Short Rib Soup
This Asian-inspired Short Rib Soup with mushrooms and Swiss chard is cozy and hits the spot when you’re craving a comforting soup.
Ingredients
- 5short ribs (about 4 oz each with bone, or 3 ounces each without, trimmed of excess fat)
- 8 ouncesshiitake mushrooms (stems removed and sliced)
- 1 ½ inchesginger (peeled, sliced into disks, and smashed)
- 5scallions (3 whole, 1 chopped for garnish)
- ½ bunchcilantro (stems separated and leaves chopped)
- 8 cupsbeef broth
- 1 teaspoonwhole black peppercorns
- 3whole star anise
- 1 lbswiss chard (stems and leaves separated and coarsely chopped)
- lime wedges
- crushed red pepper flakes or sriracha
- fresh ginger cut into thin matchsticks
Directions
Instant pot method:
- 1
Place the short ribs in the Instant Pot with the mushrooms, ginger, 3 whole scallions, cilantro stems, peppercorns, star anise, and beef broth.
- 2
Cover and cook high pressure, 1 hour then natural or quick release.
- 3
As it cooks, prep your garnishes and set them aside.
- 4
Divide the short ribs and mushrooms into 5 soup bowls, then strain the remaining broth, discard the remaining ingredients.
- 5
Return the soup to the Instant Pot and press the “Saute” button to bring the soup to a simmer – as it heats, add the stems of the Swiss chard and simmer 3 minutes, then add the leaves and cook until bright green, about 2 to 3 minutes.
- 6
Ladle the soup into the soup bowls, about 1 3/4 cups.
- 7
Garnish with lime wedges, crushed red pepper flakes, ginger sticks, cilantro leaves, and scallions.
Stove top method: (increase liquid by 1/2 cup):
- 1
Place the short ribs in a large pot or Dutch oven with the mushrooms, ginger, 3 whole scallions, cilantro stems, peppercorns, star anise, and beef broth.
- 2
Bring to a boil, then cover and cook on low heat until the meat is tender, about 2 hours.
- 3
As it cooks, prep your garnishes and set them aside.
- 4
Divide the short ribs and mushrooms into 5 soup bowls, then strain the remaining broth, discard the remaining ingredients.
- 5
Bring the soup to a simmer over high heat – as it heats, add the stems of the Swiss chard and simmer 3 minutes, then add the leaves and cook until bright green, about 2 to 3 minutes.
- 6
Ladle the soup into the soup bowls, about 1 3/4 cups.
- 7
Garnish with lime wedges, crushed red pepper flakes, ginger sticks, cilantro leaves, and scallions.