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sop konro makassar

Indonesian Beef Rib Soup – Sop Konro

(Makassar-Style Spiced Beef Ribs)
Sop Konro is a hearty Indonesian beef rib soup from Makassar, South Sulawesi. The slow-simmered beef ribs are infused with warm spices like nutmeg, cinnamon, cloves, and star anise, creating a rich broth perfect for chilly days. Traditionally served with a sweet soy chili sauce, this dish is both comforting and bold in flavor.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 7 generous portions
Course: Main Course, Soup
Cuisine: Indonesian, Makassar
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Soup
  • 2.2 lbs beef short ribs iga sapi – cut into 2–3 inch pieces
  • 16 cups water
  • 12 cloves garlic bawang putih, peeled
  • 9 small shallots bawang merah – or substitute 1½ medium yellow onions
  • ¾ tsp ground nutmeg pala bubuk
  • ¾ tsp ground cinnamon kayu manis bubuk
  • 4 green cardamom pods kapulaga
  • 4 star anise pekak
  • 6 whole cloves cengkeh
  • ¾ tsp ground white or black pepper lada halus
  • 3 stalks green onion daun bawang, sliced into ½ inch pieces
  • 3- inch piece fresh ginger jahe, smashed
  • 1 lemongrass stalk serai, smashed
  • 3 Indonesian bay leaves daun salam – or use regular bay leaves
  • 1½ tbsp Indonesian black keluak paste kluwek halus – or substitute 2–3 tbsp sweet soy sauce (kecap manis)
  • 1 tbsp + 1 tsp salt or to taste
  • ¾ tsp sugar
  • 3 tbsp neutral oil for sautéing
Chili Sauce
  • 20 bird’s eye chilies cabai rawit – or substitute Thai chilies or small red chilies
  • 1½ tbsp sweet soy sauce kecap manis
  • Optional 3 small shallots, fried, for aroma

Instruction
 

  1. Prepare the ribs
    Boil the beef ribs in water for 5 minutes to remove impurities. Drain and rinse.
  2. Make the spice paste
    Blend garlic, shallots, nutmeg, and pepper until smooth, adding a little water if needed.
  3. Sauté the spices
    Heat oil in a large pot over medium heat. Add the spice paste along with cinnamon, cardamom, star anise, cloves, ginger, lemongrass, and bay leaves. Cook until fragrant, about 4 minutes.
  4. Simmer the soup
    Add ribs and pour in 16 cups water. Stir in keluak paste or sweet soy sauce, salt, and sugar. Bring to a boil, then lower heat and simmer for 2–2½ hours until ribs are tender and broth reduces to about 6 cups. Skim off foam or excess fat.
  5. Finish the soup
    Add sliced green onions just before serving.
  6. Make the chili sauce
    Fry chilies (and shallots, if using) until softened. Grind into a paste, then mix with sweet soy sauce.
  7. Serve
    Serve hot soup with ribs in deep bowls, accompanied by chili sauce on the side.

Notes

  • Beef Ribs: Short ribs are best, but beef back ribs work too. Increase cooking time slightly if using meaty back ribs.
  • Kluwek: Adds dark color and earthy flavor, but can be replaced with sweet soy sauce for convenience.
  • Sweet Soy Sauce: If unavailable, combine soy sauce with brown sugar or molasses.
  • Bay Leaves: Indonesian bay leaves are different from Western; reduce to 1–2 leaves if using the latter.
  • Heat Level: Bird’s eye chilies are hot. For a milder sauce, use Fresno or jalapeños.
  • Make Ahead: Soup can be made 1 day ahead — flavors improve overnight.