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

Short Rib Soup

I purchased some short ribs recently and desired to try them in soup. I used to be craving one with a number of fresh herbs and ginger and was inspired by pho. The meat bones naturally add flavor to canned broth, however the stems from the cilantro, ginger, peppercorns, star anise, and scallions enhance it much more. I like ginger, so I sliced some for a garnish with lime wedges and more scallions and cilantro. So delicious! For more Asian soup recipes, do that Asian Beef Zoodle Soup, Wonton Soup, and Shrimp Pho with Vegetables.

What’s the difference between short ribs and beef ribs?

Short ribs are unsurprisingly shorter than regular beef back ribs, that are longer and thinner. They’re cut from different parts of the cow, and short ribs are inclined to be fattier.

Short Rib Soup Ingredients

• Beef Short Ribs: You’ll need five short ribs that weigh about 4 ounces each with the bone.
• Mushrooms: Remove the stems and slice eight ounces of shiitake mushrooms.
• Orange: Add just the peel of half an orange for a touch of citrus.
• Scallions and Cilantro: Use some whole scallions and cilantro stems to flavor the broth and chopped scallions and cilantro to garnish the soup.
• Spices: Fresh ginger, star anise, whole black peppercorns
• Beef Broth: Use your favorite store-bought broth. Buy low-sodium in the event you’re watching your salt.
• Swiss Chard: Cook the stems and leaves individually at the top.
• Garnish: Serve this beef short rib soup with lime wedges, crushed red pepper flakes or sriracha, and fresh ginger cut into thin matchsticks, plus the cilantro leaves and diced scallions.

How Long to Boil Short Ribs for Soup

I wish to make this easy beef short rib soup within the Easy Pot since the short ribs come out so tender – They literally fall off the bone. Should you don’t have a pressure cooker, I also provided stovetop directions. Should you’re making this recipe on the stove, it takes about two hours to boil and simmer the short ribs. You’ll be able to
do it in half the time within the Easy Pot.

Tips on how to Make Beef Short Rib Soup

• Easy Pot – Cook the Ribs: Place the ribs, mushrooms, ginger, three whole scallions, cilantro stems, peppercorns, star anise, and broth within the Easy Pot. Cover and cook on high pressure for an hour, after which do a natural or quick release.
• Stovetop – Cook the Ribs: Put all of the ingredients above in a big pot or Dutch oven, but add an additional half cup of broth. Bring it to a boil, cover the pot, and cook on low for about two hours until the meat is tender.
• Strain the Broth: Divide the short ribs and mushrooms into five bowls. Then strain the remaining broth and discard the leftover ingredients.
• Easy Pot – Swiss Chard: Return the soup to the Easy Pot and press the “Sauté” button to bring it to a simmer. Because it heats, add the stems of the Swiss chard and simmer for 3 minutes. Next, add the leaves and cook for a few minutes.
• Stovetop – Swiss Chard: Bring the soup to a simmer over high heat, add the chard stems, and after just a few minutes, add the leaves.
• Serve: Ladle the remaining soup into the bowls and serve with all of the garnishes.

Tips on how to Freeze Short Rib Soup

This soup will stay good for as much as 4 days within the refrigerator. To freeze the leftovers, portion it into smaller containers and freeze them for up to 3 months. To eat, you possibly can microwave the containers straight from the freezer or thaw within the refrigerator overnight.

Variations

• Meat: Use chuck beef as a substitute of short ribs.
• Mushrooms: Shiitakes impart a lot flavor to this soup, so I highly encourage you to make use of them. Nonetheless, in the event you can’t find them, swap them with baby bella mushrooms.
• Greens: Swap Swiss chard for bok choy or spinach.
• Cilantro: Should you don’t like cilantro, you possibly can leave it out and take a look at it with chives.
• Noodles: Add zucchini noodles or lo mein noodles to make it more filling.

More Soup Recipes You’ll Love

Prep: 15 mins

Cook: 1 hr 20 mins

Total: 1 hr 35 mins

• ▢ 5 short ribs, about 4 oz each with bone, or 3 ounces each without, trimmed of excess fat
• ▢ 8 ounces shiitake mushrooms, stems removed and sliced
• ▢ 1 1/2 ″ ginger, peeled, sliced into disks, and smashed
• ▢ peel of 1/2 orange, white part removed
• ▢ 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

Easy Pot Method:

• Place the short ribs within the Easy Pot 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.

• Because 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.

• Return the soup to the Easy Pot and press the “Saute” button to bring the soup to a simmer – because it heats, add the stems of the Swiss chard and simmer 3 minutes, then add the leaves and cook until shiny green, about 2 to three minutes.

• 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.

Stove Top Method: (increase liquid by 1/2 cup):

• Place the short ribs in a big pot or Dutch oven with the mushrooms, ginger, 3 whole scallions, cilantro stems, peppercorns, star anise, and beef broth.

• Bring to a boil, then cover and cook on low heat until the meat is tender, about 2 hours.

• Because 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.

• Bring the soup to a simmer over high heat – because it heats, add the stems of the Swiss chard and simmer 3 minutes, then add the leaves and cook until shiny green, about 2 to three minutes.

• 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.

Last Step:

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Calories: 206 kcal, Carbohydrates: 10 g, Protein: 21 g, Fat: 9.5 g, Saturated Fat: 4 g, Cholesterol: 62 mg, Sodium: 497 mg, Fiber: 3.5 g, Sugar: 4 g