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4.3 from 54 votes

Short Rib Soup

This Asian-inspired Short Rib Soup with mushrooms and Swiss chard is cozy and hits the spot when you’re craving a comforting soup.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
Servings: 5 servings
Calories: 206 kcal
Course: Soup , Dinner
Cuisine: Asian

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

    Cup of Yum
  1. Place the short ribs in the Instant Pot with the mushrooms, ginger, 3 whole scallions, cilantro stems, peppercorns, star anise, and beef broth.
  2. 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.
  3. Cover and cook high pressure, 1 hour then natural or quick release.
  4. Bring to a boil, then cover and cook on low heat until the meat is tender, about 2 hours.
  5. As it cooks, prep your garnishes and set them aside.
  6. As it cooks, prep your garnishes and set them aside.
  7. Divide the short ribs and mushrooms into 5 soup bowls, then strain the remaining broth, discard the remaining ingredients.
  8. Divide the short ribs and mushrooms into 5 soup bowls, then strain the remaining broth, discard the remaining ingredients.
  9. 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.
  10. 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.
  11. Ladle the soup into the soup bowls, about 1 3/4 cups.
  12. Ladle the soup into the soup bowls, about 1 3/4 cups.
  13. Garnish with lime wedges, crushed red pepper flakes, ginger sticks, cilantro leaves, and scallions.
  14. Garnish with lime wedges, crushed red pepper flakes, ginger sticks, cilantro leaves, and scallions.

Nutrition Information

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

% 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.