Picture this, it’s a cold winter day and you feel like eating something that’s going to not only satisfy your hunger but also warm you up. Well I have the answer to all your problems, Short Rib Soup!
Short Rib Soup
I’ve been obsessed with short ribs lately. This typically chewy cut of meat when seasoned and cooked properly turns into a fork tender cut that will literally melt in your mouth.
My mother had told me about this beefy recipe she had made on several occasions with rave reviews, so I had to try it myself and I had to agree, Short Rib Soup is pretty darn tasty!
Short Rib Soup is a hearty soup that could easily be a main entree or an appetizer, make sure you serve it with a hearty loaf of bread or Sweet Potato Cornbread to soak up all of the zesty goodness. I also served mine with a leafy green side salad.
Bone-In vs Boneless Short Ribs
What is the Difference Between Boneless and Bone-In Short Ribs?
What are beef short ribs? Short ribs are pretty much self explanatory from their name, they’re the shorter section of the rib bone covered in different thicknesses of meat.
The cut of beef is usually from the brisket, chuck, plate, or rib. You’ll find short ribs more commonly in Chinese, Korean, and Jewish cooking. They cook best using methods of pressure cooking, braising and low simmering, which is why they work in soup.
I like using boneless for this recipe. They generally have a thicker meat and then you don’t have to mess around with the bone. However, there are some that prefer bone-in believing it adds flavor.
Can I Use Bone-In Short Ribs?
If boneless ribs are unavailable, substitute 7 pounds of bone in beef short ribs at least 4 inches long with 1 inch of meat above the bone. The amount of useable meat varies greatly, you might even want to purchase a few extra to make sure you have enough.
Some won’t have any meat left on them after cooking, they tend to shrink, so look for a meaty pack. Also of note, they are still pretty expensive and you are paying for a lot of bone and you might have to separate out more fatty piece and silver skin.
If you don’t see boneless out, ask the butcher. Chances are they have some in the back and it is WAY easier.
The ingredients for this soup have a southwestern flare with green chiles and Mexican stewed tomatoes. You can easily omit one or both of those flavors to make it more mild. Also, the chili powder.
- Olive Oil
- Short Ribs
- Canned diced green chiles
- Chili powder
- White beans
- Beef broth
- Canned diced tomatoes
If you want to make it hotter, add a few shakes of Aleppo Pepper Flakes.
How to Make Short Rib Soup
Which takes us to the next most important question, how to cook short ribs? The first step is to make sure your short ribs are dabbed dry with a paper towel so you get all the moisture off.
Next all you have to do is lightly season them with salt and pepper and toss them in the pan to brown and develop flavor.
After simmering in the soup you should be able to shred them with a fork or coarsely chop the meat. I actually prefer chopping, my fingers start to get cramps with all that shredding!
This recipe has southwest flavors, but the heat can be toned down if you omit chile powder. You can also add other veggies like potatoes, bell pepper or squash.
Storage & Freezing
This soup can be made ahead of time, in fact, you can freeze it just after combining to keep the veggies crisp and not limp.
If kept covered in the fridge, it will last for up to a week. Be mindful that any soup when chilled generally needs to have the seasonings corrected when reheated, especially salt which becomes muted.
Short Rib Soup also freezes well in an airtight container, so make a double batch for a second full meal!
More easy soup recipes:
- Instant Pot Panera Broccoli Cheddar Soup
- Asparagus Soup
- Leftover Corned Beef and Cabbage Soup
- Spicy Crab and Sausage Soup
- Slow Cooker Chicken Noodle Soup
- Cream of Asparagus Soup
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Short Rib Soup
- 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)
- 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!