Description
This hearty Apple Carrot Beef Rib Soup combines tender beef ribs with the natural sweetness of apples and carrots, simmered slowly to create a flavorful and comforting broth. Perfect for chilly days, this soup offers a balanced blend of savory and sweet flavors with a rich, satisfying texture.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 2 pounds beef ribs (bone-in or boneless)
- 1 onion, chopped
- 2 carrots, peeled and sliced
- 1 apple, peeled, cored, and cut into chunks (green apple for a tart hint works best)
- 6 cups beef broth
- 2 cups water
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
Instructions
- Heat the Olive Oil: Warm 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat to prepare for searing the beef ribs.
- Season and Sear the Beef Ribs: Season the beef ribs generously with salt and pepper. Place them in the hot pot and sear on all sides until browned, about 3-4 minutes per side, to develop a rich flavor.
- Remove Beef Ribs: Take the browned ribs out of the pot and set them aside to make room for cooking the aromatics.
- Sauté Onion and Garlic: In the same pot, add the chopped onion and minced garlic. Cook for 3-4 minutes until they become softened and fragrant, infusing the base of your soup with flavor.
- Return Beef Ribs to Pot: Place the seared beef ribs back into the pot with the sautéed onion and garlic.
- Add Liquids and Seasonings: Pour in 6 cups of beef broth and 2 cups of water. Add 1 teaspoon of dried thyme and 1 bay leaf to the pot for additional aroma and depth.
- Bring to Boil and Simmer: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for 1 to 1.5 hours, or until the beef is tender and flavorful.
- Add Carrots and Apples: Stir in the peeled and sliced carrots along with the apple chunks to the pot.
- Continue Simmering: Allow the soup to simmer for an additional 30 minutes until the carrots are tender and the apples have softened, lending natural sweetness to the broth.
- Adjust Seasoning: Taste the soup and adjust salt and pepper as needed to balance the flavors perfectly.
- Remove Bay Leaf: Take out the bay leaf before serving to avoid any bitter taste.
- Serve: Ladle the soup into bowls and optionally garnish with fresh herbs of your choice for an extra touch of freshness and color.
Notes
- Using green apples adds a nice tartness that balances the richness of the beef.
- Searing the ribs helps to lock in flavor and improves the overall broth color.
- Simmering slowly over low heat yields the most tender beef ribs and well-developed flavors.
- Fresh herbs like parsley or thyme make excellent garnishes to complement the soup.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
