Description
A hearty and flavorful Apple Carrot Beef Rib Soup that combines tender beef ribs with sweet apples and carrots, infused with warm spices like cinnamon and fresh ginger. Slow-simmered to perfection, this comforting soup is perfect for chilly days and pairs wonderfully with crusty bread.
Ingredients
Scale
Meat
- 2 pounds beef ribs (bone-in or boneless)
Vegetables and Fruit
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 large carrots, sliced
- 2 apples, peeled and chopped
- 1 tablespoon fresh ginger, grated
- Fresh parsley or cilantro, chopped (for garnish)
Liquids and Broth
- 2 tablespoons olive oil
- 6 cups beef broth
Spices and Seasonings
- 1 teaspoon ground cinnamon
- 1 bay leaf
- Salt and pepper to taste
Optional
- 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. Place the ribs in the pot and sear for 3-4 minutes on each side until they develop a rich brown crust. Remove the ribs from the pot and set them aside.
- Sauté Aromatics: Add the chopped onion and minced garlic to the same pot. Cook for 2-3 minutes, stirring occasionally until the onions are softened and fragrant, but not browned.
- Add Carrots, Apples, and Ginger: Stir in the sliced carrots, peeled and chopped apples, and grated fresh ginger. Cook for about 2 minutes, stirring occasionally to blend the flavors and slightly soften the produce.
- Combine Ingredients: Return the seared beef ribs to the pot. Pour in the beef broth and add the ground cinnamon and bay leaf. Stir everything together to combine the flavors evenly.
- Simmer the Soup: Bring the soup to a boil over medium heat. Once boiling, reduce heat to low, cover the pot, and let it simmer gently for 1½ to 2 hours. During simmering, occasionally skim off any fat that rises to the surface for a clearer broth and cleaner flavor.
- Season and Finish: After simmering, remove the bay leaf and taste the soup. Adjust seasoning with additional salt and pepper as needed to enhance the flavors.
- Serve: Ladle the hot soup into bowls and garnish with chopped fresh parsley or cilantro. Serve alongside crusty bread if desired, for a complete and satisfying meal.
Notes
- For extra depth of flavor, you can brown the ribs longer before simmering.
- Removing excess fat during simmering helps keep the broth clear and less greasy.
- If bone-in ribs are used, the soup will have richer flavor due to marrow and collagen.
- Adjust the sweetness by varying the apple quantity or type based on personal preference.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
