Beef Short Rib Soup With Rice Calabaza Recipes

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CALDO DE RES (MEXICAN BEEF SOUP)



Caldo de Res (Mexican Beef Soup) image

This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones. Garnish with slivered raw onion, lime juice, jalapenos, and more cilantro.

Provided by LKONIS

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 2h30m

Yield 8

Number Of Ingredients 19

2 pounds beef shank, with bone
1 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons ground black pepper
1 onion, chopped
1 (14.5 ounce) can diced tomatoes
3 cups beef broth
4 cups water
2 medium carrot, coarsely chopped
¼ cup chopped fresh cilantro
1 potato, quartered
2 ears corn, husked and cut into thirds
2 chayotes, quartered
1 medium head cabbage, cored and cut into wedges
¼ cup sliced pickled jalapenos
¼ cup finely chopped onion
1 cup chopped fresh cilantro
2 limes, cut into wedges
4 radishes, quartered

Steps:

  • Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
  • Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
  • Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
  • Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
  • Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.

Nutrition Facts : Calories 234.2 calories, Carbohydrate 25.9 g, Cholesterol 38.7 mg, Fat 5.7 g, Fiber 7.2 g, Protein 22 g, SaturatedFat 1.6 g, Sodium 1134.7 mg, Sugar 8.6 g

SLOW COOKER SPICY SHORT-RIB NOODLE SOUP



Slow Cooker Spicy Short-Rib Noodle Soup image

The Korean chile paste gochujang lends fiery heat to this rich and fortifying soup, made by slow cooking short ribs in chicken broth infused with soy, ginger, garlic and sesame. Rice noodles make the soup even heartier, while garnishing with fresh carrot, cucumber, cilantro and lime adds brightness and crunch.

Provided by Food Network Kitchen

Categories     main-dish

Time 6h20m

Yield 6 servings

Number Of Ingredients 14

12 English-cut short ribs (about 6 pounds)
4 cups low-sodium chicken broth
1/3 cup soy sauce
1/4 cup sugar
3 tablespoons finely grated peeled fresh ginger
2 tablespoons gochujang (Korean red chile paste), plus more for serving
2 tablespoons dark (toasted) sesame oil
4 cloves garlic, finely chopped
1 bunch scallions (white and green parts, separated), thinly sliced
10 to 12 ounces medium-thick rice noodles (also called rice sticks or jantaboon)
1 carrot, finely grated
1 small Kirby cucumber, thinly sliced
1/2 cup cilantro leaves, torn
2 limes, cut into wedges

Steps:

  • Remove any silver skin from the surface of the short ribs, and then make 2 cuts across the grain, through the meat down to the bone. (See how-to photo.) Put the ribs in the slow cooker.
  • Whisk together the broth, soy, sugar, ginger, chile paste, sesame oil, garlic, and scallion whites. Pour over the ribs. Cover and cook on HIGH for 6 hours.
  • About 30 minutes before serving, put the rice noodles in a bowl with hot water to cover. Soak until tender and pliable, about 30 minutes.
  • Skim any fat that may collect on top of the beef broth and discard.
  • Divide the noodles among 6 large shallow bowls and ladle the broth over top. (Cut the meat from the ribs if desired.) Divide the meat evenly among the bowls. Garnish as desired with the carrots, cucumber, cilantro, lime and the remaining green parts of the scallion and more chile paste, if desired.

SHORT RIBS WITH CABBAGE



Short Ribs With Cabbage image

I got this in my e-mail yesterday from Ethnicgrocers.com in a newsletter. The newsletter gave recipes for a Polish dinner, and this was the suggested entree.Looks like a winner, and so it goes on my "must try" list. The number of servings was not given, so I'm guessing 6-8.

Provided by yooper

Categories     One Dish Meal

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
4 lbs short rib of beef, cut into serving pieces
kosher salt or sea salt, to taste
black pepper, to taste
1 cup beef stock or 1 cup beef broth
2 teaspoons dry mustard
1/2 cup red wine vinegar
1/2 teaspoon dried oregano
1 small onion, sliced (about 1/2 cup)
1 head cabbage, cut into weges

Steps:

  • Heat oil in a large, heavy pot.
  • Brown short ribs on all sides.
  • Sprinkle with salt and pepper.
  • Add remaining ingredients except cabbage.
  • Cover and simmer for 1-1 1/2 hours.
  • Add cabbage wedges and cook until cabbage is tender, about 20 minutes.

