If you’re in the mood for a soul-warming bowl that comes packed with cozy, wholesome flavors, look no further than Apple Carrot Beef Rib Soup. This isn’t just any soup—it delicately balances the heartiness of beef ribs with the natural sweetness of apples and carrots, all simmered together into a nourishing, aromatic broth. Each spoonful feels like a comforting hug, making it perfect for cool evenings or when you want something truly satisfying. Whether you’re new to cooking with beef ribs or already a connoisseur of hearty soups, this dish is sure to become a star at your table.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this recipe is its simplicity: every ingredient shines, contributing its own special something to the final bowl. From the rich, meaty ribs to the subtly sweet apple, trust that each element brings flavor, texture, or color to your Apple Carrot Beef Rib Soup.
- Beef short ribs: These ribs give the soup a deep, beefy base and impart incredible richness to the broth.
- Apple: Choose a sweet variety like Fuji or Gala—its natural sugars round out the soup’s savory notes and add a delicate fragrance.
- Carrots: Not only do they give the broth a golden hue, but their sweet earthiness balances the other flavors.
- Yellow onion: Quartered and simmered, onion adds subtle depth and a gentle sweetness as it breaks down.
- Garlic: Smashed cloves infuse the broth with warmth and complexity.
- Ginger: This secret ingredient provides a bright, zesty contrast and a touch of spice.
- Water: The base for your broth—be generous, as it picks up all the good flavors while simmering away.
- Soy sauce: Just a splash at the end enriches the soup with umami.
- Rice vinegar: A dash adds brightness, balancing the richness of the ribs.
- Salt: Simple seasoning is all you need to bring everything together.
- Black pepper: For a hint of gentle heat that lingers with each bite.
- Green onions: Sliced thin for a burst of color and fresh crunch as garnish.
How to Make Apple Carrot Beef Rib Soup
Step 1: Prepare the Beef Ribs
Begin by placing your beef ribs in a large pot and cover them with water. Bring everything up to a rolling boil, then turn the heat down and let the ribs simmer gently for about 5 to 10 minutes. This first step helps release any impurities and ensures you end up with a clear, clean-tasting broth in your Apple Carrot Beef Rib Soup. After simmering, drain the ribs, give them a quick rinse, and set them aside. Don’t forget to quickly clean your pot before moving on!
Step 2: Build the Flavor Base
Transfer those cleaned ribs back into the pot and add 8 cups of fresh water. Now is the time for the apple, carrots, onion, garlic, and ginger to make their appearance. These vegetables and aromatics break down as they simmer, gifting the broth with sweetness and gentle spices. Bring everything to a boil again, then drop to a gentle simmer.
Step 3: The Long Simmer
Simmer the soup on low heat for 2 to 2.5 hours. Don’t rush this step—long, slow cooking is where the magic happens for your Apple Carrot Beef Rib Soup! Make sure to skim off any foam or fat that floats to the top using a ladle for a beautifully clear and flavorful broth. By the end, your beef should be tender, almost falling off the bone, and the flavors will have merged into a soothing, aromatic soup.
Step 4: Season and Finish
About 30 minutes before the soup finishes simmering, stir in the soy sauce, rice vinegar, salt, and black pepper. Taste the broth and adjust the seasoning as needed—you’re in the home stretch. If you prefer a silky-smooth soup, now’s the time to strain the solids, but if you love a chunky, hearty texture, go ahead and leave everything in.
Step 5: Garnish and Serve
Just before serving, ladle the hot soup into bowls and top each with a generous sprinkle of sliced green onions. This final step not only adds a fresh pop of color but also brings a lovely crunch and mild sharpness to each spoonful.
How to Serve Apple Carrot Beef Rib Soup
Garnishes
Freshness is key when it comes to garnishing Apple Carrot Beef Rib Soup. Bright green onions sliced thin are the classic choice, but you could also add a light dusting of toasted sesame seeds or a sprinkle of freshly cracked black pepper for extra flair. If you want a hit of heat, a swirl of chili oil just before serving lends warmth and excitement without overpowering the delicate broth.
Side Dishes
To turn your Apple Carrot Beef Rib Soup into a truly memorable meal, serve it alongside simple, comforting sides. Steamed jasmine or sushi rice is a natural partner, soaking up that beautifully flavored broth. A crisp salad dressed with sesame vinaigrette or lightly pickled vegetables provides contrast and keeps the meal feeling balanced. If you’re feeding a crowd, add a platter of Korean-style pancakes or soft rolls to mop up every last bit.
