Packed with protein, veggies, and savory broth, this Short Rib Soup is exactly what you want on a chilly or rainy day.
Although it is summer here in New York, it’s grey and rainy. Nothing can stop me from making a cozy meal on a day like this. It’s not cold out, but I still like to throw on a hoodie and indulge in comfort food. I’ll likely build a fort with my kids and watch movies while the Short Rib soup cooks for hours, adding to this perfect day.
In this recipe, we braise the short ribs, which is the most common method of preparing this cut of beef. I LOVE Braised Beef Short Ribs with a nice glass of red wine for dinner. But today is a soup day! This short rib soup is a combo of braised short ribs and classic Chicken Soup. It’s delish but not too exotic, which some short rib recipes tend to be. Here, I use savory beef broth, onions, garlic, carrots, and celery to create a hearty array of flavors, simmered with the short ribs for a couple of hours. I end up with tender meat falling off the bone and a savory soup.
I especially love that short rib soup is a complete meal. It’s also nice not standing in the kitchen at 5:00, prepping everything while my family swarms around and asking for snacks while I’m cooking. In the late afternoon, it is quiet around here, so getting dinner out of the way earlier is a blessing! You’ll also love that this soup tastes just as good, if not BETTER, the next day or two.
Is Short Rib Soup Healthy?
Yes! This soup is loaded with essential vitamins and minerals. Short ribs are a high-quality source of protein, loaded with iron and B12. The combination of veggies in this soup boosts your immune system and may reduce inflammation. Short rib soup is also low in carbs, so it is ideal for those on keto and paleo diets.
Knowing your cuts of meat
A great short rib soup starts with a nice cut of meat. There are a few cuts of short ribs, but you are most likely to see plate short ribs and chuck short ribs. Chuck is great for this recipe.
Another factor to consider is whether you prefer boneless or bone-in short ribs. Both options are suitable for the recipe, but the bone-in cut can significantly enhance the flavor of the soup’s broth, in my experience.
Finally, you can ask your butcher to trim the short ribs, which means they’ll remove a good amount of the fat. If they cut it lean, they’re taking off almost all the fat from the meat. Now, I was raised to believe fat is flavor, so I keep it on. However, I remove the fat from the soup and the bones when it is done cooking.
INGREDIENTS
- 2 pounds of beef short ribs
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons chopped parsley for garnish
INSTRUCTIONS
Brown
Sear short ribs and set aside.
Sauté
Cook vegetables until softened.
Simmer
Combine all ingredients and cook until the ribs are tender.
Shred
Remove ribs, shred meat, and return to soup.
Serve
Season to taste and garnish with parsley.
Devour!
FAQs & Tips
Short rib soup can be stored in an airtight container for up to 5 days in the refrigerator or up to 3 months in the freezer. If you make the soup ahead, it is best to store it in an airtight container the day before.
Short ribs can become arduous if they cook too quickly or are not cooked long enough. The key is low and slow. The short ribs should have an internal temp of around 205 degrees F.
One of the things I love about this soup is you can add anything (within reason). Try fresh spinach, pinto beans, fresh corn, and shallots.
Serving Suggestions
I love having a loaf of crusty, hot bread with this short rib soup. For a healthier twist, try this fragrant Cauliflower Bread dipped in salted olive oil. You can also pour the soup over egg noodles, Saffron Rice, or Rice Pilaf with Orzo.
Something as savory as this short rib soup needs a sweet treat after. Try this decadent, paleo German Chocolate Cake or heavenly Banana Cream Pie.
Ingredients
- 2 pounds beef short ribs
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 6 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons chopped parsley for garnish
Instructions
- Season the short ribs with salt and pepper. In a large pot, heat olive oil over medium-high heat and brown the short ribs on all sides. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
- Return the short ribs to the pot. Add beef broth, bay leaf, and thyme. Bring to a boil, then reduce heat to low and simmer, covered, for 1.5 to 2 hours until the meat is tender.
- Remove the short ribs from the soup, let cool slightly, then shred the meat, discarding any fat or bones. Return the shredded meat to the pot.
- Adjust seasoning with salt and pepper. Serve hot, garnished with chopped parsley.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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