The present invention relates to a method for preparing short rib soup (Galbitang), which is a traditional Korean soup prepared with ribs, while reducing the odor and softening the meat on the ribs. According to the present invention, the method includes: a first step of removing blood from various bones, brisket bone, shin fore shanks, and chuck rolls used as first ingredients； a second step of mixing the first ingredients having the blood removed with water and a wild herb extract and lightly boiling the mixture； a third step of washing the first ingredients lightly boiled in the previous step and removing oil thereof； a fourth step of mixing and heating water, a meat softening additive, and additional ingredients with the first ingredients having the oil removed； a fifth step of filtering the heated first ingredients to prepare first solids and a first broth； a sixth step of removing blood from the ribs used as second ingredients； a seventh step of mixing the second ingredients having the blood removed with the wild herb extract and lightly boiling the mixture； an eighth step of washing the second ingredients lightly boiled in the previous step and removing oil thereof； a ninth step of adding water, a meat softening agent, additional ingredients to the second ingredients having the oil removed and heating the mixture； a tenth step of filtering the second ingredients heated in the previous step to prepare second solids and a second broth； an eleventh step of mixing the first and second broth to prepare the broth for Galbitang； and a twelfth step of mixing the first and second solids with the Galbitang broth and adding spices thereof.본 발명은 갈비탕 제조방법에 관한 것으로, 보다 상세하게는 갈비탕 내에 이취를 저감하고, 육류갈비의 육질을 연화한 갈비탕 제조방법에 관한 것이다.본 발명에 따른 갈비탕 제조방법은 제 1재료로 소의 잡뼈, 머구리, 사태, 목심의 핏물을 제거하는 제 1단계； 상기 핏물을 제거한 제 1재료를 물, 산약초 추출액과 혼합한 후 데치는 제 2단계； 상기 데친 제 1재료를 세척하고, 기름을 제거하는 제 3단계； 상기 기름을 제거한 제 1재료를 물, 연육화용 첨가물, 부재료와 혼합하여 가열하는 제 4단계； 상기 가열한 제 1재료를 걸러 제 1고형분과 제 1육수를 제조하는 제 5단계； 제 2재료로 소갈비의 핏
