Short Rib Soup

Instructions

1. Place the short ribs in the Instant Pot with the mushrooms, ginger, 3 whole scallions, cilantro stems, peppercorns, star anise, and beef broth.
2. Cover and cook high pressure, 1 hour then natural or quick release.
3. As it cooks, prep your garnishes and set them aside.
4. Divide the short ribs and mushrooms into 5 soup bowls, then strain the remaining broth, discard the remaining ingredients.
5. Return the soup to the Instant Pot and press the “Saute” button to bring the soup to a simmer – as it heats, add the stems of the Swiss chard and simmer 3 minutes, then add the leaves and cook until bright green, about 2 to 3 minutes.
6. Ladle the soup into the soup bowls, about 1 3/4 cups.
7. Garnish with lime wedges, crushed red pepper flakes, ginger sticks, cilantro leaves, and scallions.
8. Place the short ribs in a large pot or Dutch oven with the mushrooms, ginger, 3 whole scallions, cilantro stems, peppercorns, star anise, and beef broth.
9. Bring to a boil, then cover and cook on low heat until the meat is tender, about 2 hours.
10. As it cooks, prep your garnishes and set them aside.
11. Divide the short ribs and mushrooms into 5 soup bowls, then strain the remaining broth, discard the remaining ingredients.
12. Bring the soup to a simmer over high heat – as it heats, add the stems of the Swiss chard and simmer 3 minutes, then add the leaves and cook until bright green, about 2 to 3 minutes.
13. Ladle the soup into the soup bowls, about 1 3/4 cups.
14. Garnish with lime wedges, crushed red pepper flakes, ginger sticks, cilantro leaves, and scallions.