need a recipe using short ribs in a soup?

Answer 1

CHINESE BEEF NOODLE SOUP
In classic Chinese cooking, noodles destined for soup are cooked separately and added at the last minute so that the starch from the pasta doesn't cloud the broth. Because we were aiming for a rib-sticking dish, we broke with tradition and cooked the noodles right in the stock, allowing the starch to thicken the soup slightly.
2 1/2 pounds beef short ribs, cut between bones into pieces
7 cups water
1/3 cup soy sauce
1/4 cup Scotch or medium-dry Sherry
1 tablespoon sugar
six 1/4-inch-thick diagonal slices fresh gingerroot
8 scallions, trimmed
3 large garlic cloves, chopped
a 3-inch cinnamon stick
1 teaspoon aniseed
1/4 teaspoon dried hot red pepper flakes
1/2 pound turnips, peeled and cut into 3/4-inch cubes
6 ounces egg noodles
1 teaspoon Asian (toasted) sesame oil if desired



In a heavy kettle (at least 5 quarts) combine short ribs, water, soy sauce, Scotch, and sugar and bring to a boil. Reduce to a simmer and skim froth. Add gingerroot, 5 scallions, flattened with the side of a large knife, garlic, cinnamon, aniseed, and pepper flakes and simmer, covered, 2 hours, or until rib meat is tender. Let ribs cool, uncovered, in broth 30 minutes and transfer with a slotted spoon to a cutting board. Chop meat, discarding fat and bones.
Strain broth through a fine sieve into a large saucepan and add chopped meat. If finishing and serving soup immediately, spoon off fat. For best results, chill soup, covered, overnight and discard fat.

Add turnips and simmer, covered 10 minutes. Add noodles and simmer, covered, stirring occasionally, until tender, about 7 minutes. Soup may be prepared up to this point 2 days ahead (cool uncovered before chilling covered). Reheat gently.

Slice remaining 3 scallions thin and stir into soup. Stir in sesame oil (if using).

Makes about 10 cups.

Answer 2

Harrigan's Prime Rib Soup

This is one the best soups that you will ever put your lips on! This makes a great meal served along with a hardy home-made bread.

1½ hours 30 min prep

INGREDIENTS

4 cups water
8 teaspoons bovril powder
2 cups sour cream
2 cups chopped prime rib roast
1/2 cup mushrooms

DIRECTIONS

Cook prime rib roast to desired doneness.
Pour any drippings into saucepan. Add water and Bovril. Heat.
Add sour cream and chopped prime rib roast and mushrooms. Heat**SLOWLY**. Do not boil. Serve and enjoy!
NOTE:.
Bovril is British; It's a beef extract that can be used in recipes such as the one above or spread on toast or used to make a "beef tea".

Answer 3

Beef Vegetable Soup

2 tablespoons vegetable oil (if using chuck roast)
2 1/2 to 3 pounds beef short ribs or 2 1/2 to 3 pounds boneless chuck roast*
4 quarts cold water
1 (28-ounce) can diced tomatoes
1 1/2 cups chopped onion
3 tablespoons dried parsley
2 tablespoons beef bouillon granules
1 tablespoon dried Italian seasoning
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt, plus extra for seasoning
1 tablespoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
2 bay leaves
1 cup thinly sliced carrots
1 cup diced celery
1 cup sliced green beans, fresh or canned
1 cup frozen black-eyed peas
1 cup frozen butter beans
1 cup cut okra, fresh or frozen
1 cup corn kernels, fresh or canned
1 cup diced potatoes
1/2 cup uncooked elbow macaroni
Chopped fresh parsley leaves

If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation).

Add the water, tomatoes, onions, dried parsley, beef bouillon, dried Italian seasoning, House Seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, black pepper and bay leaves. Bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients. Reduce the heat and simmer for 45 minutes. Just before serving, season with salt and pepper and add fresh chopped parsley. To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface—it will pick up a lot of the fat.

*The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Answer 4

Web search: short rib soup. I just did. Lots of recipes

Answer 5

Don't have a recipe....nevr made it before....but I would brown the ribs in an open pan in a 375 oven for maybe an hour....pour off the grease put the ribs into a stock pot, deglaze the roasting pan and add to the stock pot....cover with water....simmer for a couple of hours, add sliced onions, celery, carrots, turnip and whatever else your heart desires....and a can of tomatoes....parsley, salt and pepper,,,,maybe garlic and simmer another hour or so....correct seasoning and serve.

Answer 6

pea and ham rib soup, it has potatoes in too. would you like that recipe