Short Rib Soup (Instant Pot or Stovetop)

This Asian-inspired short rib soup with mushrooms and chard is cozy and hits the spot when you’re craving a comforting soup.

Short rib soup

I recently bought some short ribs and wanted to try them in soup. I was craving one with lots of fresh herbs and ginger and was inspired by Pho. The beef bones naturally add flavor to the canned broth, but the stalks of coriander, ginger, peppercorns, star anise, and scallions enhance it even more. I love ginger so I sliced ​​it to garnish with lime wedges and more spring onions and cilantro. So delicious! For more Asian soup recipes, try this Asian Beef Zoodle Soup, Wonton Soup, and Shrimp Pho with Vegetables.

What is the difference between short ribs and beef ribs?

Short ribs are unsurprisingly shorter than standard beef loin ribs, which are longer and thinner. They are cut from different parts of the cow and short ribs tend to be fatter.

Short rib soup ingredients

• Beef short ribs: You will need five short ribs, each weighing about 120 grams with bone.
• Mushrooms: Remove the stems and slice 8 ounces of shiitake mushrooms.
• Orange: Add just the zest of half an orange for a touch of citrus.
• Spring Onions and Coriander: Use some whole scallions and stalks of cilantro 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 if you’re mindful of your salt.
• chard: Cook the stems and leaves separately at the end.
• Garnish: Serve this beef rib soup with lime wedges, crushed red pepper flakes or sriracha and fresh ginger, thinly sliced ​​with matchsticks, along with the coriander leaves and diced spring onions.

How long to cook short ribs for soup

I love making this Easy Beef Rib Soup in the Instant Pot because the short ribs get so tender—they literally fall off the bone. If you don’t have a pressure cooker, I’ve included instructions for the stovetop as well. If you make this recipe on the stovetop, the short ribs will take about two hours to cook and simmer. You can
make it in half the time in the Instant Pot.

How to cook beef short rib soup

• Instant Pot – Cook the Ribs: Add the ribs, mushrooms, ginger, three whole spring onions, cilantro stalks, peppercorns, star anise, and broth to the Instant Pot. Cover and cook under high pressure for an hour, then do a natural or quick release.
• Stove – Cook the Ribs: Combine all of the above ingredients in a large saucepan or Dutch oven, but add an additional 1/2 cup of the broth. Bring to a boil, cover and cook on low for about 2 hours, until meat is tender.
• Strain broth: Divide the short ribs and mushrooms among five bowls. Then strain the remaining broth and discard the leftover ingredients.
• Instant Pot – Swiss Chard: Return the soup to the Instant Pot and press the Sauté button to bring it to a simmer. While it is getting hot, add the Swiss chard stalks and simmer for three minutes. Next add the leaves and cook for a few minutes.
• Cooker – Swiss chard: Bring the soup to a simmer over high heat, add the chard stalks and after a few minutes, the leaves.
• Surcharge: Ladle the rest of the soup into the bowls and serve with all the side dishes.

How to Freeze Short Rib Soup

This soup will keep in the fridge for up to four days. To freeze leftovers, divide them into smaller containers and freeze for up to three months. For eating, you can pop the containers straight from the freezer into the microwave or thaw them in the fridge overnight.

variations

• Meat: Use chuck beef instead of short ribs.
• Mushrooms: Shiitake adds so much flavor to this soup, so I highly recommend you use it. However, if you can’t find them, swap them for Baby Bella Mushrooms.
• Green: Swap chard for bok choy or spinach.
• Coriander: If you don’t like coriander, you can leave it out and try chives.
• Noodles: Add zucchini noodles or lo mein noodles to make it more filling.

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