- Boil the Ribs: In a large pot, cover the ribs with water, bring to a boil, and simmer for 5 minutes to remove impurities. Drain and rinse the ribs.
- Cook the Soup: Return the ribs to a clean pot. Add water, carrots, apple, onion, garlic, ginger, soy sauce, and vinegar. Simmer for 2 ½ to 3 hours, skimming foam or fat.
- Season and Serve: Remove solids, season the broth, and serve hot, garnished with green onions and cilantro.
Notes
- This soup develops deeper flavor if made a day ahead.
- Strain and refrigerate overnight, then skim off solidified fat before reheating.
- Serve with rice or crusty bread for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Simmering
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 330
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg
