By: Chef Richard Category: Soup Makes: 6 servings
Everyone thinks of short ribs as fodder for braising, but their intense flavor can be put to use in other ways, as it is in this recipe, which builds a soup around them. The ribs are browned and slowly simmered in stock until they are tender, then shredded and returned along with carrots, potatoes, and other vegetables, resulting in a dish brimming with potent flavors.
Flavor Building: This soup can accommodate a wide variety of vegetables, including diced turnips, parsnips, celery root, cooked white beans, and cooked savory cabbage. It’s also a great vehicle for cooked cheese tortellini.