There’s nothing quite like a homemade bowl of Apple Carrot Beef Rib Soup to comfort and brighten even the dreariest day. The marriage of deeply savory, fall-off-the-bone beef short ribs with the natural sweetness of carrots and apples creates a broth that’s pure soul food, layered with delicate aromatics and finished with a sprinkle of fresh green onions. This recipe welcomes you in with open arms: it’s warming, nourishing, and sure to become one of those dishes you fondly crave whenever the weather turns chilly or when you need a soothing pick-me-up.
Ingredients You’ll Need
These ingredients are simple, but each brings something truly essential to the Apple Carrot Beef Rib Soup. Think of the beef ribs as your rich canvas, while apples, carrots, and aromatics paint pops of color, sweetness, and freshness into every spoonful.
- Beef Short Ribs (2 pounds): The star protein; choose meaty ribs for a full-bodied broth and meltingly tender meat.
- Carrots (2 large, peeled and chopped): Not just for color! They lend a mellow touch of sweetness as they simmer and soften.
- Apples (2 medium, peeled, cored, and chopped): Fuji or Gala apples work beautifully, melting into the soup for subtle fruity notes.
- Onion (1 large, quartered): Turns sweet as it cooks, building the flavor base.
- Garlic (4 cloves, smashed): Brings deep, aromatic complexity to the broth.
- Ginger (thumb-sized piece, sliced): Fresh ginger gives gentle warmth and an unmistakable brightness.
- Water (8 cups): The liquid gold that extracts every bit of flavor from your ingredients as they simmer.
- Soy Sauce (1 tablespoon): A splash of umami and color; opt for gluten-free if needed.
- Rice Wine (1 tablespoon, optional): Adds a delicate aroma and slight sweetness; skip if you prefer.
- Salt (1 teaspoon, or to taste): Essential for pulling all the flavors into harmony.
- Black Pepper (1/2 teaspoon): Freshly ground if possible, to add a gentle spice in the background.
- Chopped Green Onions: The fresh, zippy topping your soup can’t resist.
How to Make Apple Carrot Beef Rib Soup
Step 1: Blanch the Beef Ribs
To kick things off, place your beef short ribs in a large pot and cover them generously with water. Bring this to a rapid boil for about 5 minutes. This tip is an old family trick for a cleaner, clearer broth: the quick boil helps to remove excess blood and impurities. Drain the water and give the ribs a gentle rinse under cold water—don’t skip this step if you want a really lovely, golden soup in the end.
Step 2: Make the Flavorful Broth
In a fresh, clean pot, pour in eight cups of water and slide in your blanched beef ribs, quartered onion, smashed garlic, sliced ginger, soy sauce, and rice wine if you’re using it. Bring the whole pot to a bubbly boil, then reduce the heat to low and let it gently simmer for about an hour and a half. This leisurely bubble is where the magic happens—the ribs go tender and the broth turns rich and fragrant.
Step 3: Add Carrots and Apples
Now is the perfect time to add your chopped carrots and apples to the pot. Their sweetness slowly infuses the Apple Carrot Beef Rib Soup, while the vegetables soften and the apples almost melt away—keep simmering for another 30 to 40 minutes. Taste the broth and sigh in delight as the flavors meld and deepen!
Step 4: Season and Skim
Once the ribs are fall-apart tender and the carrots and apples have surrendered to the broth, season with salt and pepper to taste. Don’t forget to skim any visible fat from the top—this little extra effort keeps your soup light and clean-tasting while still full of robust flavor.
Step 5: Garnish and Serve
With the soup piping hot, ladle it into cozy bowls and sprinkle generously with chopped green onions. This final flourish adds a lovely fresh bite and a burst of color that makes Apple Carrot Beef Rib Soup truly inviting.
How to Serve Apple Carrot Beef Rib Soup
Garnishes
A simple handful of freshly chopped green onions is my everlasting favorite for this soup, but you can get creative! Try adding a touch of toasted sesame seeds, a delicate swirl of chili oil for heat, or even a few torn cilantro leaves. These little details make every bowl feel special.
