Description
This comforting short rib soup combines tender, slow-cooked beef ribs with earthy shiitake mushrooms, aromatic spices, and fresh Swiss chard. Made in either an Instant Pot for convenience or stovetop for traditional simmering, the soup is garnished with vibrant lime wedges, spicy red pepper flakes, fresh ginger sticks, cilantro, and scallions to create a flavorful and warming dish perfect for any season.
Ingredients
Scale
Soup Ingredients
- 5 short ribs (about 4 oz each with bone, or 3 ounces each without, trimmed of excess fat)
- 8 ounces shiitake mushrooms (stems removed and sliced)
- 1 1/2 inches ginger (peeled, sliced into disks, and smashed)
- 5 scallions (3 whole, 1 chopped for garnish)
- 1/2 bunch cilantro (stems separated and leaves chopped)
- 8 cups beef broth
- 1 teaspoon whole black peppercorns
- 3 whole star anise
- 1 lb Swiss chard (stems and leaves separated and coarsely chopped)
For Serving
- Lime wedges
- Crushed red pepper flakes or sriracha
- Fresh ginger cut into thin matchsticks
- Chopped cilantro leaves
- Chopped scallions
Instructions
- Prepare Ingredients: Trim excess fat from the short ribs. Remove stems from shiitake mushrooms and slice. Peel and slice ginger, then smash slices. Separate and chop scallions and cilantro as directed. Separate stems and leaves of Swiss chard and chop.
- Instant Pot Cooking: Place short ribs, mushrooms, ginger slices, 3 whole scallions, cilantro stems, peppercorns, star anise, and beef broth into the Instant Pot. Seal the lid and select high pressure. Cook for 1 hour, then allow for natural or quick pressure release.
- Prepare Garnishes: While the soup is cooking, prepare lime wedges, crush red pepper or set out sriracha, and cut fresh ginger into matchsticks. Chop cilantro leaves and scallions for garnish.
- Strain and Separate: After cooking, divide short ribs and mushrooms evenly into 5 serving bowls. Strain the remaining broth through a fine mesh sieve, discarding solids.
- Sauté Swiss Chard and Finish Soup: Return strained broth to the Instant Pot and use the ‘Sauté’ function to bring the broth to a simmer. Add Swiss chard stems and simmer for 3 minutes, then add leaves and cook until they turn bright green, about 2-3 minutes.
- Serve: Ladle about 1 3/4 cups of the hot broth with Swiss chard over the short ribs and mushrooms in each bowl. Garnish with lime wedges, crushed red pepper flakes or sriracha, fresh ginger sticks, chopped cilantro, and scallions.
- Stovetop Alternative: Use a large pot or Dutch oven and increase beef broth by 1/2 cup. Combine all ingredients except Swiss chard and garnishes. Bring to a boil, then reduce heat and cover, simmering for approximately 2 hours until meat is tender. Follow strain and garnish steps as above. Add Swiss chard stems and leaves while simmering at the end, then serve.
Notes
- Short ribs can be boneless if preferred, adjust quantities accordingly.
- For more depth of flavor, sear the short ribs before pressure cooking or simmering (optional).
- The soup can be prepared ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Use crushed red pepper flakes or sriracha to adjust spiciness to taste.
- Swiss chard adds vibrant color and nutrition; other leafy greens like kale or spinach can be substituted.
Nutrition
- Serving Size: 1 bowl (about 1 3/4 cups broth with meat and vegetables)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg
