Description
This hearty Apple Carrot Beef Rib Soup combines tender beef ribs simmered to perfection with the natural sweetness of apples and carrots, creating a comforting and flavorful dish. Perfect for chilly days, this soup is enriched with beef broth and aromatic herbs, offering a balanced and satisfying meal for the whole family.
Ingredients
Scale
Meat and Oil
- 2 tablespoons olive oil
- 2 pounds beef ribs (bone-in or boneless)
Vegetables and Fruits
- 1 onion, chopped
- 2 carrots, peeled and sliced
- 1 apple, peeled, cored, and cut into chunks (green apple preferred)
- 2 garlic cloves, minced
Liquids and Seasonings
- 6 cups beef broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
Instructions
- Heat Oil: Heat olive oil in a large pot or Dutch oven over medium-high heat to prepare for searing the ribs.
- Sear Beef Ribs: Season the beef ribs with salt and pepper, then sear them on all sides in the hot oil, about 3-4 minutes per side, until nicely browned.
- Set Aside Ribs: Remove the browned ribs from the pot and set them aside temporarily.
- Sauté Aromatics: In the same pot, add the chopped onion and minced garlic, cooking them for 3-4 minutes until they are softened and fragrant, absorbing the browned bits left from the beef.
- Return Ribs to Pot: Place the seared beef ribs back into the pot with the softened aromatics.
- Add Broth and Seasonings: Pour in the beef broth and water, then add the dried thyme and bay leaf, combining all ingredients thoroughly.
- Simmer Beef: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 1 to 1.5 hours until the beef is tender and flavors meld.
- Add Vegetables and Apple: Stir in the sliced carrots and apple chunks to the pot.
- Continue Simmering: Let the soup simmer for an additional 30 minutes so the carrots become tender and the apple softens, imparting its natural sweetness to the broth.
- Adjust Seasoning: Taste the soup and season with additional salt and pepper as needed for perfect flavor balance.
- Remove Bay Leaf: Take out the bay leaf before serving to avoid any bitter notes.
- Serve: Ladle the hot soup into bowls and garnish with fresh herbs if desired to enhance aroma and presentation.
Notes
- Using bone-in beef ribs can add extra depth to the broth, but boneless can be used for ease of eating.
- Green apples are preferred for their tartness which balances the sweetness of the carrots and broth.
- For a thicker soup, reduce the broth slightly by simmering uncovered at the end.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For added freshness, garnish with chopped parsley or thyme before serving.
