A method for producing short rib soup according to the present invention comprises: a blood water removal step (S10) of removing blood water by dipping a ribs in water a rib boiling step (S20) of mixing 70 to 90 parts by weight of ribs with blood water removed therefrom with respect to 100 parts by weight of water, and boiling the mixture for 80 to 100 minutes to steam the ribs with blood water removed therefrom an oil removal step (S30) of separating steamed ribs and a concentrate generated by the steamed ribs, and removing an oil component from the separated concentrate a braised short rib preparation step (S40) of mixing the steamed ribs with steaming seasoning materials to prepare braised short ribs a broth producing step (S50) of mixing 100 parts by weight of the concentrate from which the oil component is removed, with a broth seasoning material obtained by mixing one or more among 1 to 2 parts by weight of Cordyceps embryos, 1 to 2 parts by weight of radish, 0.5 to 1.5 parts by weight of onion, 0.5 to 1.5 parts by weight of a spring onion roots, 0.5 to 1.5 parts by weight of garlic, and 0.25 to 0.75 parts by weight of ginger, and boiling the same at 70 to 90°C for 20 to 40 minutes to produce a broth and a mixing step (S60) of mixing the braised short ribs, the broth, and Cordyceps stems to complete short rib soup.본 발명의 갈비탕 제조방법은 갈비를 물에 담가 핏물을 제거하는 핏물제거단계(S10)와, 물 100 중량부에 대해 핏물이 제거된 갈비 70 중량부 내지 90 중량부를 혼합하여 80분 내지 100분 동안 끓여 상기 핏물이 제거된 갈비를 삶는 갈비삶는단계(S20)와, 삶아진 갈비와 삶아진 갈비에 의해 생성된 농축액을 분리하고, 분리된 농축액에서 기름성분을 제거하는 기름제거단계(S30)와, 삶아진 갈비와 찜 양념재료를 혼합하여 쪄서 갈비찜을 제조하는 갈비찜제조단계(S40)와, 기름성분이 제거된 농축액 100중량부와, 동충하초 배아 1 중량부 내지 2 중량부와, 무 1 중량부 내지 2 중량부, 양파 0.5 중량부 내지 1.5 중량부, 대파뿌리 0.5 중량부 내지 1.5 중량부, 마늘 0.5 중량부 내지 1.5 중량부 및 생강 0.25 중량부 내지 0.75 중량부 중 어느 하나 이상을 혼합한 육수 양념재료를 혼합하여 70℃ 내지 90℃에서 20분 내지 40분 동안 끓여서 육수를 제조하는 육수제조단계(S50)와, 갈비찜, 육수 및 동충하초 줄기를 혼합하여 갈비탕을 완성하는 혼합단계(S60)로 구성된다.
