Short Rib Soup
User Reviews
4.3
54 reviews
Good
Short Rib Soup
Report
This Asian-inspired Short Rib Soup with mushrooms and Swiss chard is cozy and hits the spot when you’re craving a comforting soup.
Share:
Ingredients
- 5 short ribs (about 4 oz each with bone, or 3 ounces each without, trimmed of excess fat)
- Lime wedges
- 8 ounces Shiitake mushrooms (stems removed and sliced)
- crushed red pepper flakes or sriracha
- 1 1/2 inches ginger (peeled, sliced into disks, and smashed)
- fresh ginger cut into thin matchsticks
- 5 scallions (3 whole, 1 chopped for garnish)
- 1/2 bunch cilantro (stems separated and leaves chopped)
- 8 cups beef broth
- 1 teaspoon whole black peppercorns
- 3 whole star anise
- 1 lb Swiss Chard (stems and leaves separated and coarsely chopped)
Instructions
- Place the short ribs in the Instant Pot with the mushrooms, ginger, 3 whole scallions, cilantro stems, peppercorns, star anise, and beef broth.
- Place the short ribs in a large pot or Dutch oven with the mushrooms, ginger, 3 whole scallions, cilantro stems, peppercorns, star anise, and beef broth.
- Cover and cook high pressure, 1 hour then natural or quick release.
- Bring to a boil, then cover and cook on low heat until the meat is tender, about 2 hours.
- As it cooks, prep your garnishes and set them aside.
- As it cooks, prep your garnishes and set them aside.
- Divide the short ribs and mushrooms into 5 soup bowls, then strain the remaining broth, discard the remaining ingredients.
- Divide the short ribs and mushrooms into 5 soup bowls, then strain the remaining broth, discard the remaining ingredients.
- Return the soup to the Instant Pot and press the “Saute” button to bring the soup to a simmer – as it heats, add the stems of the Swiss chard and simmer 3 minutes, then add the leaves and cook until bright green, about 2 to 3 minutes.
- Bring the soup to a simmer over high heat – as it heats, add the stems of the Swiss chard and simmer 3 minutes, then add the leaves and cook until bright green, about 2 to 3 minutes.
- Ladle the soup into the soup bowls, about 1 3/4 cups.
- Ladle the soup into the soup bowls, about 1 3/4 cups.
- Garnish with lime wedges, crushed red pepper flakes, ginger sticks, cilantro leaves, and scallions.
- Garnish with lime wedges, crushed red pepper flakes, ginger sticks, cilantro leaves, and scallions.
Nutrition Information
Show Details
Calories
206kcal
(10%)
Carbohydrates
10g
(3%)
Protein
21g
(42%)
Fat
9.5g
(15%)
Saturated Fat
4g
(20%)
Cholesterol
62mg
(21%)
Sodium
497mg
(21%)
Fiber
3.5g
(14%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 10g | 3% |
| Protein | 21g | 42% |
| Fat | 9.5g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 62mg | 21% |
| Sodium | 497mg | 21% |
| Fiber | 3.5g | 14% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
54 reviews
Good
Other Recipes
You'll Also Love
Crockpot Pork Spare Rib Soup With Potatoes and Carrots (Canh Sườn Khoai Tây Cà Rốt)
Asian, Vietnamese
4.6
(48 reviews)
