Hearty Beef Short Rib Soup: Perfect for Kids Staying Home
Boost Your Immunity: Making Delicious Beef Short Rib Soup at Home
These days, going out is difficult due to COVID-19. Why not make a delicious beef short rib soup with your kids at home? The tender, slow-cooked short ribs and refreshing vegetables create a nutritious and satisfying meal. This recipe for homemade beef short rib soup, made with love and care, will make any day feel special.
Beef Short Ribs and Broth Ingredients
- 1kg beef short ribs (trimmed)
- 1/2 Korean radish (daikon), cut into large chunks
- 2 stalks green onions, cut into large pieces
- 1 onion, halved with skin on
- 1 apple, cored and quartered
- 6 dried red dates
- 20 cloves garlic
- 2 slices ginger
- 2 dried shiitake mushrooms, lightly rinsed
Mustard Sauce (Optional)
- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp mustard paste (or wasabi)
- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp mustard paste (or wasabi)
Cooking Instructions
Step 1
First, let’s remove the blood from the beef short ribs. Place the 1kg of short ribs in cold water and soak for about 2 hours to drain the blood. Changing the water once or twice during this time will help remove the blood more thoroughly. Draining the blood well is crucial for a clear and clean-tasting broth.
Step 2
After draining the blood, place the beef short ribs in boiling water and blanch for about 5 minutes. This initial blanching step helps remove impurities and residual blood, resulting in a clearer soup base. Make sure the water is at a rolling boil when you add the ribs.
Step 3
Remove the blanched short ribs from the boiling water and rinse them thoroughly under cold running water. Pay attention to rinsing between the bones and any blood residue on the meat to prevent the broth from becoming cloudy.
Step 4
Place the cleaned beef short ribs in a pot. Add enough cold water to completely submerge the ribs, ensuring there’s ample water beyond just covering them. This is where the flavorful broth will begin to develop.
Step 5
Add all the prepared broth ingredients – Korean radish, green onions, onion, apple, red dates, garlic, ginger, and dried shiitake mushrooms – to the pot with the short ribs. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 1 hour to tenderize the ribs and allow the flavors to meld. After the hour, remove the vegetables and mushrooms. Continue simmering for another 30 minutes to an hour until the beef is completely tender. Your delicious beef short rib soup is now ready!
