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Short Rib Soup Recipe

October 7, 2011 Recipes 3 Comments

Short Rib Soup By: Aimee Egloff

Ingredients:

two packages of meaty short ribs (8-10 ribs)
1 lg. white onion chopped plus 1/2  lg. white onion pealed and root trimmed and it tact to hold it together
3 cloves of garlic pealed and left whole
celery heart
4-5 ribs celery ribs chopped
4-5 carrots chopped
1 14oz can diced tomatoes
2 32oz boxes of beef stock or broth
Parmesan Reggiano for grating over soup
1 lg piece of parmesan reggiano cheese rind or 2 smaller pieces.
1 teaspoon salt plus more to taste
1 teaspoon fresh ground black pepper plus more to taste
1 box small pasta noodles of any kind cooked and drained

Instructions:

In large heavy soup pot cover ribs with water.  Add 1/2 onion, garlic gloves, celery heart, salt and pepper.  Bring to boil and reduce to simmer for 45 minutes to 1 hour. Do not cover.  Stir occasionally and skim the top.  Once Ribs are tender and meat is pulling back from the bone, remove them and set aside.  Remove celery heart, onion and garlic cloves using a skimmer or slotted spoon.  Add chopped onions, celery ribs, carrots, can of tomatoes and one 32oz box of beef stock/broth.  Bring back to a boil and stir. Reduce heat to low medium, add parmesan rind(s) and cook for 1 hour stirring occasionally.  While soup is cooking, remove the meat from the bones and add back into the soup.  Add more salt, black pepper and stock/broth as needed. Remove cheese rinds before serving.

Boil and drain pasta
Spoon pasta into soup bowl and pour a generous ladle of soup over.
Top with fresh grated Parmesan cheese and serve with crusty bread. Enjoy!!

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