This Apple Carrot Beef Rib Soup is a heartwarming and savory dish featuring tender beef ribs, sweet carrots, and a touch of apple for a perfect balance of flavors. Simmered to perfection, this soup creates a rich, aromatic broth that is both satisfying and nourishing—perfect for a cozy meal.
Why You’ll Love This Recipe
This soup combines the richness of beef ribs with the natural sweetness of apples and carrots, creating a comforting and unique flavor profile. The tender beef, along with the simmered vegetables, infuses the broth with deep, savory notes. The apple adds a subtle tartness that balances the richness of the beef, making it a perfect fall or winter dish. The ingredients are simple, but the result is a flavorful, hearty meal that’s sure to warm you up.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 2 pounds beef ribs (bone-in or boneless)
- 1 onion, chopped
- 2 carrots, peeled and sliced
- 1 apple, peeled, cored, and cut into chunks (green apple for a hint of tartness works best)
- 6 cups beef broth
- 2 cups water
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Sear the Beef Ribs:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef ribs with salt and pepper. Sear them on all sides until browned, about 3-4 minutes per side. Remove and set aside. -
Sauté the Aromatics:
In the same pot, add the chopped onion and garlic. Cook for 3-4 minutes until softened and fragrant. -
Build the Broth:
Return the seared beef ribs to the pot. Add the beef broth, water, thyme, and bay leaf. Bring to a boil, then reduce the heat to low and simmer for 1-1.5 hours, or until the beef is tender. -
Add the Vegetables:
Stir in the carrots and apple chunks. Simmer for an additional 30 minutes, or until the carrots are tender and the apple has softened, adding a natural sweetness to the broth. -
Adjust Seasoning and Serve:
Taste the soup and adjust seasoning with salt and pepper as needed. Remove the bay leaf before serving. Ladle into bowls and garnish with fresh herbs if desired.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 1 hour 45 minutes
- Total Time: 2 hours
- Servings: 4 servings
Variations
- Vegetarian Version: Omit the beef ribs and use vegetable broth for a lighter, vegetarian option. You can add beans or lentils for protein.
- Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño to the soup for some heat.
- Herb Swap: Experiment with different herbs like rosemary or parsley for a slightly different flavor profile.
Storage/Reheating
- Storage: This soup can be stored in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze the soup for up to 3 months. Let it cool completely before transferring to a freezer-safe container. To reheat, thaw overnight in the fridge and heat on the stove over medium heat until warmed through.
- Reheating: Reheat the soup on the stovetop over medium heat until heated through. You can also microwave it in individual servings.
FAQs
Can I use boneless beef ribs for this recipe?
Yes, boneless beef ribs will work perfectly fine. They may cook slightly faster than bone-in ribs.
Can I make this soup in a slow cooker?
Yes, you can. After searing the beef ribs, add all the ingredients to the slow cooker and cook on low for 6-8 hours or until the beef is tender.
Can I use a different type of apple?
Yes, any apple variety will work, but green apples provide a nice balance of tartness and sweetness. You could try Gala, Fuji, or Honeycrisp for a sweeter taste.
How can I make the broth richer?
To make the broth richer, you can add a tablespoon of tomato paste when sautéing the onions and garlic. This adds depth to the flavor.
What should I serve with this soup?
This soup pairs well with crusty bread, a light salad, or even mashed potatoes for a filling meal.
How do I know when the beef is tender?
The beef will be tender when it can be easily pulled apart with a fork. If it’s still tough, let it simmer for a bit longer.
Can I add other vegetables to the soup?
Absolutely! You can add other root vegetables such as parsnips, potatoes, or turnips to vary the flavor and texture.
Can I use chicken broth instead of beef broth?
Yes, chicken broth can be used, but the flavor of the soup will be lighter and less rich.
How do I get the best flavor from the beef ribs?
Searing the beef ribs until browned on all sides helps to develop a deep, rich flavor. Don’t skip this step!
Is this soup suitable for meal prep?
Yes, it’s perfect for meal prep. The flavors intensify over time, and it stores well in the fridge or freezer.
Conclusion
Apple Carrot Beef Rib Soup is a delightful combination of savory, sweet, and hearty flavors that make for an incredibly comforting meal. The tender beef, fresh vegetables, and flavorful broth come together in a way that will have you craving this dish all season long. Whether you're enjoying it on a chilly evening or preparing it in advance for a busy week, this soup is sure to please the whole family.
Apple Carrot Beef Rib Soup
- Total Time: 2 hours
- Yield: 4 servings
- Diet: Gluten Free
Description
Apple Carrot Beef Rib Soup is a rich and nourishing dish featuring tender beef ribs, sweet carrots, and apples for a perfect balance of flavors. Simmered to perfection, this comforting soup is packed with deep, savory notes and a touch of natural sweetness—ideal for cozy fall or winter meals.
Ingredients
Ingredients
For the Soup:
- 2 tbsp olive oil
- 2 lbs beef ribs (bone-in or boneless)
- 1 onion, chopped
- 2 carrots, peeled and sliced
- 1 apple (peeled, cored, and cut into chunks, green apple recommended)
- 6 cups beef broth
- 2 cups water
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
Instructions
Instructions
-
Sear the Beef Ribs:
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Season the beef ribs with salt and pepper.
- Sear on all sides until browned (3-4 minutes per side). Remove and set aside.
-
Sauté the Aromatics:
- In the same pot, sauté the chopped onion and garlic for 3-4 minutes until softened and fragrant.
-
Build the Broth:
- Return the seared beef ribs to the pot.
- Add beef broth, water, thyme, and bay leaf.
- Bring to a boil, then reduce heat to low and simmer for 1-1.5 hours until the beef is tender.
-
Add the Vegetables:
- Stir in the carrots and apple chunks.
- Simmer for an additional 30 minutes until the carrots are tender and the apple has softened.
-
Adjust Seasoning & Serve:
- Taste the soup and adjust seasoning with salt and pepper.
- Remove the bay leaf before serving. Garnish with fresh herbs if desired.
Notes
- Vegetarian Alternative: Replace beef ribs with beans or lentils and use vegetable broth.
- Spicy Variation: Add red pepper flakes or diced jalapeño for a kick.
- Richer Broth: Stir in 1 tablespoon tomato paste when sautéing onions.
- Storage: Refrigerate for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
