Ingredients with Measurements:
- 2 lbs beef ribs
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 8 cups beef broth
- 1 can diced tomatoes
- 1 cup corn kernels
- 1 cup cooked black beans
- 1 tbsp olive oil
- 1 tbsp fresh cilantro, chopped
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the beef ribs with smoked paprika, cumin, chili powder, salt, and black pepper.
3. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
4. Add the beef ribs and sear on all sides until browned, about 5 minutes per side.
5. Remove the beef ribs from the pot and set aside.
6. Add the onion, garlic, carrots, and celery to the pot and sauté until softened, about 5 minutes.
7. Add the beef broth and diced tomatoes to the pot and bring to a boil.
8. Return the beef ribs to the pot and cover with a lid.
9. Transfer the pot to the oven and bake for 2-3 hours, until the beef is tender and falls off the bone.
10. Remove the beef ribs from the pot and shred the meat with a fork.
11. Return the shredded beef to the pot and add the corn and black beans.
12. Simmer the soup for an additional 10-15 minutes until the vegetables are tender.
13. Season the soup with additional salt and black pepper to taste.
14. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 20g
Protein: 35g
Sodium: 1200mg
Substitutions for ingredients:
- Beef ribs can be substituted with beef chuck roast or beef stew meat.
- Corn can be substituted with peas or green beans.
- Black beans can be substituted with kidney beans or pinto beans.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Use smoked beef or pork instead of beef ribs for a smokier flavor.
- Add a can of diced green chilies for a spicier soup.
Tips and tricks:
- Searing the beef ribs before baking them in the oven adds flavor and helps to lock in the juices.
- Use a ladle to skim off any excess fat or impurities that rise to the surface of the soup while cooking.
- Leftover soup can be frozen for up to 3 months.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Crusty bread or rolls
- Salad with a tangy vinaigrette
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the soup is too thick, add additional beef broth or water to thin it out.
- If the soup is too thin, simmer it for an additional 10-15 minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the beef ribs until they are tender and cooked through to prevent any foodborne illnesses.
- Store leftover soup in the refrigerator or freezer promptly to prevent bacterial growth.
Food history:
Beef rib soup is a hearty and comforting dish that has been enjoyed for generations. It is a popular dish in many cultures, including American, Mexican, and European cuisine.
Flavor profiles:
This soup has a smoky and savory flavor from the beef ribs and spices, with a slightly sweet and earthy taste from the vegetables.
Serving suggestions:
Serve this soup as a main course for lunch or dinner, accompanied by a side salad or crusty bread.
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