SHORT RIB SOUP - GALBITANG



Short Rib Soup - Galbitang image

Korean Beef Short Rib Soup or Galbitang is so warming, deliciously rich and satisfying. So simple and easy to make. You just need time.

Provided by JinJoo Lee

Categories     Soup

Time 2h45m

Number Of Ingredients 11

1.5 lb beef short ribs
10 cup water
1 yellow onion with skin on ((if it's organic))
2 green onions or 1 korean leek ((대파) for stock)
2 green onions or 1 korean leek ((대파), sliced for garnish)
2 thick slices of ginger
3-4 dried or fresh green onion roots ((optional))
1/2 medium size radish (, cut into quarter thin slices)
2 Tbsp chopped garlic or 5-6 whole cloves
1 Tbsp guk ganjang ((soy sauce for soup))
1 1/2 tsp Sea Salt (Trader Joe's)

Steps:

  • Soak short ribs in cold water to draw out blood from the meat. Soak for 1 hour. *If you don't want to wait, you can flash boil it, discard the liquid and boil again with fresh water added.
  • Prepare one whole yellow onion with skin on.
  • Prepare cut ginger, chopped garlic, 2 whole green onions and green onion roots(optional).
  • Add ribs, ginger, green onions, onion and green onion roots and 10 cups of water in a large stock pot and bring to boil on medium high heat.
  • Once it starts to boil, lower heat to medium, skim off any brownish foam that accumulates on top. This is necessary if you want a clear soup. It also helps you skim off fat. Here's how much I ended up with after 3 or 4 times of removing foam from the soup.
  • SIMMER FOR 1 HOUR uncovered by lowering heat to medium low.
  • After simmering for 1 hour, add radish slices.
  • SIMMER for 20 MINUTES with radish added.
  • Discard all aromatics - everything except radish.
  • Season soup with guk ganjang, sea salt and chopped garlic. Simmer for 10 more minutes.
  • Serve soup with some freshly sliced green onions, black pepper. With a bowl of rice.

Nutrition Facts : Calories 198 kcal, Carbohydrate 6 g, Protein 19 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 58 mg, Sodium 789 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

BEEF AND RICE SOUP



Beef and Rice Soup image

Make and share this Beef and Rice Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Rice

Time 10h30m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs lean stewing beef
1 tablespoon cooking oil
2 medium yellow squash, halved lengthwise and cut into 1/2 inch slices
2 large carrots, cut into 1/2 inch slices
1 cup chopped onion
2 cloves garlic, minced
3/4 teaspoon dried thyme
3/4 teaspoon dried basil
6 cups beef broth
1/4 cup dry red wine or 1/4 cup white wine
2 cups chopped fresh spinach
1/2 cup quick-cooking white rice

Steps:

  • In a frypan, let the oil get hot; cook meat (in batches if necessry) until browned on all sides; drain off fat.
  • Add to a 4-6 quart slow-cooker: squash, carrots, onions, garlic, thyme, and basil.
  • Place meat on top of vegetables.
  • Pour in broth and wine Cover and cook on LOW for 7-10 hours.
  • Add in spinach and rice; cover and cook 5-10 minutes or until rice is tender.

Nutrition Facts : Calories 325.6, Fat 16.4, SaturatedFat 5.5, Cholesterol 66.5, Sodium 669.7, Carbohydrate 14.8, Fiber 2.3, Sugar 3.5, Protein 27.7

SHORT RIB SOUP



Short Rib Soup image

This is one of my dad's most irresistible dishes. It has a flavorful broth, tender meat and colorful vegetables. It really hits the spot on a chilly fall or winter day.-Art Winter, Trumbull, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 2h25m

Yield 10 servings.

Number Of Ingredients 12

1 can (15-1/2 ounces) lima beans
1 can (14-1/2 ounces) cut green beans
4 cups water
2 pounds beef short ribs
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup coarsely chopped carrot
3/4 cup chopped onion
1/3 cup medium pearl barley
1 tablespoon salt
1 tablespoon sugar
1/2 teaspoon dried basil
1 bay leaf

Steps:

  • Drain beans, reserving liquid; set beans aside. Place the liquid in a Dutch oven or soup kettle; add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until the meat is tender. , Remove meat from bones; discard bones. Cut the meat into bite-size pieces and return to kettle. Add beans and cook for 10 minutes or until heated through. Discard bay leaf before serving.

Nutrition Facts : Calories 159 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 1046mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 6g fiber), Protein 9g protein.

