Short Rib Soup
When you're in the need for something warm and comforting, this Asian-inspired short rib soup with Swiss chard and mushrooms will satisfy your cravings.
Yield: 5
Materials
- 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
For serving:
- lime wedges
- crushed red pepper flakes or sriracha
- fresh ginger cut into thin matchsticks
Instructions
Instant Pot Method:
- Add the ginger, three full scallions, peppercorns, star anise, cilantro stems, mushrooms, and short ribs to the Instant Pot along with the beef broth.
- Cook under cover under high pressure for one hour, then release naturally or quickly.
- Prepare your toppings and set them aside while it cooks.
- Sort the leftover liquid and toss in the additional ingredients after dividing the short ribs and mushrooms into five soup dishes.
- Reintroduce the soup to the Instant Pot and choose the "Saute" button to bring it to a simmer. Add the Swiss chard stems and cook for 3 minutes, then add the leaves and cook for an additional 2 to 3 minutes, or until they develop a brilliant green color.
- Pour 1 3/4 cups of the soup into each soup dish.
- Add lime wedges, scallions, ginger sticks, cilantro leaves, and crushed red pepper flakes as garnish.
Stove Top Method: (increase liquid by 1/2 cup):
- Toss the short ribs with the mushrooms, ginger, star anise, peppercorns, three entire scallions, cilantro stems, and beef stock in a large saucepan or Dutch oven.
- After bringing to a boil, simmer, covered, over low heat for about two hours, or until the meat is cooked.
- Prepare your toppings and set them aside while it cooks.
- Sort the leftover liquid and toss in the additional ingredients after dividing the short ribs and mushrooms into five soup dishes.
- Heat the soup to a boil over high heat. Add the Swiss chard stems and simmer for 3 minutes. Next, add the leaves and cook for 2 to 3 minutes, or until brilliant green.
- Pour 1 3/4 cups of the soup into each soup dish.
- Add lime wedges, scallions, ginger sticks, cilantro leaves, and crushed red pepper flakes as garnish.