Apple Carrot Beef Rib Soup
This hearty soup combines tender beef ribs with the sweetness of apples and carrots, creating a unique and flavorful dish that's perfect for a cozy family dinner.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups and spoons
- 1 ladle
- 4 soup bowls
Ingredients
- 2 lbs beef ribs
- 2 medium carrots, sliced
- 1 medium apple, cored and diced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 6 cups beef broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt
- to taste black pepper
- for garnish fresh parsley, optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Season the beef ribs with salt and black pepper. Sear the ribs in the pot until browned on all sides, about 5-7 minutes.
- Remove the beef ribs and set them aside on a plate.
- In the same pot, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent.
- Add the sliced carrots and diced apple to the pot, stirring to combine. Cook for an additional 2-3 minutes.
- Return the beef ribs to the pot and pour in the beef broth. Stir in the dried thyme and rosemary.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beef ribs are tender.
- Once the ribs are tender, taste the soup and adjust seasoning with additional salt and pepper if needed.
- Serve the soup hot, garnishing with fresh parsley if desired.
Notes
For added depth of flavor, you can add a splash of apple cider vinegar or a spoonful of honey to the soup.
If you prefer a thicker soup, consider using an immersion blender to blend part of the soup, then stir it back into the mixture.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.