Easy Short Rib Soup Recipe with Tender Beef

Why You’ll Love This Short Rib Soup

Are you searching for a truly comforting and deeply flavorful soup that feels like a warm hug in a bowl? Many home cooks believe that impressive dishes like short rib soup are complex and time-consuming, but what if I told you there’s an incredibly easy way to achieve restaurant-quality results right in your own kitchen? This Easy Short Rib Soup recipe is designed for maximum flavor with minimal fuss, featuring fall-apart tender beef and a rich, savory broth that will leave your taste buds singing. Perfect for a chilly evening, a special occasion, or even dedicated meal prep, this soup proves that delicious doesn’t have to mean difficult.

Hearty Ingredients for Short Rib Soup

The magic of this soup lies in its high-quality ingredients and the synergy they create. Don’t be intimidated by the list; most of these are pantry staples or easily found at your local market. The key is layering flavors!

The Star: Beef Short Ribs

Beef Short Ribs: We’re talking about bone-in or boneless beef short ribs. Bone-in often yields a richer broth due to the marrow, but boneless are easier to shred. Look for ribs with good marbling for that signature tenderness. If they seem very large, you can halve them. (Approx. 2-3 lbs)

Flavor Foundation: Aromatics

Olive Oil: For searing and sautéing. (2 tablespoons)

Yellow Onion: A large one, chopped. It forms the sweet and savory base. (1 large)

Carrots: Peeled and roughly chopped. Adds a subtle sweetness and depth. (2 large)

Celery Stalks: Chopped. For that classic mirepoix trio, providing a fresh, slightly bitter note. (3 stalks)

Garlic: Minced. The heart of savory flavor. (4-6 cloves, or to your taste!)

The Rich Broth

Beef Broth: Low-sodium is best so you can control the saltiness. Aim for good quality for a robust base. (8 cups)

Dry Red Wine (optional but recommended): Such as Cabernet Sauvignon or Merlot. This adds incredible depth and helps tenderize the meat. If omitting, add an extra cup of broth. (1 cup)

Tomato Paste: For richness and umami. (2 tablespoons)

Worcestershire Sauce: A secret weapon for savory depth. (2 tablespoons)

Hearty Vegetables

Potatoes: Yukon Gold or red potatoes, cut into bite-sized pieces. They become wonderfully tender and soak up the broth. (1 lb)

Optional: Peas, corn, or other hearty vegetables can be added in the last 15-20 minutes.

Herbs and Seasoning

Fresh Thyme: A few sprigs lend an earthy, aromatic quality. (3-4 sprigs)

Bay Leaf: Essential for a subtle herbal complexity. (1-2 leaves)

Salt and Black Pepper: To taste, for seasoning throughout.

Fresh Parsley: Chopped, for a bright, fresh garnish at the end.

Soup-er Timing: Prep, Cook, and Total Time

Compared to many short rib recipes that can take 4+ hours or require braising overnight, this simplified soup method is comparatively faster while still yielding incredibly tender meat and deep flavor. The stovetop method allows for more control and a quicker hands-on approach than slow oven braising.

Easy Step-by-Step Instructions

Step 1: Sear the Short Ribs

Pat your short ribs completely dry with paper towels. This is crucial for achieving a beautiful, deep sear. Season them generously on all sides with salt and freshly ground black pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the short ribs (in batches if necessary to avoid overcrowding) and sear them until deeply browned on all sides, about 3-4 minutes per side. This browning develops incredible flavor through the Maillard reaction. Once seared, remove the ribs from the pot and set them aside on a plate.

Step 2: Sauté the Aromatics

Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened and the onion is translucent, about 8-10 minutes. This process draws out their natural sweetness. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Step 3: Deglaze and Build the Broth

If using red wine, pour it into the pot. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits – this is where so much flavor is hiding! Let the wine simmer and reduce by about half, about 3-5 minutes. Stir in the tomato paste and cook for another minute, allowing it to deepen in color and flavor. Pour in the beef broth and Worcestershire sauce. Bring the liquid to a simmer.

