How to make an easy and hearty beef rib soup

Ingredients

• 2 lb Beef Ribs (bone‑in short ribs, cut into 2‑inch sections)
• 1 medium Korean Radish (peeled and cubed)
• 5 Bird's Eye Chilies (fresh, sliced thin; adjust for heat)
• 2 Tbsp Palm Sugar (grated or chopped)
• 2 Tbsp Yuzu Juice (bottled yuzu juice; can substitute 1 Tbsp lemon + 1 Tbsp lime juice)
• 4 Kaffir Lime Leaves (fresh or dried, torn)
• 2 slices Ginger (fresh, about 1/4 inch thick)
• 1 Star Anise (whole)
• 1 Bay Leaf
• 1 tsp Whole Black Peppercorns
• to taste Salt
• 3 L Water (cold, for simmering)
• for garnish Cilantro (optional, chopped)

Instructions

1. Blanch the ribs

   Place the beef ribs in a pot of boiling water and boil for 12‑15 minutes, skimming the surface until foam and scum appear, then discard the water.

   Time: PT15M

   Temperature: boiling

2. Rinse ribs and pot

   Drain the ribs, scrub them under cold running water, and rinse the pot to remove any remaining scum.

   Time: PT5M

3. Prep aromatics and radish

   Cube the Korean radish, slice the ginger, and gather star anise, bay leaf, peppercorns, and lime leaves.

   Time: PT5M

4. Start the broth

   Return the ribs to the clean pot, add the cold water, radish cubes, ginger, star anise, bay leaf, peppercorns, and a pinch of salt. Bring to a heavy simmer.

   Time: PT5M

5. Low‑and‑slow simmer

   Just before a rolling boil, reduce the heat to maintain a gentle simmer (tiny bubbles). Simmer for at least 6 hours, skimming surface fat occasionally and using a fat separator to remove excess oil.

   Time: PT6H

   Temperature: low simmer

6. Strain and de‑fat the broth

   After 6 hours, pour the broth through a fine mesh strainer into a clean container. Use a fat separator to pour off the clear broth, leaving the fat behind.

   Time: PT10M

7. Prepare spicy yuzu sauce

   In a small saucepan combine sliced bird's eye chilies, palm sugar, yuzu juice, torn lime leaves, and 1 cup of the hot rib broth. Simmer over medium heat for about 10 minutes until slightly thickened.

   Time: PT10M

   Temperature: medium

8. Serve

   Divide the tender ribs among bowls, ladle hot broth over them, drizzle the spicy yuzu sauce, and garnish with chopped cilantro if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

10 g

Fat

20 g

Fiber

1 g