Description
A hearty and flavorful Apple Carrot Beef Rib Soup that combines tender beef ribs with sweet and tart notes of apple and the natural earthiness of carrots. This comforting soup is slow-simmered to develop deep flavors and is perfect for a cozy meal.
Ingredients
Scale
Beef and Broth
- 2 tablespoons olive oil
- 2 pounds beef ribs (bone-in or boneless)
- 6 cups beef broth
- 2 cups water
Vegetables and Seasonings
- 1 onion, chopped
- 2 carrots, peeled and sliced
- 1 apple, peeled, cored, and cut into chunks (green apple for a tart hint works best)
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
Instructions
- Heat Oil: Heat olive oil in a large pot or Dutch oven over medium-high heat to prepare for searing the beef ribs.
- Season and Sear Beef Ribs: Season the beef ribs generously with salt and pepper. Place them in the hot oil and sear on all sides, approximately 3-4 minutes per side, until a rich brown crust forms.
- Set Aside Beef Ribs: Remove the seared ribs from the pot and set aside to keep warm.
- Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Cook for 3-4 minutes until softened and fragrant, scraping up any browned bits from the bottom for extra flavor.
- Return Ribs to Pot: Place the seared beef ribs back into the pot with the sautéed onions and garlic.
- Add Liquids and Seasonings: Pour in the beef broth and water. Add dried thyme and the bay leaf for seasoning.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low to maintain a gentle simmer. Cover and cook for 1 to 1.5 hours, or until the beef is tender and nearly falling off the bone.
- Add Carrots and Apple: Stir in the sliced carrots and apple chunks, incorporating their sweetness and texture into the soup.
- Continue Simmering: Simmer uncovered for an additional 30 minutes until the carrots are tender and the apples have softened, infusing the broth with a natural sweetness.
- Adjust Seasoning: Taste the soup carefully and season with additional salt and pepper as needed to balance the flavors.
- Remove Bay Leaf: Take out the bay leaf from the pot before serving to avoid any unwanted bitterness.
- Serve: Ladle the hot soup into bowls and garnish with fresh herbs if desired for added color and aroma.
Notes
- Using green apples adds a pleasant tartness that balances the rich beef flavor.
- Searing the beef ribs adds depth and richness to the broth through caramelization.
- For a thicker soup, gently mash some of the carrots and apples before serving.
- This soup can be stored in the refrigerator for up to 3 days and tastes great the next day as flavors meld.
- Feel free to add fresh herbs like parsley or thyme for garnish to enhance aroma and presentation.
