Packed with protein, veggies, and savory broth, this Short Rib Soup is exactly what you want on a rainy day.
Although it is summer here in New York, it’s gray 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 a few 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 short ribs with a nice glass of red wine for dinner, but today is a soup day! It’s delish but not too complicated, which some short rib recipes tend to be. Here, I use savory beef broth, onions, garlic, carrots, and celery simmered with short ribs. The end result is a hearty and flavorful bowl of soup filled with savory, tender meat. What’s more, this soup tastes just as good, if not better, the next day or two.
I especially love that short rib soup is a complete meal. It’s also nice not to prep and cook everything at 5:00 p.m. while my family swarms around asking for snacks. In the late afternoon, it is quiet around here, so getting dinner out of the way earlier is a blessing!
Is Short Rib Soup Healthy?
Yes! This soup is loaded with essential vitamins and minerals. Short ribs are a high-quality source of protein, and they are also rich in iron and B12. The combination of veggies in this soup also provides some fiber and other nutrients. Plus, short rib soup is also low in carbohydrates!
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. I don’t know about you, but I was raised to believe fat is flavor! However, I remove the fat from the soup and the bones when it is done cooking.
How To Make Ahead And Store
Short rib soup can be stored in an airtight container in the refrigerator for up to 4 days or up to 3 months in the freezer.
Serving Suggestions
I love serving this short rib soup with a loaf of crusty, hot bread! For a healthier twist, try this low-carb 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.
Recipe
Ingredients
- 2 pounds beef short ribs
- Salt and pepper to taste
- 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
- 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.
Add some horseradish to the soup along with the onion, garlic and a parsnip or two. Near the end, put in a bag of frozen veggies of your choice. Easy and delicious!
Thanks Linda!