Sup Konro: Spiced Beef Rib Soup
A rich, aromatic Indonesian beef rib soup where short ribs braise slowly in a fragrant spice paste of garlic, shallots, and chilies. Served with tender vegetables and enjoyed as a complete, warming main.
- Total time
- 90 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 2 lbs beef short ribs
- 6 count garlic cloves
- 3 medium shallots
- 3 count red chilies (Thai or fresno)
- 1.5 inch piece ginger, peeled
- 1 tsp turmeric powder
- 1 tsp cumin powder
- ½ tsp coriander powder
- 3 tbsp soy sauce
- 6 cups beef broth
- 1 large potato, cubed
- 3 tbsp olive oil
Instructions
- 1
Mince garlic, shallots, chilies, and ginger together until paste-like.
- 2
Mix turmeric, cumin, and coriander in a small bowl.
- 3
Heat oil in a large pot over medium-high until shimmering, ~90 seconds.
- 4
Working in batches, sear beef ribs 2 minutes per side until browned. Set aside.
- 5
Add garlic-shallot paste to the pot and cook 2 minutes, stirring constantly, until fragrant.
- 6
Sprinkle spice powder over paste and stir for 30 seconds to bloom the spices.
- 7
Pour beef broth into the pot and add soy sauce, scraping up any browned bits.
- 8
Return beef ribs to pot and bring to a boil, then lower to a simmer.
- 9
Simmer uncovered 60 minutes until beef is very tender and broth is fragrant.
- 10
Add cubed potato and simmer 15 minutes until fork-tender.
- 11
Taste broth and adjust salt and soy sauce as needed.
- 12
Ladle into bowls with beef ribs, potato, and broth. Serve hot.
Tools you’ll need
- large heavy-bottomed pot with lid
- chef's knife
- cutting board
- small mixing bowl
- wooden spoon or ladle
- measuring spoons
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