Short Rib Soup
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
4
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Calories
972 kcal
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Course
Main Course, Appetizer, Soup
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Cuisine
American
Short Rib Soup
Description
Short Rib Soup starts by browning boneless beef short ribs to seal in flavor before simmering them with onions, celery, carrots, diced green chilies, white beans, tomatoes, and beef broth. The cooking method slowly tenderizes the ribs and melds the components into a cohesive, savory soup with subtle spice notes from chili powder and optional Aleppo pepper.
The combination of soft vegetables, tender shredded beef, and creamy beans creates a satisfying texture contrast. The diced green chilies add a gentle heat with a slight tang, enhancing the beef's depth. The recipe allows for variation by adding vegetables like potatoes, bell peppers, or squash, and toppings such as parmesan cheese, croutons, fresh cilantro, or sour cream.
This soup serves well as a warming main dish, suited to colder days or when a filling, protein-rich meal is desired. Its flavors develop further if allowed to sit after cooking.
For best results, shred the meat carefully removing any bones, fat, or silver skin, and adjust seasoning near the end. Using toppings and additional vegetables can tailor the soup to personal preferences or what's available.
Ingredients
- 1 tablespoon extra virgin olive oil
- 3-3.5 pounds beef short ribs boneless
- 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 beef broth low sodium
- 4.5 ounces diced tomatoes undrained, Mexican-style
- 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!
Notes
- Consider adding potatoes, bell pepper, or chopped squash to increase vegetable content.
- Parmesan cheese or its rind can enrich the broth; sprinkle parmesan on top before serving.
- Croutons, dill oyster crackers, fresh cilantro, or a dollop of sour cream make good garnishes to personalize your bowl.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 972 kcal
% 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.
User Reviews
Overall Rating
4.6
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