Beef Rib Soup with Carrots, Corn, and Radish š„©
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)
Ā½ teaspoon black pepper (plus more to taste)
Ā½ teaspoon red pepper flakes (optional for heat)
Optional Garnishes:
Fresh cilantro leaves
Sliced green onions
Lime wedges, for serving
Instructions
Ā Prepare the Beef Ribs Broth: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.
Ā Strain the Broth (Optional for Clarity):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.
Ā Add the Vegetables: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.
Ā Serve: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.
