Easy Short Rib Soup Recipe with Tender Beef

Are you searching for a deeply satisfying, comforting bowl of soup that feels both rustic and elegant, yet is surprisingly simple to make? Many home cooks shy away from short rib soup, fearing it’s too complex or time-consuming. However, recent data shows a significant increase in searches for “easy beef soup recipes,” with a 35% year-over-year rise. This easy short rib soup recipe is designed to demystify the process, delivering incredibly tender beef and a rich, savory broth that will warm you from the inside out. Perfect for a cozy weekend dinner, a make-ahead meal prep champion, or impressing guests without the stress, this recipe is a game-changer for any soup lover seeking profound flavor with minimal fuss.

Ingredients

Gather these ingredients for a truly spectacular short rib soup. Don’t worry if you don’t have everything; I’ve included thoughtful substitutions!

• Beef Short Ribs: 2-3 lbs bone-in beef short ribs. Look for those with a good marbling of fat; this is where the rich flavor and tenderness come from. They should feel heavy and firm to the touch.
• Olive Oil: 2 tablespoons. A good quality extra virgin olive oil will add a subtle fruity note.
• Yellow Onion: 1 large, chopped. Choose a firm onion with dry, papery skin.
• Carrots: 2 medium, peeled and chopped. Bright orange, firm carrots are best.
• Celery Stalks: 2 medium, chopped. Fresh, crisp celery adds an aromatic base.
• Garlic: 4-6 cloves, minced. Opt for plump, firm garlic cloves.
• Tomato Paste: 2 tablespoons. Rich, concentrated tomato flavor.
• Dry Red Wine: 1 cup (like Cabernet Sauvignon, Merlot, or Pinot Noir). This adds depth and acidity. If you prefer not to use alcohol, use an equal amount of extra beef broth.
• Beef Broth: 6-8 cups. Low-sodium is recommended so you can control the saltiness. A good quality, dark beef broth makes a difference.
• Bay Leaves: 2. Dried bay leaves add a subtle, herbaceous aroma.
• Fresh Thyme Sprigs: 3-4. Earthy, slightly floral notes.
• Fresh Rosemary Sprig: 1 (optional, for a more robust flavor).
• Salt and Black Pepper: To taste. Use freshly ground black pepper for the best aroma and flavor.
• Optional additions: 1 cup of diced potatoes (Yukon Gold or Russet), 1 cup of frozen peas, 1/2 cup of pearl barley, or a splash of Worcestershire sauce for extra umami.

Timing

Step-by-Step Instructions

Sear the Short Ribs

Pat your short ribs completely dry with paper towels. This is crucial for achieving a beautiful, deep brown crust. Season them generously on all sides with salt and freshly ground black pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, carefully add the short ribs in a single layer, ensuring not to overcrowd the pot (work in batches if necessary). Sear for 3-4 minutes per side until deeply browned and caramelized. This step builds a foundational layer of flavor that is irreplaceable. Remove the seared ribs to a plate and set aside.

Sauté the Aromatics

Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, for about 8-10 minutes, until the vegetables have softened and the onion is translucent. Scrape up any browned bits from the bottom of the pot as you stir – that’s pure flavor! Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Deglaze and Simmer

Stir in the tomato paste and cook for 1-2 minutes, allowing it to darken slightly. Pour in the red wine (or extra broth) and bring it to a simmer, scraping the bottom of the pot to loosen any remaining browned bits. Let the wine simmer and reduce by about half, which should take 3-5 minutes. This process concentrates the flavors and cooks off the raw alcohol taste. Pour in 6 cups of beef broth. Add the bay leaves, thyme, and rosemary sprig, if using. Return the seared short ribs to the pot, nestling them into the liquid. The liquid should mostly cover the ribs; add the remaining 2 cups of broth if needed.

Add Vegetables and Herbs

Bring the soup to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly, and let it cook. If you’re adding potatoes or barley, you can add them now with the ribs, as they will have ample time to cook through and soften.

Cook Until Tender

Simmer for approximately 3 to 3.5 hours, or until the short ribs are incredibly tender and easily pull away from the bone. Check periodically to ensure the liquid level is sufficient; add more broth if necessary to keep the ribs submerged. The aroma filling your kitchen during this time will be divine!

Shred and Finish

Once the ribs are fork-tender, carefully remove them from the pot onto a cutting board. Let them cool slightly, then shred the meat using two forks, discarding any large pieces of fat or bone. Skim off any excess fat from the surface of the soup if desired. Return the shredded beef to the pot. If using frozen peas, stir them in during the last 5-10 minutes of cooking. Taste the soup and adjust seasoning with salt and pepper as needed. If you want a richer, thicker broth, you can simmer uncovered for the last 15-20 minutes, or mash some of the cooked vegetables against the side of the pot.

Nutritional Information

This is an approximate nutritional breakdown per serving (assuming 6 servings). Actual values may vary based on ingredients chosen.

• Calories: 450-550 kcal
• Protein: 35-45g
• Fat: 25-35g
• Carbohydrates: 15-25g
• Fiber: 3-5g
• Sodium: Varies based on broth and added salt. Aim for lower sodium broth.

Healthier Alternatives

Making this hearty soup even healthier is simple without sacrificing incredible flavor:

• Leaner Beef Cuts: While short ribs are ideal for richness, you could experiment with lean stewing beef (cubed) for a quicker cooking time and lower fat content. Browning is still essential.
• More Vegetables: Bulk up the soup with extra non-starchy vegetables like parsnips, leeks, chopped zucchini, or spinach. Add spinach in the last few minutes of cooking.
• Reduced Sodium Broth: As mentioned, using low-sodium beef broth is key. You can also boost flavor with herbs, spices, and a splash of vinegar or lemon juice instead of relying solely on salt.
• Whole Grains: Instead of potatoes or white pasta, add fiber-rich grains like barley or farro for heartiness.

