Short Rib Soup Recipe

Course: Appetizer, Main Dish, Soup

Cuisine: American

Keyword: short rib soup, short rib soup stovetop, short rib soup vegetables

Prep Time: 15

Cook Time: 2

Total Time: 2 15

Servings:

Calories: 972kcal

Author: Chef Jessica Formicola

Mildly hot short rib soup is sure to warm your soul and your belly. Tender pieces of beef with veggies and southwest flavors.

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Equipment

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 the 1 tablespoon extra virgin olive oil in a large Dutch oven, over medium heat.
Dry the 3-3.5 pounds boneless beef short ribs with paper towels, making sure they are very dry. Season lightly with Kosher salt & Black Pepper.
Brown the short ribs in three batches, making sure to not crowd the pan. Brown on all sides, removing to a plate.
Add chopped 1/2 cup yellow onion, 1 cup celery and 1 cup carrot to Dutch oven and allow them to soften, approximately 1 to 2 minutes. If the bottom is dry, add an additional 1 tablespoon olive oil to prevent sticking.
Add the 4 ounces diced green chiles, 2 teaspoons chili powder, drained and rinsed 15 ounces white beans, drained 4.5 ounces Mexican-style diced tomatoes and 4 cups low sodium beef 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 at 200°F using an instant read thermometer. If it is, remove all ribs and either coarsely chop or shred, throwing out any bones, fat or silver skin.
Return the shredded beef to the soup. Check for seasoning, additional Kosher salt, ground black pepper or 1 teaspoon Aleppo pepper (optional), if desired.
If you tried this recipe, come back and let us know how it was in the ratings or comments!

Notes

Other add-ins:

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.

Potatoes, bell pepper and chopped squash are also good veggies to toss in!

Make Ahead: 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.

Storage: 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.

Freezing: Short Rib Soup also freezes well in an airtight container, so make a double batch for a second full meal!

Nutrition