Short Rib Soup Recipes

SLOW COOKER SPICY SHORT-RIB NOODLE SOUP

Steps:

• Remove any silver skin from the surface of the short ribs, and then make 2 cuts across the grain, through the meat down to the bone. (See how-to photo.) Put the ribs in the slow cooker.
• Whisk together the broth, soy, sugar, ginger, chile paste, sesame oil, garlic, and scallion whites. Pour over the ribs. Cover and cook on HIGH for 6 hours.
• About 30 minutes before serving, put the rice noodles in a bowl with hot water to cover. Soak until tender and pliable, about 30 minutes.
• Skim any fat that may collect on top of the beef broth and discard.
• Divide the noodles among 6 large shallow bowls and ladle the broth over top. (Cut the meat from the ribs if desired.) Divide the meat evenly among the bowls. Garnish as desired with the carrots, cucumber, cilantro, lime and the remaining green parts of the scallion and more chile paste, if desired.

BEEF SHORT RIB FRENCH ONION SOUP

Steps:

• Mix flour, 2 tablespoons salt, 1 tablespoon black pepper, paprika, garlic powder, and onion powder in a bowl. Dredge beef short ribs in the seasoned flour mixture. Reserve 3 tablespoons of leftover seasoned flour.
• Heat olive oil in a large pot over medium-high heat and pan-fry the beef ribs until browned on all sides, 3 to 5 minutes per side. Remove ribs and set aside. Turn heat down to medium and melt butter in the pot; cook and stir sweet onions in the butter until soft and slightly browned, about 15 minutes. Stir constantly and reduce heat if onions begin to burn.
• Stir 3 tablespoons of reserved seasoned flour mixture into the onions and cook and stir for 10 minutes; pour in beef broth and sherry. Bring to a boil, stirring constantly, until soup is slightly thickened; season with more salt and black pepper, if desired.
• Strip leaves from thyme sprigs and add leaves to the soup. Gently return short ribs to the pot, reduce heat to low, and simmer soup until ribs are tender, about 2 1/2 hours. Stir soup every hour or so.
• Preheat the oven's broiler.
• Ladle soup into oven-safe soup crocks, placing a short rib into each bowl. Top soup with 2 slices of French bread per bowl and sprinkle about 1/4 cup of Gruyere cheese over each crock.
• Place crocks under broiler until cheese is browned and bubbling, 2 to 3 minutes.

BRAISED BEEF SHORT RIB SOUP WITH NOODLES

Steps:

• Gather the ingredients.
• Preheat oven to 300 F. Chop onion, and slice celery into roughly same size pieces as onion.
• Cut carrots lengthwise, then slice them into half-moons - again, about same size as onion and celery.
• Generously season beef short ribs with Kosher salt.
• In a large Dutch oven or heavy, oven-proof soup pot, brown beef on all sides over high heat in a small amount of oil. Remove beef from pot and set aside.
• Add carrot, celery, onion, and garlic and sauté in resulting beef juices until slightly browned.
• Add wine and use a wooden spoon or heat-proof spatula to loosen all the brown bits (called fond ) from bottom of pan.
• Add tomatoes, bay leaves, and browned beef. Add stock. If there's not enough liquid to cover meat, add water until ribs are just submerged.
• Bring to a boil, then cover with a tightly fitting lid and transfer to oven.
• Let beef braise untouched for 4 hours. Remove pot from oven and carefully remove beef ribs from braising liquid.
• Pull meat off bones (it should pretty much just fall right off) and chop it against grain into small pieces. Set aside.
• Add noodles to braising liquid and simmer over medium heat for about 8 minutes or until noodles are tender. Turn off heat.
• Add beef and stir until meat is heated through. Season to taste with kosher salt and black pepper. Serve hot.

SHORT RIB AND CABBAGE SOUP

Steps:

• Early in the day, or a day in advance, combine short ribs, beef stock, 1 1/2 cups chicken stock, wine, 1 sprig thyme and 1 carrot, quartered, in saucepan. Add black pepper to taste and 4 cups water, bring to simmer and cook very gently, partly covered, until ribs are tender, about 2 hours.
• Transfer to large bowl, cool to room temperature, cover and refrigerate about 6 hours or overnight. Discard solidified fat. Remove meat, bones, carrot and herbs. Place cooking liquid in saucepan. (You should have about 4 cups; if not, add water.) Bring to simmer and set aside.
• Discard bones, fat and gristle. Cut meat into 3/4-inch dice. Set aside.
• Dice remaining carrots. Heat butter in large saucepan. Add turnip, celery, leeks, onion, potato, cabbage and carrots. Sauté until soft and barely colored. Add bay leaf, remaining thyme, liquid from cooking ribs and remaining chicken stock. Simmer, partly covered, 40 minutes. Add meat; simmer 15 minutes. Season with salt and pepper.
• To serve, ladle soup into warm soup plates, and place slice of toast topped with cheese on each portion. Dust with parsley.

SLOW COOKED KOREAN-STYLE SHORT RIB SOUP

Steps:

• Remove any silver skin from the surface of the short ribs, and then make 2 cuts across the grain, through the meat down to the bone. (See how-to photo.) Put the ribs in the slow cooker.
• Whisk together the broth, soy, sugar, ginger, chili paste, sesame oil, garlic, and scallion whites. Pour over the ribs. Cover and cook on HIGH for 6 hours.
• About 30 minutes before serving, put the rice noodles in a bowl with hot water to cover. Soak until tender and pliable, about 30 minutes.
• Skim any fat that may collect on top of the beef broth and discard.
• Divide the noodles among 6 large shallow bowls and ladle the broth over top. (Cut the meat from the ribs if desired.) Divide the meat evenly among the bowls. Garnish as desired with the carrots, cucumber, cilantro, lime and the remaining green parts of the scallion and more chili paste, if desired.

MIKE ROY'S SOUPER SHORT RIBS FOR THE SLOW-COOKER

Steps:

• Dust short ribs with flour and place them in a hot large skillet over medium-high heat. Brown ribs on all sides in oil, and put them in the bottom of the crockery-cooker.
• Stir together the wine and soups. Spoon this seasoning mix over meat so that each piece is coated.
• Cover and cook at LOW for 6-8 hours.
• Remove meat to a warm platter, and skim off any excess fat from cooking liquid. Thicken with roux and serve as gravy on the side, if desired. I don't bother with thickening the cooking liquid. It's great as it is!