Easy Short Rib Soup Recipe with Tender Beef

Craving a Hug in a Bowl? Discover the Ultimate Easy Short Rib Soup.

Are you looking for a deeply satisfying, flavorful soup that feels both luxurious and surprisingly simple to make? If you’re like many home cooks, you’ve probably searched for “easy short rib soup” hoping to find a recipe that delivers tender, fall-off-the-bone beef without hours of complicated prep. You’re in luck! This easy short rib soup recipe is designed to give you all the rich, comforting flavors you crave with minimal fuss. Imagine succulent beef, infused with savory herbs and vegetables, swimming in a deeply flavored broth. This recipe is perfect for a cozy weeknight dinner, a special weekend meal, or even for meal prepping to have hearty goodness ready whenever hunger strikes. Let’s dive into creating a soup that will become a staple in your recipe collection.

Hearty Short Rib Soup Ingredients

The secret to an incredible short rib soup lies in quality ingredients and a little patience. Here’s what you’ll need:

The Stars of the Show

• Bone-in Beef Short Ribs: About 2-3 pounds. Look for meaty ones with good marbling. The bones add incredible depth and gelatin to the broth as they cook. (Substitution: Boneless short ribs work too, but may cook slightly faster and yield a less gelatinous broth).
• Olive Oil or other high-heat oil: For searing the ribs and sautéing the vegetables.
• All-Purpose Flour: About 1/4 cup, for dredging the ribs to help them brown and thicken the stew. (Gluten-Free Option: Use a GF flour blend or omit for a thinner broth).

Aromatic Foundation and Veggies

• Yellow Onion: 1 large, chopped. Provides a sweet, savory base.
• Carrots: 2-3 medium, peeled and chopped. Adds sweetness and a vibrant color.
• Celery Stalks: 2-3, chopped. Contributes fresh, slightly peppery notes.
• Garlic: 4-6 cloves, minced. Essential for deep flavor.
• Optional “Soup Veggies”: 1 cup of diced potatoes (Yukon Gold or Russet), parsnips, or sweet potatoes, added in the last hour of cooking for extra heartiness.

Rich Liquids and Essential Seasoning

• Beef Broth: 6-8 cups, low-sodium. Use good quality broth for the best flavor.
• Red Wine: 1 cup (optional, but highly recommended). A dry red like Cabernet Sauvignon or Merlot adds significant depth and complexity. (Substitution: If avoiding alcohol, use an extra cup of beef broth or a splash of balsamic vinegar).
• Tomato Paste: 2 tablespoons. Deepens the savory umami and adds a touch of acidity.
• Worcestershire Sauce: 1 tablespoon. Another umami booster that complements beef beautifully.
• Bay Leaves: 2. Fragrant and essential for slow-cooked depth.
• Fresh Thyme: A few sprigs (or 1 teaspoon dried). Its earthy notes pair wonderfully with beef.
• Salt and freshly ground Black Pepper: To taste.

Optional Garnishes

• Fresh Parsley, chopped (for freshness and color)
• Crusty Bread (for dipping!)
• A dollop of sour cream or plain Greek yogurt (for creaminess)

Short Rib Soup: Perfectly Timed

This recipe requires a longer simmering time to ensure the short ribs become incredibly tender. While the active preparation is quick (around 25 minutes), the magic happens slowly on the stovetop or in the oven. Compared to many other hearty soups that might take an hour or less, this short rib soup prioritizes flavor development through slow cooking, making it worth the wait.

Easy Short Rib Soup: Step-by-Step

Step 1: Sear the Short Ribs to Perfection

Pat the short ribs thoroughly dry with paper towels. This is crucial for achieving a good sear. Lightly season them with salt and pepper, then dredge them in the flour, shaking off any excess. Heat 2-3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until deeply browned and caramelized. This step builds a foundational layer of flavor. Don’t overcrowd the pot; do this in batches if necessary. Remove the seared ribs 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, called building the mirepoix, releases their natural sweetness and forms a savory base for the soup.

Step 3: Deglaze and Build the Flavor Base

Add the minced garlic and tomato paste to the pot. Cook for another minute until fragrant, stirring constantly. If using, pour in the red wine and scrape the bottom of the pot to release all the browned bits (fond) that have accumulated. Let the wine simmer and reduce by about half, about 3-5 minutes. Stir in the Worcestershire sauce.

Step 4: Slow Cook the Tender Short Ribs

Return the seared short ribs to the pot. Pour in enough beef broth to mostly cover the ribs (start with 6 cups, add more if needed). Add the bay leaves and thyme sprigs. Bring the liquid to a gentle simmer. Cover the pot tightly, then transfer it to a preheated oven at 325°F (160°C) or reduce the stovetop heat to low. Let it simmer gently for 3 to 3.5 hours, or until the short ribs are fork-tender and easily pull away from the bone.

