Carrot Ribs Soup 🥕🍲 — a hearty, flavorful soup made using meaty ribs and sweet carrots. It’s comforting, slightly sweet from the carrots, and rich from the ribs.
Here’s a classic homestyle version:
Ingredients (Serves 4–6)
- 1½–2 lbs beef or pork ribs
- 4–5 large carrots, sliced
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 6 cups water or beef broth
- 1–2 tbsp oil
- Salt and black pepper to taste
- Optional: 1 potato (diced), celery, or fresh thyme
- Optional garnish: fresh parsley
Instructions
1. Brown the Ribs
- Heat oil in a large pot over medium-high heat.
- Season ribs with salt and pepper.
- Brown on all sides (about 5–7 minutes total). This builds flavor.
2. Add Aromatics
- Add onion and cook until softened (3–4 minutes).
- Stir in garlic and cook 30 seconds.
3. Simmer
- Add carrots (and potato if using).
- Pour in broth or water to cover everything.
- Bring to a boil, then reduce to low.
- Cover and simmer 1½–2 hours, until ribs are tender.
4. Adjust & Serve
- Taste and adjust salt and pepper.
- Garnish with parsley and serve hot.
Flavor Profile
- Rich and savory from the ribs
- Naturally sweet from carrots
- Deep, comforting broth
Tips
- For deeper flavor, roast the ribs in the oven first at 400°F (200°C) for 20 minutes before adding to the pot.
- Skim excess fat from the top if desired.
- This soup tastes even better the next day.
If you’d like, I can also give you a lighter version, a slow cooker version, or a pressure cooker (Instant Pot) version.
