Soup So Asian: Beef Short Rib Soup
Soup So Asian: Beef Short Rib Soup
Ingredients
- 3 pounds beef short ribs
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- 2 tablespoons olive oil, for searing
- 1 yellow onion, chopped
- 6 cloves garlic, minced
- 2 inch ginger, sliced
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon chili flakes
- 4 cups beef broth
- 2 cups carrots, chopped
- 2 cups potatoes, chopped
- 1/4 cup green onions, chopped, for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
Pat dry the beef short ribs with paper towels. Season generously on all sides with salt and black pepper.
⏱️ 5 min
- 2
Add olive oil to an Instant Pot. Set the Instant Pot to sauté mode. Once hot, sear the seasoned short ribs until they are nicely browned on all sides, about 3-4 minutes per side. Once seared, remove the short ribs from the Instant Pot and set them aside.
⏱️ 15 min
- 3
To the same Instant Pot, add the chopped yellow onion, minced garlic, and sliced ginger. Sauté these aromatics for 3-5 minutes until they are fragrant and softened.
⏱️ 5 min
- 4
Stir in the soy sauce, brown sugar, rice vinegar, sesame oil, and chili flakes. Mix well to combine. Pour in the beef broth.
⏱️ 3 min
- 5
Return the seared short ribs to the pot, ensuring they are submerged in the liquid. Close the Instant Pot lid and set it to pressure cook on high for 45 minutes. After cooking, allow for a natural pressure release, which will take approximately 10-15 minutes.
⏱️ 45 min
- 6
Once the pressure has naturally released and the lid can be safely opened, add the chopped carrots and chopped potatoes to the soup.
⏱️ 2 min
- 7
Close the lid (no need to seal for pressure) or use the sauté function on low, and continue to cook the soup for another 10-15 minutes until the vegetables are tender.
⏱️ 15 min
- 8
Ladle the soup into bowls. Garnish with chopped green onions and sesame seeds before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Soup So Asian: Beef Short Rib Soup
- 3 pounds beef short ribs
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- 2 tablespoons olive oil, for searing
- 1 yellow onion, chopped
- 6 cloves garlic, minced
- 2 inch ginger, sliced
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon chili flakes
- 4 cups beef broth
- 2 cups carrots, chopped
- 2 cups potatoes, chopped
- 1/4 cup green onions, chopped, for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
Pat dry the beef short ribs with paper towels. Season generously on all sides with salt and black pepper.
⏱️ 5 min - 2
Add olive oil to an Instant Pot. Set the Instant Pot to sauté mode. Once hot, sear the seasoned short ribs until they are nicely browned on all sides, about 3-4 minutes per side. Once seared, remove the short ribs from the Instant Pot and set them aside.
⏱️ 15 min - 3
To the same Instant Pot, add the chopped yellow onion, minced garlic, and sliced ginger. Sauté these aromatics for 3-5 minutes until they are fragrant and softened.
⏱️ 5 min - 4
Stir in the soy sauce, brown sugar, rice vinegar, sesame oil, and chili flakes. Mix well to combine. Pour in the beef broth.
⏱️ 3 min - 5
Return the seared short ribs to the pot, ensuring they are submerged in the liquid. Close the Instant Pot lid and set it to pressure cook on high for 45 minutes. After cooking, allow for a natural pressure release, which will take approximately 10-15 minutes.
⏱️ 45 min - 6
Once the pressure has naturally released and the lid can be safely opened, add the chopped carrots and chopped potatoes to the soup.
⏱️ 2 min - 7
Close the lid (no need to seal for pressure) or use the sauté function on low, and continue to cook the soup for another 10-15 minutes until the vegetables are tender.
⏱️ 15 min - 8
Ladle the soup into bowls. Garnish with chopped green onions and sesame seeds before serving.
⏱️ 2 min