Beef Short Rib Soup
Dive into a bowl of comfort with this effortless Beef Short Rib Soup that bursts with rich, savory flavors! Infused with tender short ribs and aromatic vegetables, this delightful dish simmers gently to create a cozy masterpiece that tastes like it’s been cooking all day. Perfect for chilly evenings, your taste buds will be thanking you for this warm, hearty treat!
Prep
5
min
Cook
10
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(4)
- green onion, chopped
- 1 tablespoon minced garlic (15 ml)
- pepper, a pinch
- 500-700ml water (16.9-23.7 fl oz)
🥩Meat & Seafood(2)
- 200g beef brisket (0.44 lbs)
- 1 tablespoon tuna sauce (15 ml)
🍯Sauces & Condiments(1)
- 1 tablespoon oyster sauce (15 ml)
Nutrition (per serving)
Calories
258
Protein
19g
Carbs
6g
Fat
17g
👨🍳 Instructions
- 1
In a pot, stir-fry 200g of beef brisket and chopped green onion.
- 2
Pour in 500ml of water.
- 3
Add 1 tablespoon of tuna sauce, 1 tablespoon of oyster sauce, 1 tablespoon of minced garlic, and a pinch of pepper, then bring to a boil.
💡 Pro Tips
- ✓Blanch the beef brisket in boiling water for 2-3 minutes before stir-frying to remove surface proteins and impurities, which prevents a cloudy, bitter broth and allows clearer flavor development from your umami-rich sauces.technique2-3 minutes blanch
- ✓Maintain a gentle simmer at 180-190°F for 45-60 minutes rather than a rolling boil, as collagen denatures optimally at lower temperatures while aggressive boiling breaks down gelatin into smaller peptides that cloud the broth.timing180-190°F for 45-60 minutes
- ✓Add umami ingredients (tuna and oyster sauce) only in the final 5 minutes of cooking because glutamates break down and volatilize at sustained high temperatures above 180°F, losing pungency and depth.timingFinal 5 minutes
- ✓Use a 2:1 water-to-meat ratio (500ml water : 200g brisket) as this concentration allows sufficient collagen extraction while maintaining broth viscosity without dilution; add the remaining 200ml only if reduction exceeds 30%.ingredient2:1 ratio
- ✓Bloom minced garlic in the hot oil for 45-60 seconds before adding water to convert raw allicin into sweet, complex sulfur compounds through Maillard reaction, preventing harsh raw garlic bite in the finished soup.timing45-60 seconds bloom
Share this recipe
Prep
5
min
Cook
10
min
Serves
2
people
Level
beginner
Share this recipe
Beef Short Rib Soup
Dive into a bowl of comfort with this effortless Beef Short Rib Soup that bursts with rich, savory flavors! Infused with tender short ribs and aromatic vegetables, this delightful dish simmers gently to create a cozy masterpiece that tastes like it’s been cooking all day. Perfect for chilly evenings, your taste buds will be thanking you for this warm, hearty treat!
📝 Ingredients
Serves 2🥬Fresh Produce(4)
- green onion, chopped
- 1 tablespoon minced garlic (15 ml)
- pepper, a pinch
- 500-700ml water (16.9-23.7 fl oz)
🥩Meat & Seafood(2)
- 200g beef brisket (0.44 lbs)
- 1 tablespoon tuna sauce (15 ml)
🍯Sauces & Condiments(1)
- 1 tablespoon oyster sauce (15 ml)
Nutrition (per serving)
Calories
258
Protein
19g
Carbs
6g
Fat
17g
👨🍳 Instructions
- 1
In a pot, stir-fry 200g of beef brisket and chopped green onion.
- 2
Pour in 500ml of water.
- 3
Add 1 tablespoon of tuna sauce, 1 tablespoon of oyster sauce, 1 tablespoon of minced garlic, and a pinch of pepper, then bring to a boil.
💡 Pro Tips
- ✓Blanch the beef brisket in boiling water for 2-3 minutes before stir-frying to remove surface proteins and impurities, which prevents a cloudy, bitter broth and allows clearer flavor development from your umami-rich sauces.technique2-3 minutes blanch
- ✓Maintain a gentle simmer at 180-190°F for 45-60 minutes rather than a rolling boil, as collagen denatures optimally at lower temperatures while aggressive boiling breaks down gelatin into smaller peptides that cloud the broth.timing180-190°F for 45-60 minutes
- ✓Add umami ingredients (tuna and oyster sauce) only in the final 5 minutes of cooking because glutamates break down and volatilize at sustained high temperatures above 180°F, losing pungency and depth.timingFinal 5 minutes
- ✓Use a 2:1 water-to-meat ratio (500ml water : 200g brisket) as this concentration allows sufficient collagen extraction while maintaining broth viscosity without dilution; add the remaining 200ml only if reduction exceeds 30%.ingredient2:1 ratio
- ✓Bloom minced garlic in the hot oil for 45-60 seconds before adding water to convert raw allicin into sweet, complex sulfur compounds through Maillard reaction, preventing harsh raw garlic bite in the finished soup.timing45-60 seconds bloom