SHORT RIB AND CABBAGE SOUP



Short Rib And Cabbage Soup image

Provided by Florence Fabricant

Categories     dinner, one pot, soups and stews, main course

Time 3h30m

Yield 4 large servings

Number Of Ingredients 19

2 1/2 to 3 pounds short ribs with bones, in 2-inch pieces
1 1/2 cups beef stock
4 1/2 cups chicken stock
2 cups dry red wine
2 large sprigs fresh thyme
3 medium-size carrots, peeled
Freshly ground black pepper
3 tablespoons unsalted butter
1 small white turnip, peeled and diced
1 rib celery, peeled and diced
2 leeks, white part only, sliced
1 cup diced onion
1 baking potato, peeled and diced
1/2 medium-size head Savoy cabbage, sliced thin
1 bay leaf
Salt
4 slices baguette, 1/4 inch thick, toasted
4 ounces Gruyére cheese, finely shredded
1 tablespoon minced flat-leaf parsley

Steps:

  • Early in the day, or a day in advance, combine short ribs, beef stock, 1 1/2 cups chicken stock, wine, 1 sprig thyme and 1 carrot, quartered, in saucepan. Add black pepper to taste and 4 cups water, bring to simmer and cook very gently, partly covered, until ribs are tender, about 2 hours.
  • Transfer to large bowl, cool to room temperature, cover and refrigerate about 6 hours or overnight. Discard solidified fat. Remove meat, bones, carrot and herbs. Place cooking liquid in saucepan. (You should have about 4 cups; if not, add water.) Bring to simmer and set aside.
  • Discard bones, fat and gristle. Cut meat into 3/4-inch dice. Set aside.
  • Dice remaining carrots. Heat butter in large saucepan. Add turnip, celery, leeks, onion, potato, cabbage and carrots. Sauté until soft and barely colored. Add bay leaf, remaining thyme, liquid from cooking ribs and remaining chicken stock. Simmer, partly covered, 40 minutes. Add meat; simmer 15 minutes. Season with salt and pepper.
  • To serve, ladle soup into warm soup plates, and place slice of toast topped with cheese on each portion. Dust with parsley.

GALBITANG (BEEF SHORT RIB SOUP)



Galbitang (Beef Short Rib Soup) image

A hearty, nourishing soup made with beef short ribs

Provided by Hyosun

Categories     Main Course

Number Of Ingredients 12

about 3 pounds short ribs
1 pound Korean radish, mu (무)
1 medium onion
2 large scallion white parts
8 plump garlic cloves
3 thin ginger slices (1-inch rounds)
2 tablespoons soup soy sauce (Use 1 T if your soy sauce is dark)
salt and pepper
3 ounces starch noodles - optional (dangmyeon, soaked in warm water for about 20 minutes)
1 teaspoon minced garlic
2 scallions (finely chopped)
4 abalone - optional (See note)

Steps:

  • Soak the ribs for 30 minutes in cold water. Drain.
  • Fill a large pot with enough water to cover the ribs, about 8 cups. Bring water to a boil, and then drop the ribs in. Let it come back to a boil. Continue to boil for 2 to 3 minutes.
  • Drain the ribs. Wash the ribs under running water. Clean the pot.
  • Return the ribs back to the pot. Add 13 to 14 cups of water, radish, onion, garlic and ginger. Add 2 tablespoons of soup soy sauce and 1 teaspoon of salt (use less if your soup soy sauce is dark and more salt). Bring it to a boil. Continue to boil, uncovered, for 30 minutes over high heat.
  • Reduce the heat to medium. Remove all the vegetables. Transfer the radish to a cutting board. Discard the other vegetables.
  • Add 2 cups of water. Continue to boil, covered, for about an hour until the meat is tender. Add 1 teaspoon of minced garlic and the optional noodles 3 or 4 minutes before turning the heat off. Cut the radish into thick bite size pieces and add to the soup. Bring everything to a boil again. Salt and pepper to taste. Skim off fat or use a fat separator to remove excess fat. Garnish with the chopped scallions to serve.

BRAISED BEEF SHORT RIB SOUP WITH NOODLES



Braised Beef Short Rib Soup With Noodles image

This beef noodle soup recipe involves braising succulent beef short ribs until the meat falls off the bone, then seasoning and adding noodles to make soup.

