Beef Rib Soup with Carrots, Corn, and Radish

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A hearty, flavorful soup that combines tender beef ribs, sweet carrots, crisp radish, and juicy corn. This Beef Rib Soup with Carrots, Corn, and Radish offers the perfect balance of rich, savory flavors and fresh, earthy vegetables—ideal for a warming, comforting meal.

Origin:

This dish draws from traditional beef soups, with the addition of radish and corn for a fresh, slightly sweet contrast. It’s a satisfying, rustic soup that’s enjoyed in many cultures.

Ingredients:

For the Soup:

  • 1 1/2 pounds (680g) beef short ribs or beef shank
  • 6 cups (1.4L) beef broth or water
  • 2 medium carrots, peeled and sliced
  • 1 cup (150g) fresh corn kernels (or frozen)
  • 2 large radishes, peeled and sliced
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 tablespoon olive oil (for browning the beef)

Optional Garnishes:

  • Fresh parsley or cilantro, chopped
  • Lime wedges (for a tangy kick)

Instructions:

1. Prepare the Beef:

  • In a large pot or Dutch oven, heat the olive oil over medium-high heat.
  • Brown the beef ribs or beef shank on all sides until nicely caramelized. This will enhance the flavor of the soup.
  • Remove the beef from the pot and set aside.

2. Sauté the Vegetables:

  • In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes, until softened and fragrant.

3. Simmer the Soup:

  • Return the browned beef to the pot and add the beef broth (or water). Bring to a boil.
  • Reduce the heat to low, add bay leaves, thyme, salt, and black pepper. Let the soup simmer for 1 to 1.5 hours, or until the beef is tender and easily pulls off the bone.

4. Add the Vegetables:

  • Add the sliced carrots, corn kernels, and radish to the pot. Continue to simmer for an additional 20-30 minutes, or until the vegetables are tender.

5. Final Adjustments:

  • Taste and adjust seasoning with more salt and pepper as needed. Remove the bay leaves.

6. Serve:

  • Ladle the soup into bowls. Garnish with fresh parsley or cilantro, and serve with lime wedges on the side for added flavor.

Tips for Success:

  • Let the soup simmer slowly for the best flavors. You can even make it a day ahead, as the flavors continue to develop overnight.
  • If you prefer a clearer broth, skim off the foam and impurities that rise to the surface during simmering.
  • For a richer broth, you can cook the beef ribs longer or add some marrow bones.

Recommendations:

  • Serve this soup with crusty bread or a side salad for a complete meal.
  • Pair it with a glass of red wine or a light beer to complement the rich flavors of the beef.

Nutrition (per serving, approximate for 8 servings):

  • Calories: ~280
  • Protein: 30g
  • Fat: 18g
  • Carbohydrates: 15g
  • Sugar: 5g

This Beef Rib Soup with Carrots, Corn, and Radish is an aromatic, nourishing dish that’s perfect for cozy nights or any time you need a comforting meal!

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