Step 5: Shred the Beef and Return to Pot

Carefully remove the tender short ribs from the pot and place them on a cutting board. Once cool enough to handle, shred the meat using two forks, discarding any large pieces of fat or bone. Skim off any excess fat from the surface of the broth if desired. Return the shredded beef back to the pot.

Step 6: Add Vegetables and Finishing Touches

If you’re adding potatoes or other hearty vegetables, now is the time. Add them to the simmering broth and cook for another 30-45 minutes, or until tender. Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed. Remove the bay leaves and thyme stems before serving. Stir in fresh chopped parsley for a burst of color and freshness.

Nutritional Highlights

A typical serving (about 1.5 cups without additional vegetables) of this hearty short rib soup contains approximately:

• Calories: 450-550 (can vary based on fat content of ribs and amount of broth/oil)
• Protein: 30-40g
• Fat: 25-35g
• Carbohydrates: 10-15g (will increase if adding starchy vegetables)
• Fiber: 2-4g

Note: These are estimates and can vary significantly based on specific ingredients used and portion sizes.

Healthier Swaps for Your Short Rib Soup

While this soup is already packed with protein and nutrients, you can make it even lighter without sacrificing flavor:

• Leaner Beef Cuts: If possible, opt for short ribs with less visible marbling.
• Skim the Fat: After simmering, thoroughly skim any excess fat from the surface of the broth.
• Load up on Veggies: Instead of flour to thicken, rely on the natural starches from added vegetables like potatoes, parsnips, or even pureed cauliflower. You can also increase the amount of carrots, celery, and onions.
• Lower Sodium Broth: Use unsalted or low-sodium beef broth to control sodium intake.
• Skip the Wine: If you’re avoiding alcohol entirely, simply replace the wine with extra beef broth and a tiny splash of balsamic vinegar for acidity.

Serving This Cozy Bowl

This robust soup is a meal in itself. For a complete dining experience, consider serving it with:

• Crusty Bread: Perfect for soaking up every last drop of that rich broth.
• A Simple Salad: A light green salad with a vinaigrette can offer a fresh contrast.
• Garnishes: Fresh chopped parsley adds a pop of color and freshness. A dollop of sour cream or plain Greek yogurt can add a creamy tang.

Avoid These Common Soup Mistakes

* Skipping the Sear: This is where deep flavor is built! Don’t rush this step.

* Overcrowding the Pot: When searing, give the ribs space to brown properly. Sear in batches if needed.

* Using Water Instead of Broth: Broth is essential for flavor depth. Use good quality beef broth.

* Not Skimming Fat: Short ribs can be fatty. Skimming the fat after cooking yields a cleaner, more pleasant broth.

* Under-seasoning: Always taste and adjust salt and pepper towards the end of cooking.

Storing and Reheating Your Masterpiece

This short rib soup is fantastic for meal prep! Once completely cooled, store it in an airtight container in the refrigerator for up to 3-4 days. The flavors actually meld and deepen overnight, making it even tastier the next day.

To reheat, gently warm it on the stovetop over medium-low heat, stirring occasionally, or reheat individual portions in the microwave. If the soup has thickened too much, you can add a splash of beef broth or water to loosen it up.

Enjoy Your Delicious Easy Short Rib Soup!

Making rich, tender short rib soup doesn’t have to be complicated. This easy recipe proves that with a few smart steps and a little patience, you can achieve restaurant-quality flavor right in your own kitchen. The result is a deeply satisfying, hearty bowl of comfort that’s perfect for any occasion. Gather your ingredients, take your time, and get ready to wow your family and friends (or just treat yourself!).

Frequently Asked Questions

***What is the best way to cut short ribs for soup?***

Bone-in short ribs are generally preferred for their flavor and gelatin contribution. They are typically cut about 2-3 inches thick. Boneless short ribs can also be used, but you might get a less rich broth.

***Can I make this soup in a slow cooker or Instant Pot?***

Yes! For a slow cooker, sear the ribs and sauté the aromatics as directed, then transfer everything to the slow cooker with the liquids and seasonings. Cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, sear the ribs under pressure, sauté the aromatics, then add liquids and seasonings. Cook on high pressure for 45-60 minutes, followed by a natural release of about 15 minutes.

***Why is my short rib soup not flavorful enough?***

Ensure you’re using good quality beef broth, searing the ribs well, and not skipping the aromatics (onion, carrot, celery, garlic). Deglazing the pot with wine or a splash of broth also helps incorporate those flavorful browned bits.

***How do I get the beef truly tender?***

Low and slow is the key! Beef short ribs need time for their connective tissues to break down. Simmering them gently for 3-4 hours (or even longer) is essential for achieving that melt-in-your-mouth tenderness.

***Can I make this soup ahead of time?***

Absolutely! In fact, this soup often tastes even better the next day as the flavors have more time to meld. Store cooled soup in an airtight container in the refrigerator for up to 3-4 days and reheat gently.