Short Rib Soup
This Asian-inspired Short Rib Soup with mushrooms and Swiss chard is cozy and hits the spot when you’re craving a comforting soup.
Foto: Skinnytaste
Ingredients
- 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)
- lime wedges
- crushed red pepper flakes or sriracha
- fresh ginger cut into thin matchsticks
Steps
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Place the short ribs in the Instant Pot with the mushrooms, ginger, 3 whole scallions, cilantro stems, peppercorns, star anise, and beef broth.
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Cover and cook high pressure, 1 hour then natural or quick release.
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As it cooks, prep your garnishes and set them aside.
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Divide the short ribs and mushrooms into 5 soup bowls, then strain the remaining broth, discard the remaining ingredients.
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Return the soup to the Instant Pot and press the “Saute” button to bring the soup to a simmer – as it heats, add the stems of the Swiss chard and simmer 3 minutes, then add the leaves and cook until bright green, about 2 to 3 minutes.
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Ladle the soup into the soup bowls, about 1 3/4 cups.
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Garnish with lime wedges, crushed red pepper flakes, ginger sticks, cilantro leaves, and scallions.
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Place the short ribs in a large pot or Dutch oven with the mushrooms, ginger, 3 whole scallions, cilantro stems, peppercorns, star anise, and beef broth.
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Bring to a boil, then cover and cook on low heat until the meat is tender, about 2 hours.
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As it cooks, prep your garnishes and set them aside.
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Divide the short ribs and mushrooms into 5 soup bowls, then strain the remaining broth, discard the remaining ingredients.
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Bring the soup to a simmer over high heat – as it heats, add the stems of the Swiss chard and simmer 3 minutes, then add the leaves and cook until bright green, about 2 to 3 minutes.
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Ladle the soup into the soup bowls, about 1 3/4 cups.
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Garnish with lime wedges, crushed red pepper flakes, ginger sticks, cilantro leaves, and scallions.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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