Ingredients with Measurements:
- 2 lbs beef ribs
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 can diced tomatoes (14 oz)
- 6 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Large pot or Dutch oven
- Ladle
- Knife
- Cutting board
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Season beef ribs with salt and pepper and add them to the pot. Brown on all sides for about 5-7 minutes.
3. Remove beef ribs from the pot and set aside.
4. Add onion, carrots, celery, and garlic to the pot. Cook for about 5 minutes or until vegetables are softened.
5. Add diced tomatoes, beef broth, thyme, rosemary, and bay leaf to the pot. Stir to combine.
6. Add the beef ribs back to the pot and bring the soup to a boil.
7. Reduce heat to low and let the soup simmer for about 2 hours or until the beef is tender.
8. Remove the beef ribs from the pot and shred the meat. Discard the bones and return the meat to the pot.
9. Season the soup with salt and pepper to taste.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours and 15 minutes
Temperature:
Simmer on low heat
Serving size:
6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 11g
Protein: 35g
Sodium: 1200mg
Substitutions for ingredients:
- Beef ribs can be substituted with beef chuck roast or beef stew meat.
- Dried thyme and rosemary can be substituted with fresh herbs.
- Beef broth can be substituted with vegetable broth or chicken broth.
Variations:
- Add potatoes or sweet potatoes for a heartier soup.
- Add canned beans such as kidney beans or chickpeas for extra protein.
- Add frozen peas or corn for a pop of color and texture.
Tips and tricks:
- For a richer flavor, brown the beef ribs in batches to avoid overcrowding the pot.
- Use a ladle to skim off any excess fat that rises to the surface of the soup.
- Let the soup cool completely before storing it in the refrigerator or freezer.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with a ladle. Garnish with fresh herbs such as parsley or thyme.
Garnishes:
Fresh herbs such as parsley or thyme.
Pairings:
Serve with crusty bread or crackers.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for longer to reduce the liquid.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator or freezer within 2 hours of cooking.
Food history:
Beef rib soup is a classic comfort food that has been enjoyed for generations. It is a hearty and filling soup that is perfect for cold winter days.
Flavor profiles:
This soup has a rich and savory flavor with a hint of sweetness from the vegetables.
Serving suggestions:
Serve this soup as a main course for lunch or dinner.
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