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A hearty bowl of beef short rib soup with tender meat, carrots, celery, and fresh herbs, served on a marble surface.
Daniel

Hearty Beef Short Rib and Vegetable Soup

This rich and deeply flavorful beef short rib soup is the ultimate comfort food, featuring fall-off-the-bone tender meat, hearty root vegetables, and a savory broth that simmers to perfection.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 655
Ingredients Equipment Method Notes

Ingredients
  

For the Short Ribs and Broth
  • 3 lbs bone-in beef short ribs English cut, about 2-3 inches thick
  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 2 large carrots roughly chopped (for the broth base)
  • 2 stalks celery roughly chopped (for the broth base)
  • 5 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine such as Cabernet Sauvignon or Merlot
  • 8 cups low-sodium beef broth (64 oz)
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1.5 tsp kosher salt more to taste
  • 1 tsp black pepper freshly ground, more to taste
For the Soup Vegetables
  • 1.5 lbs Yukon Gold potatoes peeled and cut into 1-inch cubes
  • 3 medium carrots peeled and cut into 1/2-inch dice
  • 3 stalks celery cut into 1/2-inch dice
  • 1/4 cup fresh parsley chopped, for garnish

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Slotted spoon
  • Fat separator (optional)
  • Fine-Mesh Sieve

Method
 

  1. Pat the short ribs dry with paper towels. Season all sides generously with kosher salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches for 3-4 minutes per side until a deep brown crust forms. Transfer to a plate.
  2. Reduce heat to medium. Add the chopped onion, roughly chopped carrots, and roughly chopped celery to the pot. Sauté for 5-7 minutes until softened, scraping up browned bits.
  3. Stir in the minced garlic and tomato paste and cook for one minute until fragrant.
  4. Pour in the red wine, scraping the bottom of the pot. Simmer until the wine has reduced by half. Return the short ribs to the pot. Add beef broth, bay leaves, and dried thyme. Bring to a low simmer.
  5. Cover the pot, reduce heat to low, and cook for 2.5 to 3 hours, until the meat is fall-off-the-bone tender.
  6. Carefully remove the short ribs. Strain the broth through a fine-mesh sieve, discarding the cooked-down vegetables. Skim the fat from the surface of the broth. Once the ribs are cool enough to handle, shred the meat, discarding bones and excess fat.
  7. Return the de-fatted broth and shredded beef to the pot. Add the cubed potatoes, diced carrots, and diced celery. Bring to a simmer and cook for 20-25 minutes, or until the vegetables are tender.
  8. Taste the soup and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with fresh chopped parsley.

Notes

For the most flavorful soup, sear the short ribs properly until a deep brown crust forms; this process adds immense depth. To easily remove fat, you can chill the soup in the refrigerator for several hours or overnight. The fat will solidify on top and can be easily lifted off. The soup's flavor deepens overnight, making it a great make-ahead meal.