Korean · Dinner
Beef Short Rib Soup (Low-Chol)
Beef short rib soup built on a leaner beef stock base with trimmed short rib meat, daikon radish, and scallion. Braised low and slow until the meat pulls easily from the bone, seasoned simply with garlic and black pepper, served hot with steamed rice for spooning over.
$6
20 minsPrep
120 minsCook
140 minsTotal
MediumLevel
Nutrition per serving
410Calories
38.2gProtein
15.8gFat
29.5gCarbs
2.1gSugar
1.8gFiber
890mgSodium
78mgChol
6.1gSat Fat
720mgPotassium
55mgCalcium
4.2mgIron
2.8mcgVitamin B12
9mgVitamin C
low-cholesterol
gluten-free
protein-rich
low-calorie
low-chol
Instructions
1
Prep
Trim all visible surface fat from the short rib and rinse under cold running water until clear, removing surface blood and impurities.
2
Boil
Blanch the short rib in boiling water for 3 minutes until the surface turns grey, then drain and rinse under cold water.
3
Simmer
Place the blanched rib, beef stock, water, smashed garlic cloves, and radish chunks in a pot and bring to a boil over high heat, then reduce to low and simmer covered for 90 minutes until the meat pulls easily from the bone, skimming rendered fat and foam every 20 minutes.
4
Finish
Lift the rib onto a board, shred the meat off the bone into bite-sized pieces discarding the bone, then return to the pot and stir in sliced scallion, salt and black pepper.
5
Plate
Ladle the soup and shredded meat into a deep bowl, top with extra scallion, and serve with cooked white rice alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in beef short rib, trimmed of visible fat
- 4 cups960ml beef stock, low sodium
- 2 cup480ml water
- 5.6 oz160g daikon radish
- 6 cloves6 cloves garlic
- 22 scallion
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1 cup150g cooked white rice, for serving
