Description
A comforting and hearty Apple Carrot Beef Rib Soup combining tender beef ribs simmered with sweet apples, fresh carrots, and warm spices, perfect for a cozy meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 2 pounds beef ribs (bone-in or boneless)
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 large carrots, sliced
- 2 apples, peeled and chopped
- 1 tablespoon fresh ginger, grated
- 6 cups beef broth
- 1 teaspoon ground cinnamon
- 1 bay leaf
- Salt and pepper to taste
To Serve
- Fresh parsley or cilantro, chopped
- Crusty bread on the side
Instructions
- Sear the Beef Ribs: Heat olive oil in a large pot over medium-high heat. Season the beef ribs with salt and pepper, then sear them in the pot for 3-4 minutes per side until browned. Remove the ribs and set aside.
- Sauté Aromatics: Add chopped onion and minced garlic to the same pot. Sauté for 2-3 minutes until they soften and become fragrant.
- Add Vegetables and Ginger: Stir in sliced carrots, peeled and chopped apples, and grated fresh ginger. Cook for 2 minutes, stirring occasionally to combine flavors.
- Combine Ingredients: Return the seared beef ribs to the pot. Pour in beef broth, then add ground cinnamon and a bay leaf. Stir everything together thoroughly.
- Simmer the Soup: Bring the soup to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 1½ to 2 hours, occasionally skimming off any fat that rises to the surface.
- Season and Finish: Taste the soup and adjust seasoning with salt and pepper as needed. Remove the bay leaf before serving.
- Serve: Ladle the hot soup into bowls, garnish with chopped fresh parsley or cilantro, and serve alongside crusty bread for a satisfying meal.
Notes
- Bone-in ribs add more flavor, but boneless can be used for easier eating.
- Skimming fat during simmering keeps the soup lighter and less greasy.
- Apples impart a natural sweetness that balances the savory beef.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a thicker soup, remove ribs after cooking, shred the meat, and partially mash some vegetables before returning everything to the pot.
