Beef Rib Noodle Soup Recipe

Blanch and clean ribs

Place the short ribs in a large pot and cover with cold water. Bring to a rapid simmer over high heat and boil for 5 minutes to remove impurities. Drain and rinse the ribs under warm water, discarding the blanch water and any foam.

Char aromatics

While ribs blanch, halve the onion (no need to peel fully) and smash the ginger and garlic lightly. Heat a dry skillet over medium-high heat and char the cut side of the onion, the ginger pieces, and the smashed garlic until deeply browned and slightly blackened, 4–6 minutes. This step adds depth to the broth.

Toast whole spices

In the same skillet, reduce heat to medium and toast the star anise, cloves, coriander seeds, and peppercorns until fragrant, about 1–2 minutes. Shake or stir constantly to avoid burning.

Simmer broth

Return the cleaned short ribs to the pot. Add 6 cups cold water, the charred onion, ginger, garlic, toasted spices, cinnamon stick, and bay leaf. Bring to a gentle simmer over medium heat, then reduce to low so the broth barely simmers. Skim any foam that rises during the first 20 minutes.

Season and cook

Add 2 tsp kosher salt, 2 tbsp soy sauce, 1 tbsp fish sauce, and 1 tsp sugar to the pot. Continue to simmer gently, partially covered, for 1.5–2 hours until the ribs are tender and the broth is deeply flavored. If using a pressure cooker, cook at high pressure for 35–40 minutes followed by a natural release.

Strain and reserve beef

When ribs are tender, remove the ribs and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Skim excess fat from the surface if desired, leaving enough for flavor.

Shred meat

When cool enough to handle, remove meat from the bones and shred into bite-sized pieces. Reserve any small pieces of marrow or connective tissue for the soup for extra richness.

Prepare vegetables and garnishes

Wash and trim bok choy (halve large leaves) and rinse bean sprouts. Thinly slice scallions on the diagonal and chop cilantro leaves. Cut the lime into wedges and slice Thai chiles lengthwise (remove seeds for less heat).

Cook noodles

Bring a separate large pot of water to a rolling boil and add 1 tsp salt. Add the dried rice noodles and cook according to package instructions until just tender (typically 4–6 minutes for wide rice noodles). Do not overcook. Drain and rinse briefly with warm water to prevent sticking; divide into serving bowls.

Blanch greens

Using the noodle pot (after draining noodles), bring water back to a simmer. Blanch the bok choy and bean sprouts for 30–45 seconds until bright green and just tender. Remove and place on top of the noodles in each bowl.

Heat broth and assemble

Heat the strained broth until shimmering but not roaring. Taste and adjust seasoning with additional soy sauce, fish sauce, or salt as needed. Place shredded beef evenly over the noodles and vegetables in each bowl, then ladle hot broth over to warm everything through.

Garnish and serve

Top each bowl with scallions, cilantro, bean sprouts, sliced chiles, a wedge of lime, and a drizzle of chili oil and hoisin on the side. Serve immediately so diners can add hoisin and lime to taste.