When you’re in the need for something warm and comforting, this Asian-inspired short rib soup with Swiss chard and mushrooms will satisfy your cravings.
Short Rib Soup
Recently, I purchased some short ribs and decided to test them in soup. Inspired by pho, I was wanting one with plenty of fresh herbs and ginger. The taste of the canned soup is enhanced by the addition of cilantro, ginger, peppercorns, star anise, and scallions stems, in addition to the flavor that the beef bones naturally impart. I sliced some ginger since I adore it and used it as a garnish with lime wedges, more cilantro, and scallions.
What is the difference between short ribs and beef ribs?
Unsurprisingly, short ribs are shorter than ordinary beef back ribs—which are thinner and longer. Short ribs are often fatter since they are sliced from different regions of the animal.
Short Rib Soup Ingredients
- Beef Short Ribs: Five short ribs, each weighing approximately four ounces with the bone, are required.
- Mushrooms: Sliced shiitake mushrooms, weighing eight ounces, should be removed from their stems.
- Scallions and Cilantro: Chop the cilantro and scallions and use them as a garnish for the soup. Use some entire cilantro and scallions stems to flavor the liquid.
- Spices: whole black peppercorns, star anise, and fresh ginger
- Beef Broth: Make your favorite store-bought beef broth. If you’re watching your salt intake, go low-sodium.
- Swiss Chard: Finish by cooking the leaves and stems separately.
- Garnish: Serving suggestions for this beef short rib soup include lime wedges, chopped scallions and cilantro leaves, crushed red pepper flakes or sriracha, and fresh ginger sliced into thin matchsticks.
How Long to Boil Short Ribs for Soup
The Instant Pot produces really soft short ribs that practically fall off the bone, which is why I enjoy making this simple beef short rib soup there. I have supplied stovetop instructions as well, in case you don’t have a pressure cooker. The short ribs need to boil and simmer for around two hours when preparing this dish on the stove. Using the Instant Pot, it may be completed in half the time.
How to Make Beef Short Rib Soup
- Cook the Ribs in the Instant Pot: Add the broth, star anise, peppercorns, three entire scallions, mushrooms, and ribs to the Instant Pot. After an hour of high pressure cooking with a cover on, do a fast or natural release.
- Cook the Ribs on the Stovetop: Combine all the ingredients in a big pot or Dutch oven, and then pour in an additional half cup of stock. Once the saucepan is covered, bring it to a boil and simmer on low for around two hours, or until the meat is cooked.
- Strain the Broth: After straining the broth, divide the mushrooms and short ribs into five dishes. After that, drain the broth that is left and throw away the leftover components.
- Instant Pot – Swiss Chard: Transfer the soup back into the Instant Pot and heat it through by pressing the “Sauté” button. Add the Swiss chard stems and boil for three minutes until it warms up. Add the leaves next and simmer for a few minutes.
- Swiss Chard on the stovetop: Simmer the soup on high heat, then add the stems and leaves after a few minutes.
- Serve: Spoon the leftover soup into each bowl, then top with each garnish.
FAQS
How to Freeze Short Rib Soup
Store this soup in the refrigerator for up to 4 days. Divide the leftovers into smaller portions, which may be frozen for up to three months. The containers may be thawed in the refrigerator overnight or microwaved directly from the freezer.
Variations
- Meat: Instead of short ribs, use chuck beef.
- Mushrooms: I really recommend using shiitakes in this soup since they provide a ton of flavor. If you are unable to locate them, substitute baby bella mushrooms for them.
- Greens: Use spinach or bok choy in place of Swiss chard.
- If you’re not a fan of cilantro, feel free to omit it and substitute it with chives.
- Noodles: To make it more substantial, add lo mein or zucchini noodles.
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Short Rib Soup
When you're in the need for something warm and comforting, this Asian-inspired short rib soup with Swiss chard and mushrooms will satisfy your cravings.
- 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
Instant Pot Method:
- Add the ginger, three full scallions, peppercorns, star anise, cilantro stems, mushrooms, and short ribs to the Instant Pot along with the beef broth.
- Cook under cover under high pressure for one hour, then release naturally or quickly.
- Prepare your toppings and set them aside while it cooks.
- Sort the leftover liquid and toss in the additional ingredients after dividing the short ribs and mushrooms into five soup dishes.
- Reintroduce the soup to the Instant Pot and choose the “Saute” button to bring it to a simmer. Add the Swiss chard stems and cook for 3 minutes, then add the leaves and cook for an additional 2 to 3 minutes, or until they develop a brilliant green color.
- Pour 1 3/4 cups of the soup into each soup dish.
- Add lime wedges, scallions, ginger sticks, cilantro leaves, and crushed red pepper flakes as garnish.
Stove Top Method: (increase liquid by 1/2 cup):
- Toss the short ribs with the mushrooms, ginger, star anise, peppercorns, three entire scallions, cilantro stems, and beef stock in a large saucepan or Dutch oven.
- After bringing to a boil, simmer, covered, over low heat for about two hours, or until the meat is cooked.
- Prepare your toppings and set them aside while it cooks.
- Sort the leftover liquid and toss in the additional ingredients after dividing the short ribs and mushrooms into five soup dishes.
- Heat the soup to a boil over high heat. Add the Swiss chard stems and simmer for 3 minutes. Next, add the leaves and cook for 2 to 3 minutes, or until brilliant green.
- Pour 1 3/4 cups of the soup into each soup dish.
- Add lime wedges, scallions, ginger sticks, cilantro leaves, and crushed red pepper flakes as garnish.
