Beef with Red Rice Soup

Soup in rice? Yes! This one-dish meal is extra comforting. Make this in large batches and freeze the rest so you can just defrost and reheat anytime.

Serves 4 to 6  
Prep Time 15 minutes  
Cooking Time 2 hours
      (45 minutes if using a pressure cooker)


1 tablespoon canola oil

1 kilo short ribs
1 large white onion, chopped
6 cloves garlic, chopped
1/2 cup chopped carrots
1/2 cup chopped celery
12 cups water
salt and freshly ground black pepper
1 cup uncooked red rice


1  In a large heavy-bottomed braising pan or Dutch oven, heat oil until very hot. In batches, brown the short ribs. Transfer them to a plate.

2  Add onions to the pan and cook until lightly colored. Add the garlic, carrots, and celery, and cook for 1 more minute. Return the short ribs to the pan, pour in water, and simmer until tender. (At this point, you can transfer the mixture into a pressure cooker).

3  Make the beef stock:  Remove the ribs and strain the stock. Skim off most of the fat (to do this, let the ribs cool then set it in the refrigerator). Bring stock to a slow boil in the pan. Add all the red rice and meat. Simmer for another 30 minutes and heat through. Season with salt and pepper.


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