I had 9 short ribs taking up space in my freezer and I wanted to use them  plus it was a cold day and I needed my soup fix.

This is similar to my beef and barley soup but a little more work.

It is also a little more expensive because of the short ribs.

9 beef short ribs

Flour for dusting

Salt and Pepper

2 tablespoons oil

One big sliced onion

8 cups water

6 beef bouillon cubes

6 cups water

4 cups sliced carrots

3 stalks sliced celery

2 bay leaves

6 cloves diced garlic

One big sliced onion

4 tablespoons butter

6 cups beef stock

One can of small white beans, drained.

One pound large pearl couscous

grated cheese and hot sauce for a topping

Heat the oil in a large soup pot

Dust the short ribs with the flour, salt and pepper

Brown the ribs in the oil.

Add the first sliced onion and cook with the ribs.

Add the 8 cups of water, the 2 bay leaves and the 6 bouillon cubes.

Bring to a boil and let it boil down to half the original liquid.

Then add six more cups of water and boil for another ten minutes then simmer for thirty minutes.

Strain the soup and separate the meat from the broth.

Discard the bay leaves

Chill the soup till the fat hardens on the top.

Skim the fat off the broth.

Shred the beef off the bones but save the bones.

Cook the couscous according to the package directions and then drain.

Melt the butter in the big soup pot.

Add the carrots, celery, onions and garlic and cook till soft, stirring often.

Add the defatted broth,  cooked couscous, beans, shredded meat and the bones

Let everything simmer till it is very hot.

Serve with hot rolls, cheese and hot sauce.

I try to put one bone in every bowl.

My Dad always loved to suck on the bones.

That little bit of melted marrow is delicious.

“Bone” Appetite

Published by cmangoff

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