Beef Short Rib Soup
Video: Beef Short Rib Soup
Feed your soul with this beef short rib soup! Growing up in Taiwan, this is one of my favorite homemade meals. It's simple yet super satisfying. It showcases the flavors of each ingredient with honesty. So it is important we source quality, fresh ingredients. I recommend sourcing local grass fed beef. Look up “grass fed beef near me” online, or visit your farmer’s market. Not only is grass fed beef healthier for us, we also get to meet the local ranchers who raise the beef with responsible time tested methods.
For many Asian style beef broth, it is ESSENTIAL to parboil the beef by cooking the beef in COLD water and bring to a boil, then discard the water and rinse the beef. Cooking raw bone-in beef in cold water allows the blood and impurities to release in the water as it cooks. You will see the brown scum floating, we do not want that in our soup! Don’t worry about losing the flavor when we discard the dirty water. The real flavor of the beef develops when the soup is simmering, and that is what we are looking for!
For this soup, you may use any noodles you have on hand, but rice noodles and starch vermicelli are my preferred noodles for this soup. Beef short rib soup is amazing on a chilly day. You can double the portions and have delicious leftovers! Just be sure to cook the noodles right before serving.
Serves 4
Beef Short Ribs 2 lb
Cold Water
Salt 1 Tbsp
Ginger 1"
Water 7 cups
Daikon (peeled) 1 lb
Onion (halved) 1
Scallion (chopped) 1 stalk
Garlic (minced) 2 tsp
Starch Vermicelli 4 bundles
Put the beef short ribs in a large pot, add enough COLD water to cover the short ribs. Cover with the lid and bring to a boil. When it boils, uncover and let boil for 10 minutes. Drain, rinse the short ribs to rid of any impurities.
In a large clean pot over medium heat, combine short ribs, salt, ginger and 7 cups of water. Cover and cook for 1 1/2 hours. Water will cook off over time, so check periodically and refill water as needed.
Use a fine mesh strainer to remove the fat from the soup. Add the daikon and onion and cook over medium low heat for 30-45 minutes with the lid.
10 minutes before serving. chop the scallion and mince the garlic. In a separate pot, cook the noodles of your choice by following the package instructions.
Assemble the beef short ribs soup in a bowl: cooked starch vermicelli at the bottom, sprinkle with minced garlic; place short rib, sliced daikon and some onions on top of the vermicelli, top with chopped scallion. Finally, ladle the broth in the bowl. Serve immediately.
Beef Short Rib Soup
