Velvet Braised Short Rib Soup: A Comforting Recipe for Cozy Nights

Velvet Braised Short Rib Soup is a dish that warms both the heart and the soul. As the weather turns chilly, there’s nothing quite like a steaming bowl of this rich, flavorful soup to bring comfort and joy to your dining table. Originating from the culinary traditions of slow-cooked meats, this recipe showcases the art of braising, a technique that has been cherished for centuries. The tender short ribs, infused with aromatic herbs and spices, create a velvety broth that is simply irresistible.

People love Velvet Braised Short Rib Soup not only for its deep, savory flavor but also for its luxurious texture that envelops your senses with every spoonful. The convenience of preparing this dish in one pot makes it a favorite for gatherings and cozy family dinners alike. Join me as we explore the steps to create this delightful soup that is sure to become a staple in your kitchen!

Ingredients:

• 2 pounds beef short ribs, bone-in
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 cup red wine (preferably a dry variety)
• 4 cups beef broth
• 1 cup water
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 cup heavy cream
• Fresh parsley, chopped (for garnish)

Preparing the Short Ribs

1. Start by seasoning the short ribs generously with salt and freshly ground black pepper. This step is crucial as it enhances the flavor of the meat.
2. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is shimmering, add the short ribs in batches, ensuring not to overcrowd the pot. Sear the ribs on all sides until they are beautifully browned, about 3-4 minutes per side. This caramelization adds depth to the soup.
3. Once browned, remove the short ribs from the pot and set them aside on a plate. This will allow the meat to rest while we prepare the aromatic base for the soup.

Building the Flavor Base

4. In the same pot, add the diced onion, carrots, and celery. Sauté the vegetables for about 5-7 minutes, or until they are softened and the onion is translucent. Stir occasionally to prevent sticking.
5. Add the minced garlic and tomato paste to the pot, stirring well to combine. Cook for an additional 1-2 minutes until the garlic is fragrant, being careful not to let it burn.
6. Next, pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze it. This step is essential as it lifts all those delicious browned bits, adding even more flavor to the soup. Allow the wine to simmer for about 5 minutes, reducing slightly.

Simmering the Soup

7. Return the seared short ribs to the pot, along with any juices that have accumulated on the plate. Add the beef broth and water, ensuring the meat is fully submerged.
8. Next, toss in the fresh thyme sprigs, bay leaves, Worcestershire sauce, and soy sauce. These ingredients will infuse the soup with rich, savory flavors.
9. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 to 2.5 hours, or until the short ribs are tender and falling off the bone. Stir occasionally to ensure nothing sticks to the bottom of the pot.

Finishing Touches

10. Once the short ribs are tender, carefully remove them from the pot and place them on a cutting board. Let them cool slightly before shredding the meat from the bones. Discard the bones and any excess fat.
11. While the meat is cooling, strain the soup through a fine-mesh sieve into a large bowl or another pot to remove the vegetables and herbs. This step will give you a velvety broth, which is the hallmark of this soup.
12. Return the strained broth to the pot and bring it back to a gentle simmer. Stir in the heavy cream, allowing it to meld with the broth for a few minutes. This will give the soup its luxurious, creamy texture.
13. Add the shredded short rib meat back into the pot, stirring to combine. Taste the soup and adjust the seasoning with more salt and pepper if needed.

Serving the Soup

14. To serve, ladle the soup into bowls, ensuring each serving has a generous amount of the tender short rib meat.
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    Conclusion:

    In summary, this Velvet Braised Short Rib Soup is an absolute must-try for anyone looking to indulge in a rich, comforting dish that warms both the body and soul. The tender, melt-in-your-mouth short ribs combined with the velvety broth create a symphony of flavors that will leave you craving more. Whether you’re serving it on a chilly evening or impressing guests at a dinner party, this soup is sure to be a showstopper. For serving suggestions, consider pairing this delightful soup with a crusty baguette or a side of buttery mashed potatoes to soak up every last drop of that luscious broth. If you’re feeling adventurous, you can also experiment with variations by adding seasonal vegetables like carrots or mushrooms, or even a splash of red wine for an extra depth of flavor. I wholeheartedly encourage you to try this Velvet Braised Short Rib Soup and make it your own! Don’t forget to share your experience and any personal twists you add to the recipe. I’d love to hear how it turns out for you, and I’m sure your friends and family will be just as impressed as mine were. Happy cooking! Print
    

    Velvet Braised Short Rib Soup: A Comforting Recipe for Cozy Nights

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    • Author: Maria
    • Total Time: 170 minutes
    • Yield: 6 servings 1x

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    Description

    Enjoy a comforting Beef Short Rib Soup featuring tender meat and a rich, creamy broth. This hearty dish is filled with aromatic vegetables and perfect for cozy nights, offering a luxurious flavor experience in every bowl.

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    Ingredients

    Scale 1x2x3x

    • 2 pounds beef short ribs, bone-in
    • Salt and freshly ground black pepper, to taste
    • 2 tablespoons olive oil
    • 1 large onion, diced
    • 2 carrots, diced
    • 2 celery stalks, diced
    • 4 cloves garlic, minced
    • 1 tablespoon tomato paste
    • 1 cup red wine (preferably a dry variety)
    • 4 cups beef broth
    • 1 cup water
    • 2 sprigs fresh thyme
    • 2 bay leaves
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon soy sauce
    • 1 cup heavy cream
    • Fresh parsley, chopped (for garnish)

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    Instructions

    1. Season the short ribs generously with salt and freshly ground black pepper.
    2. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the short ribs in batches, searing them on all sides until browned, about 3-4 minutes per side. Remove and set aside.
    3. In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened and the onion is translucent.
    4. Add the minced garlic and tomato paste, cooking for an additional 1-2 minutes until fragrant.
    5. Pour in the red wine, scraping the bottom of the pot to deglaze. Simmer for about 5 minutes to reduce slightly.
    6. Return the seared short ribs to the pot, along with any accumulated juices. Add the beef broth and water, ensuring the meat is submerged.
    7. Toss in the thyme, bay leaves, Worcestershire sauce, and soy sauce. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours until the short ribs are tender.
    8. Carefully remove the short ribs and let them cool slightly before shredding the meat from the bones. Discard the bones and excess fat.
    9. Strain the soup through a fine-mesh sieve into a bowl or another pot to remove vegetables and herbs.
    10. Return the strained broth to the pot and bring to a gentle simmer. Stir in the heavy cream and allow it to meld for a few minutes.
    11. Add the shredded short rib meat back into the pot, stirring to combine. Adjust seasoning with salt and pepper if needed.
    12. Ladle the soup into bowls, ensuring each serving has a generous amount of tender short rib meat. Garnish with chopped fresh parsley.

    Notes

    • For a deeper flavor, consider using a full-bodied red wine.
    • This soup can be made a day in advance; the flavors will deepen as it sits.
    • Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.

    • Prep Time: 20 minutes
    • Cook Time: 150 minutes