Ingredients
Scale
- 1 1/2 lb beef short ribs, preferably cut into small pieces
- 3/4 tsp salt, or to taste
- 1 whole bulb garlic, washed and unpeeled
- 8 cups water
- 1-inch piece fresh ginger, sliced
- 2 green onions, cut into sections
- 1/2 tsp white pepper
- 1 tablespoon Shaoxing cooking wine
Instructions
- Prepare the beef: Rinse the beef short ribs under cold running water. Place them in a large pot and cover with fresh water.
- Blanch the ribs: Bring the water to a boil and cook for approximately 5 minutes. This helps remove surface impurities that can make the broth cloudy.
- Drain and rinse: Remove the ribs from the pot, discard the blanching water, and rinse the beef pieces thoroughly. Wash the pot before continuing.
- Start the broth: Return the cleaned beef ribs to the pot and add 8 cups of fresh water.
- Add the aromatics: Add the whole washed garlic bulb, sliced ginger, green onion sections, and Shaoxing cooking wine.
- Bring to a gentle boil: Heat the pot until the liquid begins to boil, then immediately reduce the heat to low. Skim away any foam that rises to the surface.
- Simmer slowly: Partially cover the pot and simmer gently for 2–2 1/2 hours, or until the beef is tender and the broth has developed a rich, savory flavor. Avoid boiling vigorously.
- Season the soup: Add the salt and white pepper. Taste the broth and adjust the seasoning as needed.
- Remove the aromatics: Remove the ginger slices and green onions. Leave the softened garlic bulb in the broth for additional flavor, or gently squeeze out some of the soft garlic cloves if desired.
- Serve: Ladle the hot soup into bowls, making sure each serving includes tender beef and plenty of broth. Serve immediately with steamed rice or your favorite Chinese side dishes.