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.
Ingredients
Scale
- 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)
Instructions
- Season the short ribs generously with salt and freshly ground black pepper.
- 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.
- In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened and the onion is translucent.
- Add the minced garlic and tomato paste, cooking for an additional 1-2 minutes until fragrant.
- Pour in the red wine, scraping the bottom of the pot to deglaze. Simmer for about 5 minutes to reduce slightly.
- Return the seared short ribs to the pot, along with any accumulated juices. Add the beef broth and water, ensuring the meat is submerged.
- 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.
- Carefully remove the short ribs and let them cool slightly before shredding the meat from the bones. Discard the bones and excess fat.
- Strain the soup through a fine-mesh sieve into a bowl or another pot to remove vegetables and herbs.
- 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.
- Add the shredded short rib meat back into the pot, stirring to combine. Adjust seasoning with salt and pepper if needed.
- 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