World Famous Recipes

Beef Recipes Soup Recipes 

Short Rib Soup

2 lbs. beef short ribs ( trimmed of fat and patted dry )
1 med. onion ( sliced thin )
3 med. red potatoes ( peeled and cut into bite size pieces )
1 carrot ( peeled and sliced thin )
1 celery stalk ( sliced thin )
8 oz. mushrooms ( sliced thin )
1 ear of corn ( husked and kernels cut off and set aside-you can
substitute 1 cup frozen corn )
3 cloves garlic ( minced )
1 Tbls. fresh thyme ( or ½ tsp. dried )
1/2 Tbls. fresh rosemary ( finely chopped or ¼ teaspoon dried )
1 Tbls. olive oil
1 Tbls. flour
8 cups beef stock
2 Tbls. red wine ( or 1 tablespoon red wine vinegar )

Heat the olive oil in a large heavy pot on medium heat.
Add the onions and cook until golden.
Dust the ribs with the flour, add the ribs to the pot, increase the
heat to medium high and brown on all sides.
Pour in the wine or vinegar and stir to deglaze the pot (break loose
all the little browned bits).
Add the stock and simmer for 1 hour.

Add the potatoes, carrot, celery, mushrooms, corn, garlic and herbs.
Cook for another hour until the meat is falling off the bone.
Taste the broth and season with salt and pepper to taste.
If you used salted beef stock you probably won’t need much, if any
salt.
Remove the ribs from the pot, trim the gristle from the meat and
discard along with the bones.
Cut the meat into bite size pieces and add back to the pot.
Serve with hot southern cornbread and green salad.

Serves 6