Provided by Danilo Alfaro

Categories     Dinner     Entree     Soup

Time 4h50m

Yield 6

Number Of Ingredients 12

1 1/2 lbs. beef short ribs
1 large onion, peeled
2 large celery stalks
3 medium carrots, peeled
4 cloves garlic, peeled
2 to 3 dried bay leaves
1 cup canned diced tomatoes
2 quarts beef stock
1/2 cup red wine
2 to 3 cups uncooked egg noodles
Kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Gather the ingredients.
  • Preheat oven to 300 F. Chop onion, and slice celery into roughly same size pieces as onion.
  • Cut carrots lengthwise, then slice them into half-moons - again, about same size as onion and celery.
  • Generously season beef short ribs with Kosher salt.
  • In a large Dutch oven or heavy, oven-proof soup pot, brown beef on all sides over high heat in a small amount of oil. Remove beef from pot and set aside.
  • Add carrot, celery, onion, and garlic and sauté in resulting beef juices until slightly browned.
  • Add wine and use a wooden spoon or heat-proof spatula to loosen all the brown bits (called fond ) from bottom of pan.
  • Add tomatoes, bay leaves, and browned beef. Add stock. If there's not enough liquid to cover meat, add water until ribs are just submerged.
  • Bring to a boil, then cover with a tightly fitting lid and transfer to oven.
  • Let beef braise untouched for 4 hours. Remove pot from oven and carefully remove beef ribs from braising liquid.
  • Pull meat off bones (it should pretty much just fall right off) and chop it against grain into small pieces. Set aside.
  • Add noodles to braising liquid and simmer over medium heat for about 8 minutes or until noodles are tender. Turn off heat.
  • Add beef and stir until meat is heated through. Season to taste with kosher salt and black pepper. Serve hot.

Nutrition Facts : Calories 659 kcal, Carbohydrate 52 g, Cholesterol 160 mg, Fiber 4 g, Protein 44 g, SaturatedFat 12 g, Sodium 856 mg, Sugar 6 g, Fat 29 g, ServingSize 1 1/2 lbs. (4 to 6 servings), UnsaturatedFat 0 g

BEEF SHORT RIB FRENCH ONION SOUP



Beef Short Rib French Onion Soup image

Though I love French onion soup, this twist with beef short ribs adds great beef flavor and is a bit more hearty! The crocks are something else to purchase, but at $30 for a set of four which are microwave-, oven-, and dishwasher-safe, and handy for all sorts of things, they are worth it.

Provided by dbs.geek

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes     French Onion Soup Recipes

Time 3h40m

Yield 8

Number Of Ingredients 15

1 cup all-purpose flour
2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
8 meaty beef short ribs
3 tablespoons olive oil
½ cup butter
8 sweet onions (such as Vidalia®), sliced and separated into rings
2 quarts beef broth
½ cup sherry
12 sprigs fresh thyme
1 (1 pound) loaf French bread, thinly sliced
2 cups shredded Gruyere cheese

Steps:

  • Mix flour, 2 tablespoons salt, 1 tablespoon black pepper, paprika, garlic powder, and onion powder in a bowl. Dredge beef short ribs in the seasoned flour mixture. Reserve 3 tablespoons of leftover seasoned flour.
  • Heat olive oil in a large pot over medium-high heat and pan-fry the beef ribs until browned on all sides, 3 to 5 minutes per side. Remove ribs and set aside. Turn heat down to medium and melt butter in the pot; cook and stir sweet onions in the butter until soft and slightly browned, about 15 minutes. Stir constantly and reduce heat if onions begin to burn.
  • Stir 3 tablespoons of reserved seasoned flour mixture into the onions and cook and stir for 10 minutes; pour in beef broth and sherry. Bring to a boil, stirring constantly, until soup is slightly thickened; season with more salt and black pepper, if desired.
  • Strip leaves from thyme sprigs and add leaves to the soup. Gently return short ribs to the pot, reduce heat to low, and simmer soup until ribs are tender, about 2 1/2 hours. Stir soup every hour or so.
  • Preheat the oven's broiler.
  • Ladle soup into oven-safe soup crocks, placing a short rib into each bowl. Top soup with 2 slices of French bread per bowl and sprinkle about 1/4 cup of Gruyere cheese over each crock.
  • Place crocks under broiler until cheese is browned and bubbling, 2 to 3 minutes.

Nutrition Facts : Calories 1162 calories, Carbohydrate 62.6 g, Cholesterol 176.5 mg, Fat 79.3 g, Fiber 5.1 g, Protein 47.9 g, SaturatedFat 35.8 g, Sodium 3222.3 mg, Sugar 8.7 g

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