Description
A hearty and comforting Apple Carrot Beef Rib Soup featuring tender beef ribs simmered with sweet apples and carrots for a naturally flavorful broth. Perfect for a warming meal, this soup combines savory and sweet elements for a deliciously balanced taste.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 2 pounds beef ribs (bone-in or boneless)
- 1 onion, chopped
- 2 carrots, peeled and sliced
- 1 apple, peeled, cored, and cut into chunks (green apple recommended for tartness)
- 6 cups beef broth
- 2 cups water
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
Instructions
- Heat the oil: Warm 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat to prepare for searing the meat.
- Sear the beef ribs: Season the 2 pounds of beef ribs with salt and pepper, then brown them on all sides in the hot oil for about 3-4 minutes per side, enhancing their flavor and texture.
- Set ribs aside: Remove the seared ribs from the pot and set them aside to be added back later for slow simmering.
- Sauté aromatics: In the same pot, add the chopped onion and minced garlic, cooking for 3-4 minutes until softened and aromatic to build the soup’s base flavor.
- Return ribs and add liquids: Place the seared ribs back into the pot and pour in 6 cups of beef broth and 2 cups of water, ensuring enough liquid to cook the meat and vegetables thoroughly.
- Add herbs: Stir in 1 teaspoon dried thyme and 1 bay leaf for herbal aroma and taste complexity.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low; cover and allow it to simmer gently for 1 to 1.5 hours until the beef ribs become tender and flavorful.
- Add vegetables and apple: Incorporate the sliced carrots and apple chunks into the pot, allowing the natural sweetness of the apple to infuse the broth further.
- Continue simmering: Let the soup simmer for an additional 30 minutes, ensuring the carrots are tender and the apples have softened to enhance the soup’s texture and sweetness.
- Adjust seasoning: Taste the soup and season with salt and pepper as needed to balance flavors perfectly.
- Remove bay leaf: Take out the bay leaf before serving to avoid any tough or bitter bites.
- Serve garnished: Ladle the hot soup into bowls and garnish with fresh herbs if desired for a final touch of color and flavor.
Notes
- Using green apples adds a nice tartness that balances the richness of the beef ribs.
- Bone-in ribs will yield a richer broth due to the marrow and bones during simmering.
- This soup reheats well and flavors deepen when left overnight.
- For a thicker broth, remove the ribs after cooking, shred the meat, and reduce the broth slightly on high heat.
- Fresh thyme can be used in place of dried thyme for a brighter flavor.
