Introduction
Beef Rib Soup with Carrots, Corn, and Radish is a hearty and comforting dish that warms the soul. This flavorful soup combines tender beef ribs with fresh vegetables to create a nourishing meal perfect for family dinners or gatherings. In this recipe, you’ll learn how to make this delicious soup from scratch.
Ingredients
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
Prep Time
Preparation time for the beef rib soup is approximately 15 minutes.
Cook Time
Cook time is about 2 to 2.5 hours, ensuring the beef is tender and the flavors are well-developed.
Total Time
Total time for this recipe, including preparation and cooking, is around 2 hours and 15 minutes.
Yield
This recipe yields approximately 6 servings, making it perfect for a family meal or leftovers.
Now you’re ready to enjoy your homemade Beef Rib Soup with Carrots, Corn, and Radish! This delightful and nutritious dish is sure to please everyone at the table.
Detailed Directions and 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
Rich Broth:
For a richer broth, you can brown the beef ribs in a bit of oil before boiling them.Additional Vegetables:
Add additional vegetables like potatoes, zucchini, or green beans for more variety.Storage:
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.Cook techniques
Rinsing Meat
Rinsing beef ribs under cold water helps remove any excess blood or bone fragments, ensuring a cleaner broth.Simmering
Simmering the broth involves bringing it to a boil and then reducing the heat to low. This technique allows the flavors to meld together while keeping the beef tender.Skimming Foam
Skimming off any foam or impurities that rise to the surface during simmering is crucial for achieving a clear and flavorful broth.Removing Aromatics
After simmering, it’s essential to remove the onion, garlic, and bay leaves. This prevents overpowering flavors and enhances the soup’s overall taste.Seasoning
Adjusting the seasoning with fish sauce or soy sauce, along with salt and pepper, allows for a personalized flavor profile tailored to your taste.Garnishing
Garnishing the soup with fresh cilantro or parsley adds a burst of color and freshness, while lime wedges provide a bright, tangy finish.FAQ
Can I use other cuts of beef for this recipe?
Yes, you can use other beef cuts, but short ribs or back ribs give the best flavor and tenderness for soup.Can I make this soup in a pressure cooker?
Yes, you can use a pressure cooker to reduce cooking time. Cook on high pressure for about 45 minutes and follow the same steps for adding vegetables.What other vegetables can I add?
You can add potatoes, zucchini, green beans, or any seasonal vegetables you prefer for added flavor and nutrition.How should I store leftovers?
Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months in airtight containers.Can I use frozen corn?
Yes, frozen corn can be used instead of fresh corn. Add it during the last 10 minutes of cooking to prevent overcooking.Conclusion
This Beef Rib Soup with Carrots, Corn, and Radish is a delightful dish that combines rich flavors and nourishing ingredients, making it perfect for any occasion. The tender beef, sweet corn, and crunchy radishes create a harmonious balance that will warm your soul and satisfy your appetite. Enjoy this comforting soup with friends and family, and feel free to experiment with the ingredients to make it your own.More recipes suggestions and combination
Beef Short Rib Stew
Slow-cook beef short ribs with potatoes, carrots, and herbs for a hearty stew that’s perfect for colder days.Chicken and Corn Soup
A lighter option where you can replace beef with chicken, adding sweet corn and diced vegetables for a refreshing meal.Vegetable and Tofu Soup
Swap the beef for firm tofu and load up on seasonal vegetables such as mushrooms, bok choy, and snow peas for a delicious vegetarian version.Spicy Beef Noodle Soup
Add noodles to the beef rib soup, along with chili paste and additional seasonings for a spicy twist on the classic recipe.Seafood and Vegetable Broth
Use shrimp, fish, and a variety of vegetables instead of beef to create a light and flavorful seafood broth perfect for a warm day.Beef and Barley Soup
Incorporate barley into the broth along with the beef and vegetables for a filling and nutritious soup that’s great for meal prep.
