Large Beef Rib Pho
Large Beef Rib Pho
Ingredients
For the Beef Ribs and Broth
- 3 pounds beef short ribs, flanken-style or English-cut
- 1 yellow onion, halved
- 4 ounces fresh ginger, sliced into 1/4-inch rounds
- 5 star anise
- 1 cinnamon stick, 3-inch
- 5 whole cloves
- 1 black cardamom pod
- 1 teaspoon fennel seeds
- 3 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 1 tablespoon salt, or to taste
- 12 cups water
For the Noodles and Garnish
- 1 pound dried pho noodles, banh pho, flat rice noodles
- 2 cups bean sprouts
- 1 cup fresh basil leaves
- 1/2 cup cilantro, chopped
- 1 lime, cut into wedges
- 1 jalapeño, thinly sliced
- 4 tablespoons hoisin sauce, for serving
- 4 tablespoons sriracha, for serving
Instructions
- 1
Preheat your oven broiler. Place the halved onion and sliced ginger directly on a baking sheet. Broil for 10-15 minutes, turning once, until charred and fragrant. This step adds depth to the broth.
⏱️ 15 min•🌡️ 450
- 2
While the onion and ginger are broiling, parboil the beef short ribs. Place the ribs in a large pot, cover with cold water, and bring to a rolling boil over high heat. Boil for 10 minutes, skimming off any foam that rises to the surface. This removes impurities and results in a clearer broth.
⏱️ 15 min
- 3
Drain the parboiled beef ribs and rinse them thoroughly under cold water. Clean the pot. This ensures a clean, flavorful broth.
⏱️ 5 min
- 4
In a dry skillet over medium heat, toast the star anise, cinnamon stick, whole cloves, black cardamom pod, and fennel seeds for 2-3 minutes, until fragrant. Be careful not to burn them.
⏱️ 3 min
- 5
Return the rinsed beef ribs to the clean large pot. Add the charred onion and ginger, toasted spices, fish sauce, sugar, salt, and 12 cups of water. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 3 hours, or until the beef ribs are very tender and easily pull away from the bone. Skim any fat from the surface periodically.
⏱️ 180 min
- 6
Once the beef is tender, carefully remove the beef ribs from the broth and set aside to cool slightly. Strain the broth through a fine-mesh sieve into another large pot or bowl, discarding the solids. This creates a clear broth.
⏱️ 10 min
- 7
Once the beef ribs are cool enough to handle, remove the meat from the bones and shred or slice into bite-sized pieces. Discard the bones.
⏱️ 10 min
- 8
Return the strained broth to the stove and bring it to a gentle simmer. Taste and adjust seasoning with more fish sauce or salt if needed. Keep warm.
⏱️ 5 min - 9
While the broth is simmering, prepare the pho noodles according to package instructions. Typically, this involves soaking them in hot water or boiling them briefly until tender but still firm.
⏱️ 10 min
- 10
To serve, divide the cooked pho noodles among four large bowls. Top with the shredded beef rib meat. Ladle the hot broth generously over the noodles and meat.
⏱️ 5 min
- 11
Serve immediately with a platter of fresh bean sprouts, basil leaves, chopped cilantro, lime wedges, sliced jalapeño, hoisin sauce, and sriracha on the side for individual customization.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Large Beef Rib Pho
For the Beef Ribs and Broth
- 3 pounds beef short ribs, flanken-style or English-cut
- 1 yellow onion, halved
- 4 ounces fresh ginger, sliced into 1/4-inch rounds
- 5 star anise
- 1 cinnamon stick, 3-inch
- 5 whole cloves
- 1 black cardamom pod
- 1 teaspoon fennel seeds
- 3 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 1 tablespoon salt, or to taste
- 12 cups water
For the Noodles and Garnish
- 1 pound dried pho noodles, banh pho, flat rice noodles
- 2 cups bean sprouts
- 1 cup fresh basil leaves
- 1/2 cup cilantro, chopped
- 1 lime, cut into wedges
- 1 jalapeño, thinly sliced
- 4 tablespoons hoisin sauce, for serving
- 4 tablespoons sriracha, for serving
Instructions
- 1
Preheat your oven broiler. Place the halved onion and sliced ginger directly on a baking sheet. Broil for 10-15 minutes, turning once, until charred and fragrant. This step adds depth to the broth.
⏱️ 15 min•🌡️ 450 - 2
While the onion and ginger are broiling, parboil the beef short ribs. Place the ribs in a large pot, cover with cold water, and bring to a rolling boil over high heat. Boil for 10 minutes, skimming off any foam that rises to the surface. This removes impurities and results in a clearer broth.
⏱️ 15 min - 3
Drain the parboiled beef ribs and rinse them thoroughly under cold water. Clean the pot. This ensures a clean, flavorful broth.
⏱️ 5 min - 4
In a dry skillet over medium heat, toast the star anise, cinnamon stick, whole cloves, black cardamom pod, and fennel seeds for 2-3 minutes, until fragrant. Be careful not to burn them.
⏱️ 3 min - 5
Return the rinsed beef ribs to the clean large pot. Add the charred onion and ginger, toasted spices, fish sauce, sugar, salt, and 12 cups of water. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 3 hours, or until the beef ribs are very tender and easily pull away from the bone. Skim any fat from the surface periodically.
⏱️ 180 min - 6
Once the beef is tender, carefully remove the beef ribs from the broth and set aside to cool slightly. Strain the broth through a fine-mesh sieve into another large pot or bowl, discarding the solids. This creates a clear broth.
⏱️ 10 min - 7
Once the beef ribs are cool enough to handle, remove the meat from the bones and shred or slice into bite-sized pieces. Discard the bones.
⏱️ 10 min - 8
Return the strained broth to the stove and bring it to a gentle simmer. Taste and adjust seasoning with more fish sauce or salt if needed. Keep warm.
⏱️ 5 min - 9
While the broth is simmering, prepare the pho noodles according to package instructions. Typically, this involves soaking them in hot water or boiling them briefly until tender but still firm.
⏱️ 10 min - 10
To serve, divide the cooked pho noodles among four large bowls. Top with the shredded beef rib meat. Ladle the hot broth generously over the noodles and meat.
⏱️ 5 min - 11
Serve immediately with a platter of fresh bean sprouts, basil leaves, chopped cilantro, lime wedges, sliced jalapeño, hoisin sauce, and sriracha on the side for individual customization.
⏱️ 2 min