Sup Konro (Indonesian Beef Rib Soup)
A warming, aromatic beef rib soup with turmeric, galangal, and lemongrass. Slow-simmered until the meat is fall-apart tender, finished with shallots and a squeeze of lime.
- Total time
- 75 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 2 lbs beef short ribs (or chuck)
- 1 tbsp turmeric powder
- 3 tbsp galangal, sliced into thin coins
- 2 stalks lemongrass (white part), bruised and halved
- 3 medium shallots, thinly sliced
- 4 cloves garlic cloves, minced
- 8 cups water
- 1 whole lime (juiced)
- salt and pepper to taste
Instructions
- 1
Pat beef dry with paper towels. Season generously with salt and black pepper.
- 2
Bring 8 cups water to a boil in a large pot. Add beef, reduce heat to medium-low, and simmer 10 minutes. Drain and rinse beef under cold water.
- 3
Return cleaned beef to the pot with fresh 8 cups water. Add turmeric, galangal, lemongrass, and 2 minced garlic cloves.
- 4
Bring to a boil, then reduce heat to low. Cover and simmer 50–60 minutes until beef is very tender and shreds easily.
- 5
While beef cooks, heat 1 tbsp oil in a small skillet over medium. Fry shallots and remaining 2 garlic cloves until golden and fragrant, ~4 minutes.
- 6
When beef is tender, taste broth and adjust salt. Stir in fried shallots and garlic. Squeeze lime juice over the top.
- 7
Serve hot in bowls with broth and beef. Remove lemongrass stalks before eating if desired.
Tools you’ll need
- large pot (4–5 quart capacity)
- small skillet
- paper towels
- knife and cutting board
- ladle
- serving bowls
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