Nourishing Tomato Beef Rib Soup
A sweet, tangy, and deeply savory soup featuring tender beef ribs and a rich tomato broth. Perfectly comforting and ideal for boosting the appetite.
Often prepared to nourish the spleen and support growing children, this homestyle tomato and beef rib soup balances vibrant sweetness with savory depth. Pressure cooking the seared ribs ensures the meat becomes perfectly tender while melding beautifully with the naturally bright tomato broth.
Ingredients
- 500 g beef ribs
- 3 large tomatoes, peeled
- 1 knob ginger, sliced
- 2 tbsp cooking wine
- 1 tbsp cooking oil
- to taste salt
- to taste chicken essence
- to taste white pepper powder
Instructions
- 1Blanch the beef ribs
Place the beef ribs into a pot of water along with cooking wine and ginger slices. Bring the water to a boil, skim off any foam that rises to the surface, and continue to boil for five to six minutes to clean the meat.
Tip: Blanching in water with ginger and wine effectively removes the gamey smell of the ribs. - 2Remove and drain the ribs
Once the beef ribs have finished blanching, use chopsticks or a slotted spoon to carefully remove them from the boiling water. Set the ribs aside and drain any excess liquid before proceeding to the next step.
Tip: Ensure the ribs are thoroughly drained to prevent excess water from affecting the stir-frying process. - 3Stir-fry the ribs
Heat oil in a wok and add ginger slices followed by the blanched beef ribs. Stir-fry over high heat to remove excess moisture from the meat, which helps develop a better flavor during the subsequent cooking steps.
Tip: High heat is essential here to sear the meat and draw out moisture. - 4Add tomatoes to the wok
Pour a splash of cooking wine into the wok with the ribs, then add the prepared peeled tomato chunks. Continue to stir-fry everything together until the tomatoes soften and release their juices.
Tip: Peeling the tomatoes beforehand ensures a smoother, more integrated soup base. - 5Sauté tomatoes and beef
Continue to stir-fry the beef ribs and tomato chunks over medium-high heat. Allow the tomatoes to break down fully until they release their bright red juices, creating a flavorful base for the soup.
Tip: Mashing the tomatoes slightly with your spatula can speed up the process of releasing their juice. - 6Add water and boil
Pour enough boiling water into the wok to cover the beef ribs and tomatoes. Bring the mixture to a boil before transferring it into a pressure cooker for the final cooking stage.
Tip: Always use boiling water instead of cold water to keep the meat tender. - 7Transfer to pressure cooker
Carefully transfer the stir-fried beef ribs and tomatoes along with the juices into a pressure cooker. Add boiling water until the ingredients are submerged, then secure the lid and cook under pressure for 20 minutes over medium heat to ensure the ribs become tender and the flavors meld perfectly.
Tip: Using boiling water helps maintain the temperature of the meat and keeps the cooking process consistent, resulting in a more flavorful broth. - 8Season the soup
Once the pressure has been released and the lid is opened, add salt, chicken essence, and a dash of white pepper powder to the soup. Stir everything thoroughly to ensure the seasonings are well incorporated into the rich, savory broth.
Tip: White pepper provides a subtle, warm heat that complements the sweetness of the tomatoes and the richness of the beef ribs.