Side Dishes
Apple Carrot Beef Rib Soup pairs beautifully with bowls of fluffy steamed jasmine rice or nutty brown rice—perfect for soaking up the savory-sweet broth. A plate of simple pickled veggies or a crisp Asian salad on the side balances the richness and keeps things refreshing.
Creative Ways to Present
Think outside the bowl! For a fun dinner party touch, serve the soup in small stoneware mugs, or add a side of crusty bread for dipping if you’re taking a fusion approach. For cozy nights, simply ladle the soup straight from the pot at the table and let everyone help themselves.
Make Ahead and Storage
Storing Leftovers
Let your Apple Carrot Beef Rib Soup cool to room temperature, then transfer it to airtight containers. It keeps happily for up to 3 days in the fridge, and the flavors only grow richer and more harmonious overnight.
Freezing
This soup freezes surprisingly well. Just remove the bones for easier storage, pour into freezer-safe containers (leaving an inch for expansion), and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
Gently reheat on the stovetop over medium-low heat, stirring occasionally until piping hot. If the soup seems a bit thick after chilling, splash in a little water or broth until it’s just right. Always taste and adjust seasoning before serving again.
FAQs
Which apples work best in Apple Carrot Beef Rib Soup?
For the best sweet, but not overpowering flavor, Fuji and Gala apples are excellent choices. They hold up nicely during simmering while mellowing out into the broth. If you love more tartness, try Honeycrisp apples as a fun twist.
Can I use pork ribs instead of beef?
Absolutely! Pork ribs can be substituted for beef short ribs if you prefer a slightly lighter taste. The method and cooking times remain the same; just be sure to skim well for a clear broth.
Is there a gluten-free version of this recipe?
Yes—simply swap the soy sauce for a gluten-free tamari or coconut aminos. All the other ingredients are naturally gluten-free, so you can enjoy this comforting dish without worry.
How do I make the broth even clearer?
Blanching the ribs and skimming the broth carefully during cooking will give you the clearest soup. If you want to go the extra mile, strain the finished broth through a fine mesh sieve before adding back the solids for an elegant presentation.
Can I add other vegetables?
Of course! Daikon radish, potatoes, or even chunks of sweet potato can be added with the carrots and apples for extra variety, color, and nutrition. Just be mindful of adding delicate veggies, as they may fall apart with prolonged simmering.
Final Thoughts
There’s a reason why Apple Carrot Beef Rib Soup is a favorite in so many homes—it’s simple, nourishing, and just truly comforting. I hope this recipe warms your table and brings big smiles to everyone around it. Give it a try and don’t be surprised if it finds a permanent spot in your own family cookbook!
Print
Apple Carrot Beef Rib Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Non-Vegetarian
Description
This hearty and flavorful Apple Carrot Beef Rib Soup is a comforting meal perfect for chilly days. The combination of tender beef short ribs, sweet apples, and earthy carrots creates a delicious and satisfying dish that will warm you from the inside out.
Ingredients
Beef Short Ribs:
- 2 pounds beef short ribs
Vegetables:
- 2 large carrots, peeled and chopped
- 2 medium apples, peeled, cored, and cut into chunks
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 1 thumb-sized piece of ginger, sliced
Other:
- 8 cups water
- 1 tablespoon soy sauce
- 1 tablespoon rice wine (optional)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- Chopped green onions for garnish
Instructions
- Blanch the Beef Ribs: Place the beef short ribs in a large pot and cover with water. Bring to a boil and cook for 5 minutes to remove impurities. Drain and rinse the ribs under cold water.
- Cook the Soup: In a clean pot, add 8 cups of water, the blanched beef ribs, onion, garlic, ginger, soy sauce, and rice wine. Bring to a boil, then reduce heat to low and simmer for 1.5 hours.
- Add Vegetables: Add the carrots and apples, and continue simmering for another 30 to 40 minutes until the meat is tender and the vegetables are soft.
- Season and Serve: Season with salt and pepper to taste. Skim any excess fat from the top. Ladle into bowls and garnish with chopped green onions before serving.
Notes
- Fuji or Gala apples work well for a slightly sweet flavor.
- You can substitute pork ribs for beef if desired.
- This soup is great served with steamed rice on the side.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 9g
- Sodium: 630mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
