Spiced Beef Rib Soup
A warming, aromatic soup featuring tender beef ribs slow-cooked with cinnamon, star anise, and angelica root. This comforting dish draws on Chinese medicinal cooking traditions to create a soul-nourishing broth.
Story
This traditional Chinese beef soup uses a pressure cooker to achieve melt-in-your-mouth tenderness in under two hours. The combination of aromatic spices with angelica root creates a broth that's both restorative and deeply flavorful.
Ingredients
beef short ribs
500g
cinnamon stick
1 small piece
bay leaves
2 leaves
star anise
1 whole
angelica root (dang gui)
1 small section
water
2.5 liters
salt
to taste
green onions
for garnish
Instructions
1
Blanch the beef
Rinse the beef ribs thoroughly. Place them in a large pot with cold water (the ribs should be submerged). Bring to a gentle boil over medium heat. Let cook for 3-4 minutes until foam rises to the surface. Remove ribs, rinse clean, and set aside.
2
Pressure cook with aromatics
Transfer the cleaned ribs to a pressure cooker. Add the cinnamon, bay leaves, star anise, and angelica root. Pour in the fresh cold water. Lock the lid in place and bring to high pressure. Cook for 45-50 minutes until beef is fork-tender.
3
Season and serve
Carefully release pressure according to your cooker instructions. Remove the lid and taste the broth. Add salt as needed. Ladle into serving bowls and garnish with freshly sliced green onions. Serve hot.