Step 4: Simmer Low and Slow

Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid. Add the fresh thyme sprigs and bay leaf. Bring the soup back to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly, and let it cook for at least 2 to 2.5 hours, or until the short ribs are incredibly tender and easily pull away from the bone. Check periodically to ensure it’s not boiling aggressively; a gentle simmer is key.

Step 5: Add the Hearty Vegetables

Once the short ribs are tender, carefully remove them from the pot, leaving the broth and vegetables. You can also remove the thyme sprigs and bay leaf at this point. If the short ribs are still on the bone, let them cool slightly, then shred the meat off the bones using two forks, discarding the bones and any excess fat. Return the shredded meat to the pot. Add the cubed potatoes to the soup. Increase the heat slightly to bring the soup back to a simmer, then continue to cook, uncovered, for another 20-25 minutes, or until the potatoes are fork-tender and cooked through. If adding other vegetables like peas or corn, add them during the last 15-20 minutes of cooking.

Step 6: Finish and Serve

Taste the soup and adjust seasoning with salt and pepper as needed. The broth should be rich and savory. Ladle the piping hot soup into bowls. Garnish generously with freshly chopped parsley for a burst of freshness. Serve immediately and enjoy the incredibly rich and tender beef!

Nutritional Information

Please note that nutritional values are approximate and can vary based on specific ingredients and portion sizes. This is a general estimate per serving (assuming 6 servings):

• Calories: 450-550 kcal
• Protein: 30-40g
• Fat: 20-30g
• Saturated Fat: 8-12g
• Carbohydrates: 25-35g
• Fiber: 4-6g
• Sodium: 700-1000mg (when using low-sodium broth)

Healthier Swaps for a Lighter Soup

While this soup is naturally hearty, here are a few ways to make it even lighter without sacrificing flavor:

• Leaner Beef: Opt for boneless beef chuck roast, trimmed of excess fat, and cut into smaller pieces that will cook faster.
• Reduce Wine: If you’re sensitive to alcohol or calories from wine, you can omit it and add an extra cup of broth or a splash of red wine vinegar at the end for acidity.
• Load up on Veggies: Increase the quantity of carrots, celery, and add other low-calorie vegetables like zucchini, spinach, or kale in the last 10-15 minutes of cooking.
• Limit Potatoes: Reduce the potato quantity or swap them for parsnips or sweet potatoes for added nutrients.
• Skim Fat: After simmering, you can skim some of the fat off the surface of the broth before adding vegetables and meat back in.

Serving Suggestions

This hearty soup is a meal in itself, but it pairs wonderfully with:

• Crusty bread for dipping and soaking up every last drop of broth.
• A simple side salad with a light vinaigrette to balance the richness.
• A dollop of sour cream or plain Greek yogurt for extra creaminess (optional).
• A sprinkle of sharp cheddar cheese for a savory kick.

Navigating Common Short Rib Soup Mistakes

Avoid these pitfalls for the best short rib soup:

• Skipping the Sear: This is where essential flavor is built. Don’t rush or skip this step!
• Overcrowding the Pot: Searing in batches ensures proper browning, not steaming.
• Boiling the Ribs: A gentle simmer is crucial for tenderizing the meat. Rapid boiling can toughen it.
• Not Tasting and Adjusting: Always taste your soup before serving! Seasoning is key to bringing out all the flavors.
• Adding Vegetables Too Early: Potatoes and other root vegetables can become mushy if added too soon.

Storing Your Delicious Short Rib Soup

This soup is fantastic for meal prep and tastes even better the next day!

• Refrigeration: Store cooled soup in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: This soup freezes beautifully. Let it cool completely, then transfer to freezer-safe containers or bags, leaving a little headspace for expansion. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. You may need to add a splash of broth or water if it has thickened too much.

Frequently Asked Questions