
Beef Rib Soup with Carrots, Corn, and Radish 🥩
Ingredients
For the Beef Ribs:
2 lbs beef short ribs (bone-in)
8 cups water
1 tablespoon sea salt (plus more to taste)
1 teaspoon black peppercorns
3 garlic cloves, smashed
1 medium onion, quartered
1 bay leaf
For the Soup:
2 large carrots, peeled and cut into chunks
2 ears of corn, cut into 2-inch pieces
1 large white radish (daikon), peeled and cut into thick rounds
2 tablespoons fish sauce (optional for extra depth of flavor)
½ teaspoon black pepper (plus more to taste)
½ teaspoon red pepper flakes (optional for heat)
Optional Garnishes:
Fresh cilantro leaves
Sliced green onions
Lime wedges, for serving
Instructions

In a large pot, add the beef short ribs, water, sea salt, black peppercorns, smashed garlic, quartered onion, and bay leaf.
Bring to a boil, then reduce the heat to low. Skim off any foam that rises to the surface.
Cover and simmer for 1.5 to 2 hours, or until the beef is tender and the broth is rich and flavorful.

Remove the beef ribs and strain the broth to remove onion, garlic, and bay leaf.
Return the strained broth and beef ribs to the pot.

Add the carrots, corn, and radish rounds to the pot.
Season with fish sauce (if using), black pepper, and red pepper flakes (if using).
Simmer for 20-25 minutes, or until the carrots, corn, and radish are tender but not mushy.

Ladle the hot soup into bowls, making sure to get a bit of beef, carrot, corn, and radish in each bowl.
Garnish with fresh cilantro, sliced green onions, and a squeeze of lime juice if desired.