Description
This hearty and comforting Apple Carrot Beef Rib Soup combines tender seared beef ribs with the natural sweetness of apples and carrots, enhanced by warm spices like cinnamon and ginger. Slow-simmered to perfection, this savory soup is perfect for a cozy meal and is served best with fresh crusty bread.
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
- Fresh parsley or cilantro, chopped (for garnish)
- Crusty bread (for serving, optional)
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 on each side until nicely browned. Remove the ribs from the pot and set aside.
- Sauté Aromatics: Add the chopped onion and minced garlic to the pot. Cook for 2-3 minutes, stirring occasionally, until the onions have softened and the garlic is fragrant.
- Add Vegetables and Apples: Stir in the sliced carrots, chopped apples, and grated fresh ginger. Cook for an additional 2 minutes, stirring occasionally to combine the flavors.
- Combine Ingredients in Pot: 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 blend the ingredients evenly.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 1½ to 2 hours. During this time, occasionally skim any fat that rises to the surface to keep the soup clear and flavorful.
- Adjust Flavor and Finish: After simmering, taste the soup and season with additional salt and pepper as desired. Remove the bay leaf before serving.
- Serve: Ladle the hot soup into bowls, garnish with chopped fresh parsley or cilantro, and enjoy alongside crusty bread for a complete meal.
Notes
- For more tender meat, simmer the soup for the full 2 hours or until beef ribs are fall-apart tender.
- Bone-in beef ribs add richer flavor, but boneless ribs can be used for convenience.
- Skimming fat regularly helps create a cleaner broth.
- Fresh ginger can be substituted with ½ teaspoon ground ginger in a pinch.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
