Ingredients with Measurements:
- 2 lbs beef ribs
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tomatoes, chopped
- 1 jalapeño pepper, seeded and chopped
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- 6 cups beef broth
- 1 cup corn kernels
- 1 cup black beans, drained and rinsed
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, brown the beef ribs on all sides over medium-high heat.
2. Add the onion, garlic, tomatoes, and jalapeño pepper to the pot and sauté for 5 minutes.
3. Add the cumin, chili powder, and oregano to the pot and stir to combine.
4. Pour in the beef broth and bring the soup to a boil.
5. Reduce the heat to low and simmer the soup for 2 hours, or until the beef is tender and falls off the bone.
6. Remove the beef ribs from the pot and shred the meat.
7. Return the shredded beef to the pot and add the corn and black beans.
8. Simmer the soup for an additional 10 minutes.
9. Stir in the lime juice and season with salt and pepper to taste.
10. Serve hot, garnished with fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 2 hours and 10 minutes
Temperature:
- Simmer on low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 390
- Fat: 18g
- Carbohydrates: 22g
- Protein: 36g
Substitutions for ingredients:
- Beef ribs can be substituted with beef chuck roast.
- Jalapeño pepper can be substituted with a milder pepper or omitted entirely for a less spicy soup.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Use chicken broth instead of beef broth for a lighter soup.
- Top with shredded cheese or sour cream for added flavor.
Tips and tricks:
- Browning the beef ribs before simmering adds depth of flavor to the soup.
- Shred the beef while it's still warm for easier handling.
- Adjust the spice level to your liking by adding more or less chili powder and jalapeño pepper.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stove over low heat until warmed through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of fresh cilantro on top.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with warm tortillas or crusty bread.
Suggested side dishes:
- Mexican rice
- Grilled vegetables
Troubleshooting advice:
- If the soup is too spicy, add a dollop of sour cream to help cool it down.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it's safe to eat.
Food history:
- Beef rib soup is a traditional Mexican dish that's often served during the winter months.
Flavor profiles:
- Spicy, savory, and hearty.
Serving suggestions:
- Serve hot as a main course for lunch or dinner.
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Region: Mexican