Description
Hearty apple carrot beef rib soup delivers rich comfort straight from rustic kitchens. Warm spices and tender meat blend perfectly, offering a nourishing bowl that wraps you in delicious, satisfying flavors.
Ingredients
Scale
Meat:
- 2 lbs (900 g) beef short ribs
Vegetables and Fruits:
- 1 large onion, peeled and quartered
- 2 medium carrots, peeled and cut into chunks
- 2 medium apples, peeled, cored, and cut into wedges (use Fuji, Gala, or Honeycrisp)
- 2 celery stalks, cut into chunks
- 2 cloves garlic, crushed
- 1-inch (2.5 cm) piece of ginger, sliced
Liquid and Seasonings:
- 6 cups (1.5 liters) water or beef broth
- 2 tablespoons soy sauce
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 tablespoon honey or brown sugar (optional, for added sweetness)
Garnish:
- Fresh parsley or cilantro, chopped
- Green onions, sliced
Instructions
- Clean the beef ribs thoroughly under cold running water, carefully removing any visible bone fragments or debris. Use a sharp knife to trim excess fat if desired.
- Fill a large cooking pot with water and bring to a rolling boil. Submerge the ribs and rapidly cook for approximately 5 minutes to eliminate impurities and surface proteins. Immediately drain and rinse the ribs with cold water to halt the cooking process.
- Return the blanched ribs to the pot and add aromatic vegetables including onion, garlic, ginger, carrots, and celery. Pour in beef broth or water to create a rich, flavorful liquid base. Bring the mixture to a gentle boil, then reduce heat and allow the soup to simmer slowly.
- Cover the pot and let the soup gently simmer for 90-120 minutes, periodically skimming accumulated foam and excess fat from the surface. The goal is to develop tender, fall-apart beef and extract maximum flavor from the ingredients.
- Introduce apple wedges to the simmering soup, along with seasonings like soy sauce, salt, pepper, and a touch of honey. Continue cooking for an additional 25-35 minutes until the fruits and vegetables reach a soft, melting consistency.
- Carefully taste the soup and fine-tune the seasoning, adjusting salt and pepper levels to create a balanced flavor profile. The liquid should have a harmonious blend of savory and subtle sweet notes.
- Carefully ladle the steaming soup into serving bowls, ensuring each portion contains a generous mix of tender beef, soft apples, and caramelized carrots. Optionally garnish with fresh herbs like parsley or finely chopped green onions for added brightness and visual appeal.
Notes
- Select meaty, well-marbled beef ribs for richer, more flavorful soup that falls easily off the bone during slow cooking.
- Choose firm, slightly tart apples like Granny Smith or Honeycrisp to maintain texture and provide a bright, balanced flavor profile in the soup.
- Blanching ribs before simmering helps remove excess fat and impurities, resulting in a clearer, cleaner-tasting broth without gamey undertones.
- Low and slow simmering breaks down tough connective tissues, transforming ribs into meltingly tender meat that easily separates from bones.
- For a lighter version, replace beef ribs with leaner chicken thighs and adjust cooking time to prevent meat from becoming tough or dry.
- Enhance nutritional value by adding additional root vegetables like parsnips or turnips for extra vitamins and complex, earthy undertones.
- Create a gluten-free option by using tamari instead of traditional soy sauce and ensuring all ingredients are certified gluten-free.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg