Short Rib Soup
Short Rib Soup is a rich, hearty, and deeply flavorful dish perfect for cold days or when you’re craving something comforting.
Tender chunks of beef short rib simmered in savory broth with classic aromatics like onion, garlic, carrot, and celery make this a soul-warming bowl you’ll want to come back to again and again.
Why You’ll Love This Recipe
Deep, beefy flavor: Short ribs bring unmatched richness and depth to the broth.
Hearty and satisfying: Filled with protein and vegetables, it’s a complete meal in a bowl.
Great for make-ahead: The flavor improves as it sits, making it ideal for leftovers.
Easy, one-pot comfort food: Minimal effort for maximum flavor.
Customizable: Adapt it with extra veggies, grains, or herbs to suit your preferences.
Key Ingredients
Beef Short Ribs: Bone-in short ribs add rich flavor and create a deeply savory broth.
Aromatics: Onion, carrot, celery, and garlic build the base of flavor.
Beef Broth: Adds depth and enhances the meaty richness.
Bay Leaf & Thyme: Classic herbs that bring warmth and balance.
Fresh Parsley: For a bright, herbaceous finish.
Kitchen Tools
Large Dutch oven or heavy-bottomed pot
Tongs (for browning meat)
Wooden spoon or spatula
Cutting board & knife
Short Rib Soup
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
Sear the Short Ribs:
Season the beef short ribs generously with salt and pepper.
Heat the olive oil in a large pot over medium-high heat.
Add the short ribs and sear on all sides until well browned.
Transfer them to a plate and set aside.
Sauté the Vegetables:
In the same pot, add the chopped onion, carrots, and celery.
Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for an additional 1 minute, just until fragrant.
Build the Soup:
Return the browned short ribs to the pot.
Pour in the beef broth, then add the bay leaf and dried thyme.
Bring the mixture to a boil, then reduce the heat to low.
Cover the pot and simmer gently for 1½ to 2 hours, or until the short ribs are tender and falling off the bone.
Shred the Meat:
Remove the short ribs from the soup and allow them to cool slightly.
Discard any bones and excess fat, then shred the meat into bite-sized pieces.
Return the shredded beef to the soup.
Finish & Serve:
Taste the soup and adjust seasoning with more salt and pepper if needed.
Ladle into bowls and garnish with chopped fresh parsley.
Serve hot and enjoy!
Recipe Notes
Brown the meat well: Searing the short ribs creates flavor and depth—don’t skip this step.
Deglaze with broth: After sautéing the veggies, you can splash in a bit of broth to lift any browned bits (fond) from the bottom for added richness.
Simmer low and slow: Keep the soup at a gentle simmer to ensure the meat becomes tender and the flavors meld.
Strain extra fat: Once shredded, skim off any visible fat on the surface for a cleaner taste.
Optional additions: Add barley, potatoes, or even mushrooms to bulk up the soup
Nutrition Information
(Per serving – based on 6 servings, approximate)
Calories: 420 | Protein: 28g | Fat: 28g | Carbohydrates: 9g | Fiber: 2g | Sodium: ~600mg
Recipe Swaps & Variations
Add starch: Stir in cooked barley, rice, or diced potatoes toward the end for a heartier meal.
Make it spicy: Add crushed red pepper or a diced jalapeño for a subtle kick.
Use other cuts: Chuck roast or beef shank can substitute for short ribs if needed.
Make it gluten-free: Ensure your broth is gluten-free.
Add greens: Kale or spinach stirred in at the end add nutrients and color.
How to Store Leftovers
Refrigerate: Cool completely and store in an airtight container for up to 4 days.
Freeze: Freeze in single-serve containers for up to 3 months.
Reheat: Warm on the stovetop or microwave until hot. Add a splash of water or broth if needed.
Food & Drink Pairings
Sides: Crusty sourdough, garlic bread, or a simple salad.
Drinks: A glass of red wine (Cabernet or Merlot), dark beer, or sparkling water with lemon.
Dessert: Apple crisp, chocolate chip cookies, or something light like lemon sorbet.
Frequently Asked Questions:
Can I use boneless short ribs?
Yes, but bone-in ribs add extra richness to the broth.
If using boneless, consider adding a bit more broth or beef base.
Do I need to skim fat off the top?
It’s recommended, especially if you’re using fattier short ribs.
Skimming gives a cleaner, lighter finish.
Can I make this in a slow cooker?
Absolutely. Sear the short ribs first, then transfer everything to the slow cooker and cook on low for 7–8 hours.
Is this soup spicy?
No, it’s mild and savory.
You can add red pepper flakes or chili oil if you prefer heat.
Can I double the recipe?
Yes! Just make sure your pot is large enough and adjust cook time as needed to ensure meat stays tender.
How do I know when the short ribs are done?
They should be very tender—easily pulled apart with a fork.
Can I add noodles or pasta to the soup?
Yes, but cook them separately and stir them in at the end to prevent overcooking and sogginess.
Can I make this soup ahead of time?
Yes, it tastes even better the next day as the flavors deepen overnight in the fridge.
What if I don’t have beef broth?
Use chicken broth, vegetable broth, or water with a spoonful of beef bouillon or base.
Should I trim fat from the short ribs before cooking?
You can trim large pieces of fat before cooking, but leave some for flavor.
Skim the rest after simmering.