Bian’s kitchen notebook
Tomato-Braised Beef Back Rib Soup
A rich, long-simmered beef rib soup with tomatoes, onions, warm whole spices, and a deeply savory broth that is especially good with noodles.
Introduction
This is the kind of soup that fills the kitchen with the smell of a proper slow-cooked dinner. The beef back ribs simmer until tender, the tomatoes melt into the broth, and the whole pot turns deeply savory without feeling overly heavy. Serve it as a generous bowl of soup with a rib on the side, or ladle it over noodles when you want something especially comforting.
Ingredients
Prep helper
0 / 16 ingredients checked
Main
Whole spices and seasonings
Steps
- 1
Pat the beef back ribs dry with paper towels. If your tomatoes are on the small side, use 6 to 7 instead of 4 so the broth keeps enough brightness to balance the richness of the beef.
- 2
Peel and chop the tomatoes if you want a smoother soup. An easy way is to score each tomato with a shallow X, dip them briefly in boiling water, and slip off the skins. If you do not mind a more rustic texture, you can skip peeling.
- 3
Slice the ginger, smash the garlic, and gather the whole spices: cinnamon stick, dried chilies, star anise, bay leaves, Sichuan peppercorns, and cloves.
- 4
Place the beef ribs in a pot of cold water. Bring to a boil uncovered and cook for 20 minutes. Lift the ribs out, rinse them clean with warm water, and discard the blanching water.
- 5
Heat a little neutral oil in a wok or sauté pan over low heat. Add the spices, ginger, and garlic, and cook gently until fragrant.
- 6
Add the chopped onion, raise the heat to high, and cook until softened. Add the tomatoes and cook until they begin to collapse.
- 7
Stir in the light soy sauce and dark soy sauce. Lower the heat and let the tomato base cook for 3 minutes so the flavors deepen.
- 8
Transfer the beef ribs to a stew pot or Dutch oven. Spoon the tomato-onion mixture over the top, then add enough boiling water to cover generously. Cover and bring to a boil over high heat.
- 9
Lower the heat to a gentle simmer. With the lid on, you want the broth to bubble softly without boiling over or reducing too quickly.
- 10
After 1 hour, add the salt. Continue simmering for 1 more hour, until the ribs are tender and the broth tastes full and rounded.
- 11
Turn the heat up to high for the final 5 minutes, then switch it off and let the soup rest, covered, for 10 minutes before serving.
Notes
- Serve it simply as a bowl of soup with one rib per person and any staple on the side.
- For soup noodles, cook softer-style noodles separately, drain well, then top with one rib and plenty of broth.
- The flavor is even better after a little rest, so leftovers are absolutely worth saving.
- If the broth feels richer than you like, add an extra tomato next time rather than diluting it too much with water.
Two finished views of the soup: one plated for serving and one closer, moodier hero shot of the broth and ribs.
Helpful extras
Storage & serving notes
Dietary notes
- family-style
- soup
- weekend-cooking
Storage
- Refrigerate in a sealed container for up to 3 days.
- The broth will firm up slightly once chilled because of the collagen from the ribs.
Reheating
- Reheat gently over medium-low heat until the ribs and broth are fully hot.
- If serving with noodles, cook the noodles separately and add them right before eating.
Useful details
Nutrition & FAQ
Hearty beef rib soup with tomatoes, aromatics, and a long-simmered broth; exact values will vary by rib size and fat rendered during cooking.
Can I use smaller tomatoes?
Yes. If your tomatoes are small, use 6 to 7 instead of 4 so the soup keeps its brightness and cuts through the richness of the beef.
Do I have to peel the tomatoes?
No. Peeling gives the broth a smoother finish, but you can skip it if you do not mind a more rustic texture.
Reader notes
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