Soup Recipes

Beef Short Rib Soup Recipe

Beef short rib soup is one of those meals that feels like a big, warm hug on a cold day. It’s hearty, rich, and packed with layers of flavor, making it an ultimate comfort food for many. Whether you’re cooking for a special family dinner or just craving a bowl of something delicious, this soup hits the spot every time. Slow-cooked beef short ribs release all their rich, savory goodness into the broth, creating a deep, satisfying flavor that will have everyone coming back for seconds.

This soup can be made with a variety of vegetables and seasonings, allowing you to customize the flavor profile based on your preferences or what you have on hand. The beauty of beef short rib soup lies in its versatility-it can be served as a lighter, broth-based soup or thickened up to make it more of a stew, depending on your mood or the occasion.

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If you’re ready to dive into the details and try making this soup at home, I’ve got you covered with a recipe that’s both easy to follow and will leave you with a bowl of pure comfort. Let’s get cooking!

Beef Short Rib Soup Recipe

Ingredients Needed

  • Beef Short Ribs (bone-in): The star of the show! These cuts of beef are full of rich flavor, and when simmered for hours, they turn tender and fall off the bone. You’ll want about 2 to 3 pounds of beef short ribs.
  • Yellow Onion: A whole onion, roughly chopped, will bring sweetness and depth to the broth.
  • Garlic: 4 to 5 cloves, minced. Garlic gives the soup that savory depth and aroma.
  • Carrots: 2 medium carrots, peeled and sliced. Carrots add a touch of sweetness and color to the soup.
  • Celery: 2 stalks, diced. Celery contributes a slight herbal bitterness that balances the richness of the beef.
  • Tomatoes: One large, ripe tomato, chopped. Adds acidity and a bit of freshness to cut through the richness.
  • Beef Broth or Stock: 6 cups. A good-quality beef broth is crucial for achieving that deep, flavorful base. If you’re making your own stock, even better!
  • Bay Leaves: 2 leaves. Bay leaves bring a subtle earthy flavor that complements the beef.
  • Thyme: A few sprigs of fresh thyme or 1 tsp of dried thyme.
  • Salt and Pepper: To taste. Seasoning is everything, so don’t be shy when it comes to adjusting these.
  • Olive Oil: For searing the beef.
  • Optional Vegetables: Potatoes, parsnips, or turnips can be added for extra heartiness.

Cooking Instructions

  1. Sear The Beef Short Ribs

    • Start by heating a large pot or Dutch oven over medium-high heat and adding about 2 tablespoons of olive oil.
    • Once the oil is hot, season the beef short ribs generously with salt and pepper, then sear them on all sides until they are beautifully browned (about 3-4 minutes per side).
    • This step is key to developing the rich flavor in your broth, so don’t rush it!

  2. Sauté The Aromatics

    • Once the beef is seared, remove it from the pot and set it aside. In the same pot, add the chopped onion, garlic, carrots, and celery.
    • Sauté for about 5 minutes, stirring occasionally, until the vegetables soften and the onions become translucent. This will release all the flavors into the base.

  3. Add The Liquid

    • Pour in the beef broth or stock, scraping up any browned bits from the bottom of the pot (these bits are packed with flavor!).
    • Add the chopped tomato, bay leaves, and thyme, then return the seared short ribs to the pot. Make sure the beef is mostly submerged in the broth.

  4. Simmer And Cook

    • Bring the soup to a gentle boil, then reduce the heat to low and cover the pot. Let it simmer for 2 to 3 hours, or until the beef is tender and easily falls off the bone.
    • Check on it occasionally, stirring the vegetables and adjusting the seasoning if necessary.

  5. Final Touches

    • Once the beef is tender, remove the short ribs from the pot and set them aside to cool slightly.
    • Shred the beef off the bone and return the meat to the soup. Discard the bones.
    • Taste the soup one last time and adjust the seasoning with more salt, pepper, or even a splash of vinegar if you want a little tang to balance the richness.

  6. Serve

    • Ladle the soup into bowls, making sure to get plenty of meat and vegetables in each serving. You can garnish with fresh parsley or a squeeze of lemon juice for a burst of freshness.

Ingredient Insights

  • Beef Short Ribs: These are typically a tougher cut of meat, which is why they are perfect for slow cooking. As they cook, the collagen in the meat breaks down and turns into gelatin, making the soup rich, velvety, and deeply flavorful. Bone-in ribs are ideal because the marrow in the bones further enhances the broth’s taste.
  • Beef Broth: Using a high-quality broth is essential for achieving a full-bodied soup. Homemade broth will give you a richer, more nuanced flavor, but store-bought will work fine in a pinch. Just be mindful of the sodium content if you’re using packaged broth.
  • Vegetables: The balance of root vegetables like carrots and celery against the beefy broth creates a perfect contrast. The sweetness of the carrots balances the savory richness of the meat, while the celery adds a touch of herbal freshness.

Expert Tips

  • Don’t Rush the Searing: The deep, caramelized flavor that comes from searing the beef is essential. It creates a Maillard reaction, which is the scientific term for that delicious browning that happens when meat hits hot oil. Skipping this step will result in a less flavorful broth.
  • Low and Slow: The key to tender, fall-off-the-bone beef is to cook it low and slow. If you cook it too quickly, the meat will be tough, and you’ll miss out on that melt-in-your-mouth goodness.
  • Remove Excess Fat: Short ribs can have a fair amount of fat. After cooking, you can skim off any excess fat from the surface of the soup to make it a bit lighter. Or, if you prefer a richer broth, leave it in!
  • Make It Ahead: Like many soups, this beef short rib soup tastes even better the next day. The flavors continue to meld together, and the meat becomes even more tender.

Recipe Variations

  • Spicy Kick: For a little heat, add some chopped chili peppers or a pinch of red pepper flakes when sautéing the vegetables. You could even add a dollop of sriracha or hot sauce when serving.
  • Herb-Infused: While thyme is great, you could experiment with other herbs like rosemary, oregano, or even a touch of basil for a different flavor profile.
  • Vegetarian Version: If you’re looking for a vegetarian alternative, you can substitute the beef short ribs with hearty mushrooms (shiitake or portobello), and use vegetable broth as the base. The mushrooms provide an umami flavor that mimics the richness of beef.
  • Asian Twist: For a more Asian-inspired version, you can add soy sauce, ginger, and a splash of rice vinegar. Top it with cilantro and green onions for a fresh, vibrant finish.

Final Words

Beef short rib soup is truly one of those dishes that feels both rustic and indulgent. It’s easy to make, especially with the slow-cooking process that does most of the work for you. The best part? You’re left with a rich, flavorful soup that will make your kitchen smell amazing, and your taste buds sing with joy.

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