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Short Rib Soup

Short Rib Soup

4.20 from 21 votes
This Asian-inspired Short Rib Soup with mushrooms and Swiss chard is cozy and hits the spot when you’re craving a comforting soup.
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Yield: 5 servings
Course: Dinner, Soup
Cuisine: Asian

Ingredients

  • 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 inches ginger (peeled, sliced into disks, and smashed)
  • 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)

For serving:

  • lime wedges
  • crushed red pepper flakes or sriracha
  • fresh ginger cut into thin matchsticks

Instructions

Instant Pot Method:

  • Place the short ribs in the Instant 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.
  • As 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 Instant Pot and press the “Saute” button to bring the soup to a simmer – as it heats, add the stems of the Swiss chard and simmer 3 minutes, then add the leaves and cook until bright green, about 2 to 3 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 large 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.
  • As 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 – as it heats, add the stems of the Swiss chard and simmer 3 minutes, then add the leaves and cook until bright green, about 2 to 3 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.

Nutrition

Calories: 206kcal, Carbohydrates: 10g, Protein: 21g, Fat: 9.5g, Saturated Fat: 4g, Cholesterol: 62mg, Sodium: 497mg, Fiber: 3.5g, Sugar: 4g
- WW Points: 8