Description
Rich, comforting, and full of tender beef and vegetables, this short rib soup is the perfect bowl of warmth for chilly days or whenever you need a cozy meal.
Ingredients
Scale
- 2 pounds beef short ribs (bone-in)
- 3 large carrots, peeled and chopped
- 2 large Yukon gold potatoes, diced
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 celery stalks, chopped
- 1 bay leaf
- 1 teaspoon dried thyme or 3 sprigs fresh thyme
- 1½ teaspoons salt (or to taste)
- 1 teaspoon freshly ground black pepper
- 6 cups beef broth
- 2 tablespoons olive oil
Instructions
- Heat a large Dutch oven over medium-high heat. Add olive oil and sear short ribs on all sides until browned. Remove and set aside.
- In the same pot, sauté onion, garlic, and celery until softened and aromatic.
- Return the short ribs to the pot. Add beef broth, bay leaf, and thyme. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1.5 hours.
- Add carrots and potatoes. Simmer uncovered for an additional 45 minutes, or until the vegetables and meat are tender.
- Skim off any excess fat. Adjust salt and pepper to taste. Remove bay leaf and thyme sprigs if using fresh.
- Serve hot with your favorite crusty bread or a scoop of rice.
Notes
- Letting the soup sit for a few minutes before serving helps the flavors blend beautifully.
- Make a double batch and freeze leftovers for a future cozy meal.
- Top with fresh parsley or a drizzle of olive oil for extra flavor and presentation.