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

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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