Creative Ways to Present
How you serve makes all the difference! Pour the soup into warm, deep bowls and add the beef rib on the bone for a dramatic, rustic presentation. For elegant gatherings, you can remove the meat from the bones, shred it, and serve the soup strained for a clear, refined look. Or try ladling smaller portions into espresso cups for a fun twist as an appetizer or at a wintery brunch.
Make Ahead and Storage
Storing Leftovers
The flavors of your Apple Carrot Beef Rib Soup continue to mingle and develop in the fridge, so don’t hesitate to make this dish in advance. Let the soup cool to room temperature, then transfer it to an airtight container. In the fridge, it will happily keep for up to three days, making it a great option for meal prep or easy weeknight dinners.
Freezing
Apple Carrot Beef Rib Soup also freezes beautifully. For best results, portion the cooled, strained soup (with or without the solids) into freezer-safe containers, leaving some room at the top for expansion. It can be stored frozen for up to 2 months. Thaw overnight in the fridge to preserve the delicate flavors and texture.
Reheating
Reheating is a breeze! Warm the soup gently on the stovetop over medium-low heat until it’s piping hot, stirring occasionally to keep it from sticking. If you find the broth has thickened in the fridge, just thin it with a splash of water or additional broth. Avoid boiling the soup for too long after reheating, as this can toughen the beef and mute the fresh flavors.
FAQs
Can I use a different cut of beef for this soup?
Absolutely! While beef short ribs are the classic choice for Apple Carrot Beef Rib Soup because of their rich, marrow-filled bones, you can substitute with oxtail or beef shank in a pinch. Keep in mind that different cuts may alter the cooking time and final richness of your broth.
Do the apples and carrots dissolve into the broth?
During the long simmer, the apples and carrots soften significantly and impart their sweetness to the soup. If you prefer a chunkier texture, don’t overcook them or add extra pieces halfway through simmering for more bite.
Is this recipe gluten-free?
Yes! As long as you use a gluten-free soy sauce or tamari, your Apple Carrot Beef Rib Soup is entirely gluten-free. It’s also naturally dairy-free, making it suitable for a wide range of diets.
Can this recipe be made in a slow cooker?
Definitely! After parboiling and rinsing the ribs, transfer everything to your slow cooker. Cook on low for 8 to 10 hours, adding the seasoning during the last hour. The low and slow method yields incredibly tender meat and a perfectly infused broth.
What’s the best way to make the broth extra clear?
For an ultra-clear soup, make sure to skim any foam off diligently during the first hour of simmering. Straining the finished soup through a fine mesh sieve and discarding the solids will also give you a beautiful, crystal-clear Apple Carrot Beef Rib Soup.
Final Thoughts
If you’re searching for a bowl of pure comfort with a delightful twist, you can’t go wrong with Apple Carrot Beef Rib Soup. It’s the kind of recipe that quickly becomes a household favorite with its gentle sweetness and deep, beefy richness. Give it a try and let this delicious, nourishing soup bring joy to your table!
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Apple Carrot Beef Rib Soup Recipe
- Total Time: 2 hours 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Warm up with a comforting bowl of Apple Carrot Beef Rib Soup, a hearty and flavorful dish that combines tender beef short ribs with sweet apples and earthy carrots in a savory broth. This Asian-inspired soup is perfect for chilly days and easy to make on the stovetop.
Ingredients
- 2 pounds beef short ribs
- 1 large apple (peeled, cored, and sliced)
- 3 large carrots (peeled and chopped)
- 1 small yellow onion (quartered)
- 5 cloves garlic (smashed)
- 1-inch piece of ginger (sliced)
- 8 cups water
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 green onions (sliced, for garnish)
Beef Short Ribs:
Apple:
Carrots:
Onion:
Garlic:
Ginger:
Water:
Soy Sauce:
Rice Vinegar:
Salt:
Black Pepper:
Green Onions:
Instructions
- Prepare the Beef Ribs: Place the beef ribs in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 5–10 minutes.
- Clean the Pot: Drain, rinse the ribs, and clean the pot to remove impurities.
- Cook the Soup: Return the cleaned ribs to the pot with 8 cups of fresh water. Add the apple, carrots, onion, garlic, and ginger. Bring to a boil, then reduce heat and simmer for 2–2.5 hours, skimming foam as needed.
- Season the Soup: Add soy sauce, rice vinegar, salt, and pepper in the last 30 minutes of cooking. Taste and adjust seasoning as needed.
- Serve: Discard solids if preferred, or leave chunks for a hearty soup. Garnish with sliced green onions before serving.
Notes
- For a clearer broth, strain the soup and serve just the liquid with the beef and vegetables.
- Fuji or Gala apples work well for natural sweetness.
- Can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 2.5 hours
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 6g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
