Short Rib Soup

This is the second soup I made for the Masters Curling Bonspiel.

I love using short ribs to make soup. Beef may give soup a nice flavour but beef bones make soup great!

I started with 1.7 kg (4 pounds) of short ribs. I cut them into individual rib portions. and browned them on all sides over medium high heat.

I covered the ribs with water. I cut 1/2 a large onion and 4 cloves of garlic into halves. There is no need to peel them. I added them to the water. I brought the mixture to a boil. I reduced the heat and simmered for 3 hours.

I took the ribs out of the liquid. I pulled the bones out of the meat. I diced the meat to 1/4 inch and removed any large chunks of fat.

I put the meat in the refrigerator. I put the bones, cooking liquid and vegetables into a slow cooker on low and cooked for 18 hours.

I strained the liquid off the bones and vegetables. I defatted the liquid by putting in a clear measuring cup and pulling the liquid from underneath with a turkey baster.

I chopped 150 ml (2/3 cups) bacon, 750 ml (3 cups) mushrooms and 1/2 large onion. I heated 15 ml (1 tablespoon) oil in a large pot over medium heat and added the bacon and onions. I cooked until the bacon was cooked and there was some brown forming on the bottom of the pot, about 5 minutes. I added the mushrooms and sautéed for about 3 minutes more. Add the stock and the following:

• 125 ml (1/2 cup) soy sauce
• 15 ml (1 tablespoon) Worcestershire sauce
• 2 tsp (10 ml) beef base (dry soup mix)
• 2 ml (1/2 tsp) ground dry chipotle or 5 ml (1/2 teaspoon) chili powder
• 150 ml (2/3 cup) pot barley
• enough water to make up 4 litres (1 gallon) soup

Bring to a boil. Reduce heat and simmer for 40 minutes.

Add 500 ml (2 cups) chopped green beans and simmer for 10 minutes.

Add the chopped beef and simmer for 10 minutes more.

I put the soup back in the slow cooker to keep warm for serving.

The Verdict

A great beef taste with a touch of spice and the heartiness of barley. This is a great soup!

Print

Yum

Short Rib Soup

Ingredients

• 1.7 kg (4 pounds) short ribs
• 1/2 onion cut into chunks (no need to peel)
• 4 cloves garlic cut in half
• 15 ml (1 tbsp) vegetable oil
• 1/2 onion, diced
• 150 ml (2/3 cup) bacon, chopped
• 750 ml (3 cups) mushrooms, chopped
• 125 ml (1/2 cup) soy sauce
• 15 ml (1 tbsp) Worcestershire sauce
• 10 ml (2 tsp) beef base
• 2 ml (1/2 tsp) ground dried chipotle or 5 ml (1 tsp) chili powder
• 150 ml (2/3 cup) pot barley
• 500 ml (2 cups) green beans, chopped

Instructions

1. Cut the short ribs into single ribs.
2. Brown on all sides over medium high heat.
3. Cover with water.
4. Add the onion and garlic.
5. Bring to a boil, reduce heat and cover. Simmer for 3 hours.
6. Remove the ribs from the stock. Pull the bones from the meat.
7. Remove any large chunks of fat from the meat and dice to 1/4 inch and refrigerate.
8. Put the stock, onion, garlic, and bones in a slow cooker and cook on low for 18 hours.
9. Strain the stock and defat.
10. Heat the oil in a large pot over medium heat. Add the onion and bacon. Sauté for 5 minutes.
11. Add the mushrooms and sauté for 3 minutes.
12. Add the stock, soy sauce, Worcestershire sauce, beef base, chipotle and barley. Add enough water to bring to 4 litres (1 gallon).
13. Bring to a boil and reduce to simmer, covered. Simmer 40 minutes.
14. Add the green beans and simmer for 10 minutes.
15. Add the chopped beef and simmer for 10 minutes.

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