4.6 from 210 votes
Short Rib Soup
Mildly hot short rib soup is sure to warm your soul and your belly. Tender pieces of beef with veggies and southwest flavors.
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 4
Calories: 972 kcal
Course:
Main Course , Appetizer , Soup
Cuisine:
American
Ingredients
- 1 tablespoon extra virgin olive oil
- 3-3.5 pounds boneless beef short ribs
- Kosher salt & black pepper
- 1/2 cup yellow onion coarsely chopped
- 1 cup celery chopped
- 1 cup carrot chopped
- 4 ounces diced green chiles undrained
- 2 teaspoons chili powder
- 15 ounces White beans Great Northern or pinto beans, rinsed and drained
- 4 cups low sodium beef broth
- 4.5 ounces Mexican-style diced tomatoes undrained
- 1 teaspoon Aleppo pepper , optional (spicy and smoky)
Instructions
- Heat olive oil in a large Dutch oven, over medium heat.
- Dry short ribs with paper towels, making sure they are very dry. Season lightly with Kosher salt and freshly ground black pepper.
- Brown in three batches, making sure to not crowd the pan. Brown on all sides, removing to a plate. Repeat with all three batches.
- Add onions, celery and carrots to Dutch oven and allow them to soften, approximately 1 to 2 minutes. If bottom is dry, add an additional 1 tablespoon olive oil to prevent sticking.
- Add diced green chilies, chili powder, beans, tomatoes and broth to the mixture and add back the short ribs. Allow to simmer on the lowest heat possible, covered for 30-40 minutes stirring occasionally.
- Check the largest rib to see if it is cooked the whole way through. If it is, remove all ribs and either coarsely chop or shred, throwing out any bones, fat or silver skin.
- Return beef to soup. Check for seasoning, additional Kosher salt, ground black pepper or Aleppo pepper, if desired.
- Serve while hot.
- If you tried this recipe, come back and let us know how it was in the ratings or comments!
Cup of Yum
Notes
- Other add-ins:
- Potatoes, bell pepper and chopped squash are also good veggies to toss in!
- Top with parmesan cheese or add parmesan cheese rind to the simmering broth.
- Top with croutons or dill oyster crackers.
- Top with fresh cilantro.
- Top with sour cream.
Nutrition Information
Calories
972kcal
(49%)
Carbohydrates
63g
(21%)
Protein
89g
(178%)
Fat
39g
(60%)
Saturated Fat
15g
(75%)
Cholesterol
200mg
(67%)
Sodium
1143mg
(48%)
Potassium
2849mg
(81%)
Fiber
15g
(60%)
Sugar
5g
(10%)
Vitamin A
5570IU
(111%)
Vitamin C
9.7mg
(11%)
Calcium
279mg
(28%)
Iron
16.6mg
(92%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 972
% Daily Value*
| Calories | 972kcal | 49% |
| Carbohydrates | 63g | 21% |
| Protein | 89g | 178% |
| Fat | 39g | 60% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 200mg | 67% |
| Sodium | 1143mg | 48% |
| Potassium | 2849mg | 61% |
| Fiber | 15g | 60% |
| Sugar | 5g | 10% |
| Vitamin A | 5570IU | 111% |
| Vitamin C | 9.7mg | 11% |
| Calcium | 279mg | 28% |
| Iron | 16.6mg | 92% |
* Percent Daily Values are based on a 2,000 calorie diet.