Short Rib Soup
User Reviews
4.3
36 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)
- ginger fresh, cut into thin matchsticks
- 5 scallions (3 whole, 1 chopped for garnish)
- 1/2 cilantro stems separated and leaves chopped, bunch
- 8 cups beef broth
- 1 teaspoon black peppercorns whole
- 3 star anise whole
- 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
36 reviews
Good
Other Recipes
You'll Also Love
