Why You’ll Love This Recipe
This Beef Rib Soup is the ultimate comfort food, with a rich, savory broth and perfectly cooked vegetables. It’s an easy-to-make yet flavorful dish, ideal for any meal. The tenderness of the beef and the natural sweetness of the corn, alongside the earthy radishes, create a soup that’s both satisfying and nutritious. Perfect for gatherings, family meals, or even as leftovers, this soup is sure to please everyone at the table.
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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Beef Ribs
Rinse the beef ribs under cold water to remove any 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.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 2 to 2.5 hours
- Total Time: Approximately 2 hours and 15 minutes
Variations
- Additional Vegetables: You can add other vegetables such as potatoes, zucchini, or green beans to increase the flavor and nutrition of the soup.
- Spicy Beef Rib Soup: For a spicy kick, add chili flakes, jalapeños, or Thai bird’s eye chilies to the broth.
- Herb Infused Soup: Try adding fresh herbs like thyme or rosemary for a more aromatic flavor profile.
- Bone Broth: For a richer broth, use bone broth instead of water, or roast the beef ribs before boiling them for a deeper flavor.
Storage/Reheating
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the soup for up to 2 months. To reheat, thaw overnight in the fridge and warm on the stovetop.
FAQs
Can I use other cuts of beef for this recipe?
Yes, you can use other beef cuts such as chuck roast or brisket. However, short ribs or back ribs are ideal because they provide 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 the cooking time. Cook the beef and broth on high pressure for about 45 minutes, and then follow the same steps for adding vegetables.
What other vegetables can I add?
Feel free to add potatoes, zucchini, or green beans to the soup for additional flavor and texture. You can also experiment with sweet potatoes for a slightly different twist.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. If you want to freeze the soup, portion it into freezer-safe containers and freeze for up to 2 months.
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 the ultimate comfort food. With its rich broth and tender beef, combined with the sweetness of corn and the crunch of radishes, it’s a nourishing, hearty dish that will warm you from the inside out. Whether you’re serving it for a family meal or making it for leftovers, this soup is sure to become a staple in your kitchen. Enjoy the flavors and the warmth it brings to your table!
Beef Rib Soup with Carrots and Corn Recipe
- Prep Time: 15 minutes
- Cook Time: 2 to 2.5 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Simmering
- Cuisine: International
Description
This Beef Rib Soup with Carrots, Corn, and Radish is a hearty and comforting dish with tender beef, sweet corn, and crunchy radishes in a flavorful broth. Perfect for family meals or gatherings, it’s a delicious and nourishing option.
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
Instructions
- Rinse the beef ribs under cold water to remove any excess blood or bone fragments.
- 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.
- After simmering, remove the onion, garlic, and bay leaves. Add the carrots, corn, and radishes. Simmer for an additional 20-30 minutes, or until the vegetables are tender and the beef is falling off the bone.
- Stir in fish sauce or soy sauce if desired, and season with salt and pepper to taste. Adjust seasoning as needed.
- Ladle the soup into bowls, ensuring each serving has beef, vegetables, and broth. Garnish with fresh cilantro or parsley, and serve with lime wedges for a tangy finish.
Notes
Add other vegetables like potatoes, zucchini, or green beans for added flavor and nutrition.
For a spicy version, add chili flakes, jalapeños, or Thai bird’s eye chilies to the broth.
For a richer broth, use bone broth instead of water or roast the beef ribs before boiling.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Freezing is also an option for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 75mg
