Are you ready to transform your ordinary dinner into an extraordinary culinary experience? This Whole Meal Rib Soup is not just a recipe; it's a journey of rich flavors, tender meat, and pure comfort that will transport you to a world of delicious warmth. Imagine sitting down to a bowl of hearty soup where perfectly slow-cooked beef ribs mingle with fresh vegetables, creating a symphony of taste that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs beef ribs
- 8 cups beef broth
- 1 onion, diced
- 3 carrots, sliced
- 2 stalks celery, chopped
- 1 bay leaf
- Salt to taste
- Pepper to taste
Instructions
- Begin by preparing your ingredients. Dice the onion, slice the carrots, and chop the celery into bite-sized pieces. Set them aside.
- In a large pot or Dutch oven, add the 2 lbs of beef ribs. Brown the ribs over medium-high heat for about 5-7 minutes on each side until they are nicely seared. This step enhances the flavor of the soup.
- Once the ribs are browned, remove them from the pot and set them aside. In the same pot, add the diced onion, sliced carrots, and chopped celery. Sauté the vegetables for about 5 minutes, or until they start to soften and the onion becomes translucent.
- Return the browned beef ribs to the pot with the sautéed vegetables. Pour in the 8 cups of beef broth, ensuring that the ribs are fully submerged. Add the bay leaf, and season with salt and pepper to taste.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Allow the soup to simmer for about 2 hours. This slow cooking process will tenderize the meat and allow the flavors to meld together.
- After 2 hours, carefully remove the beef ribs from the pot. Let them cool slightly, then shred the meat from the bones, discarding any excess fat and the bones themselves.
- Return the shredded beef to the pot. Taste the soup and adjust the seasoning with additional salt and pepper if necessary. If you prefer a thicker soup, you can let it simmer uncovered for an additional 15-20 minutes.
- Once the soup has reached your desired consistency and flavor, remove the bay leaf. Serve the whole meal rib soup hot, garnished with fresh herbs if desired.
Tips
- Browning the ribs is crucial - take your time to achieve a deep, golden sear to develop rich, complex flavors.
- Use fresh, high-quality beef broth for the best taste. Homemade is ideal, but a good store-bought version works well too.
- Don't rush the simmering process. The 2-hour slow cook is what transforms tough meat into melt-in-your-mouth tenderness.
- For extra depth, consider adding a splash of red wine during the sautéing of vegetables.
- If you want to make the soup ahead, it actually tastes even better the next day as the flavors continue to develop.
- For a lighter version, you can skim off excess fat from the top of the soup after it cools slightly.
- Experiment with herbs like thyme or rosemary for additional aromatic complexity.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 110mg
