BEEF RIB SOUP WITH CARROTS, CORN, AND RADISHES
A warm and hearty beef rib soup loaded with tender carrots, sweet corn, and peppery radishes. Perfect for cozy meals and packed with comforting flavors. A nourishing one-pot dish that brings the whole family together around the table.
Ingredients
- 2 lbs beef short ribs or beef soup bones
- 8 cups water
- 2 carrots peeled and cut into chunks
- 2 corn cobs cut into thirds
- 5 radishes halved
- ½ onion chopped
- 2 garlic cloves minced
- 1 bay leaf
- Salt and pepper to taste
- Fresh cilantro and lime wedges for serving
Instructions
- In a large pot, bring beef ribs and water to a boil. Skim off foam.
- Add onion, garlic, bay leaf, salt, and pepper. Simmer for 1½ hours.
- Add carrots and corn. Simmer for 20 minutes.
- Add radishes and cook for another 10–15 minutes until all vegetables are tender.
- Remove bay leaf. Adjust seasoning. Serve hot with cilantro and lime.
Notes
- Broth Boost: Add a bouillon cube or beef stock for deeper flavor.
- Veggie Swaps: Try adding zucchini or potatoes for extra heartiness.
- Low Sodium Tip: Skip added salt and adjust after cooking.
- Make Ahead: Tastes even better the next day—great for meal prep!
- Serve With: Warm corn tortillas or rice for a complete meal.