Description
Hearty beef rib soup celebrates traditional Mexican culinary techniques with rich, slow-simmered flavors. Tender meat and garden-fresh vegetables provide a comforting meal you can savor with family and friends.
Ingredients
Scale
- 2 lbs (900g) beef short ribs
- 2 lbs (900g) beef back ribs
- 10 cups (2.5L) water
- 1 large onion, quartered
- 4 garlic cloves, smashed
- 3 carrots, peeled and sliced into rounds
- 2 ears of corn, cut into thirds
- 1 cup corn kernels
- 6 radishes, quartered
- 2 tbsps fish sauce
- 2 tbsps soy sauce
- 1 tsp whole black peppercorns
- 2 bay leaves
- Salt to taste
- Pepper to taste
- Fresh cilantro
- Fresh parsley
- Lime wedges
Instructions
- Preparation: Rinse beef ribs under cold water, carefully removing any blood or bone fragments to create a clean base for the soup.
- Initial Cooking: Place beef ribs in a large pot with whole onion, garlic cloves, peppercorns, and bay leaves. Cover completely with water and bring to a rolling boil, then reduce to a gentle simmer for 1.5-2 hours, skimming foam periodically.
- Broth Refinement: Remove herb and spice components, leaving a clear, flavor-rich broth that captures the essence of beef and seasonings.
- Vegetable Integration: Add carrots, corn kernels, and radish slices to the simmering liquid. Cook for 20-30 minutes until vegetables become tender and meat begins to separate from bones.
- Flavor Enhancement: Introduce fish sauce or soy sauce to elevate the soup’s depth. Adjust seasoning with salt and pepper to create a balanced, complex flavor profile.
- Serving Presentation: Transfer soup into serving bowls, ensuring each portion contains a harmonious blend of meat, vegetables, and robust broth. Garnish with fresh cilantro or parsley and accompany with lime wedges to provide a bright, citrusy accent.
Notes
- Skim Impurities Carefully: Remove foam and fat during simmering to create a clear, clean-tasting broth without cloudy residue.
- Choose Beef Cut Wisely: Select rib meat with good marbling for richer flavor and more tender texture, preferably bone-in for deeper stock development.
- Control Cooking Temperature: Maintain a gentle simmer between 180-190°F to prevent meat from becoming tough and ensure gradual flavor extraction.
- Enhance Vegetable Timing: Add root vegetables like carrots earlier and delicate corn/radishes later to prevent overcooking and maintain optimal texture and nutritional value.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Korean
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg