This Beef Short Rib Soup is a hearty, flavorful dish perfect for a comforting meal. Tender beef short ribs simmered in a savory broth with vegetables create a rich, flavorful soup that is both filling and satisfying. The long, slow simmering process makes the beef tender and infuses the soup with deep, rich flavors.

Beef short ribs are known for their rich, meaty flavor, and when they are simmered for hours in a broth with vegetables, they become incredibly tender and flavorful. This soup is hearty enough to be a main dish and is perfect for chilly weather. The combination of beef, vegetables, and a well-seasoned broth makes it a perfect, nourishing meal.

Ingredients:

  • 2 lbs beef short ribs, bone-in
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced
  • 3 medium potatoes, diced
  • 1 celery stalk, chopped
  • 8 cups beef broth (low sodium preferred)
  • 2 bay leaves
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 tablespoon soy sauce (optional for umami)
  • 1/2 cup fresh parsley, chopped (for garnish)

Instructions:

  1. Brown the beef short ribs:
    In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef short ribs with salt and pepper, then brown the ribs on all sides, about 5-7 minutes. Once browned, remove the short ribs from the pot and set them aside.
  2. Sauté the vegetables:
    In the same pot, add the chopped onion, garlic, carrots, celery, and potatoes. Sauté the vegetables for about 5 minutes until they begin to soften and the onions become translucent.
  3. Add the broth and seasonings:
    Return the browned short ribs to the pot. Pour in the beef broth and stir in the bay leaves, thyme, rosemary, and soy sauce (if using). Bring the soup to a boil.
  4. Simmer the soup:
    Once the soup has come to a boil, reduce the heat to low and cover the pot. Let it simmer gently for 2.5 to 3 hours, or until the beef short ribs are tender and the meat easily pulls away from the bone.
  5. Remove the short ribs:
    Once the beef is tender, remove the short ribs from the pot and set them aside to cool slightly. Remove the bay leaves from the soup. Once the short ribs are cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces.
  6. Finish the soup:
    Return the shredded beef to the pot and stir to combine. Taste the soup and adjust the seasoning with salt and pepper if needed. Let the soup simmer for an additional 5-10 minutes to ensure everything is well combined and heated through.
  7. Serve:
    Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread for dipping.

Nutrition (per serving, based on 6 servings):

  • Calories: 350 kcal
  • Protein: 35g
  • Carbohydrates: 25g
  • Fat: 15g
  • Fiber: 4g
  • Sugar: 4g
  • Sodium: 800mg

This Beef Short Rib Soup is the ultimate comfort food, with tender beef, flavorful broth, and hearty vegetables. It’s perfect for a family dinner or as a make-ahead meal for busy nights. The long simmering time brings out the best in the beef and vegetables, resulting in a rich, satisfying soup.