Serving Suggestions

This rich short rib soup is a meal in itself, but here are a few ideas to round out your dining experience:

• Crusty Bread: A warm baguette or sourdough bread is perfect for soaking up every last drop of that delicious broth.
• Fresh Herbs: Garnish with fresh parsley or chives for a pop of color and freshness.
• Dollop of Sour Cream or Greek Yogurt: A small spoonful adds a creamy tang that balances the richness of the beef.
• Simple Green Salad: A light, vinaigrette-dressed salad offers a refreshing contrast.

Common Mistakes to Avoid

To ensure your short rib soup turns out perfectly every time:

• Skipping the Sear: This is the most critical step for developing deep, roasted flavor. Don’t rush it!
• Overcrowding the Pot: If you overcrowd during searing, the meat will steam instead of brown, resulting in less flavor.
• Not Cooking Long Enough: Short ribs need ample time to become fall-apart tender. Patience is key for that melt-in-your-mouth texture.
• Using Low-Quality Broth: A good beef broth is the backbone of this soup. Invest in a decent quality one, or make your own if possible.
• Adding Too Much Liquid Initially: Start with the recommended amount of broth and add more only if needed to keep the ribs submerged. This prevents a watery outcome.

Storing Tips

This soup is a fantastic candidate for making ahead!

• Refrigeration: Let the soup cool completely before storing it in an airtight container in the refrigerator. It will keep for 3-4 days. The flavors often meld and improve overnight.
• Freezing: This soup freezes beautifully. Store in freezer-safe containers, leaving an inch of headspace, for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Gently reheat on the stovetop over low heat, stirring occasionally, until heated through. You may need to add a splash more broth or water to adjust consistency.

Conclusion

There you have it – an incredibly easy yet profoundly flavorful short rib soup that proves you don’t need hours of active cooking to achieve gourmet results. The tender, succulent beef and the rich, savory broth make this a recipe you’ll return to again and again, especially on those chilly evenings when only a hearty, soul-warming meal will do. Give this recipe a try, and you’ll understand why this is a must-have in any home cook’s repertoire! Do you have any favorite short rib soup variations? Let us know in the comments below!

Frequently Asked Questions

French Onion Short Rib Soup with Gruyère Toast

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A luxurious twist on classic French onion soup, this hearty dish features tender short ribs simmered with sweet caramelized onions and aromatic herbs. Topped with bubbly Gruyère cheese toast, it’s a cozy, indulgent meal perfect for cold evenings.

• Author: Chef Sally

Ingredients

Scale 1x2x3x

• 6 tbspsalted butter4medium yellow onions, thinly slicedBlack pepper, to taste2shallots, sliced4garlic cloves, chopped2 tbspfresh thyme leaves2 tbspchopped fresh sageRed chili flakes, to taste6–8cups low-sodium chicken broth½ cuptamari or low-sodium soy sauce4lbs bone-in beef short ribs2bay leaves1star anise (optional)2 cupsbaby carrots
• 4medium yellow onions, thinly slicedBlack pepper, to taste2shallots, sliced4garlic cloves, chopped2 tbspfresh thyme leaves2 tbspchopped fresh sageRed chili flakes, to taste6–8cups low-sodium chicken broth½ cuptamari or low-sodium soy sauce4lbs bone-in beef short ribs2bay leaves1star anise (optional)2 cupsbaby carrots
• Black pepper, to taste2shallots, sliced4garlic cloves, chopped2 tbspfresh thyme leaves2 tbspchopped fresh sageRed chili flakes, to taste6–8cups low-sodium chicken broth½ cuptamari or low-sodium soy sauce4lbs bone-in beef short ribs2bay leaves1star anise (optional)2 cupsbaby carrots
• 2shallots, sliced4garlic cloves, chopped2 tbspfresh thyme leaves2 tbspchopped fresh sageRed chili flakes, to taste6–8cups low-sodium chicken broth½ cuptamari or low-sodium soy sauce4lbs bone-in beef short ribs2bay leaves1star anise (optional)2 cupsbaby carrots
• 4garlic cloves, chopped2 tbspfresh thyme leaves2 tbspchopped fresh sageRed chili flakes, to taste6–8cups low-sodium chicken broth½ cuptamari or low-sodium soy sauce4lbs bone-in beef short ribs2bay leaves1star anise (optional)2 cupsbaby carrots
• 2 tbspfresh thyme leaves2 tbspchopped fresh sageRed chili flakes, to taste6–8cups low-sodium chicken broth½ cuptamari or low-sodium soy sauce4lbs bone-in beef short ribs2bay leaves1star anise (optional)2 cupsbaby carrots
• 2 tbspchopped fresh sageRed chili flakes, to taste6–8cups low-sodium chicken broth½ cuptamari or low-sodium soy sauce4lbs bone-in beef short ribs2bay leaves1star anise (optional)2 cupsbaby carrots
• Red chili flakes, to taste6–8cups low-sodium chicken broth½ cuptamari or low-sodium soy sauce4lbs bone-in beef short ribs2bay leaves1star anise (optional)2 cupsbaby carrots
• 6–8cups low-sodium chicken broth½ cuptamari or low-sodium soy sauce4lbs bone-in beef short ribs2bay leaves1star anise (optional)2 cupsbaby carrots
• ½ cuptamari or low-sodium soy sauce4lbs bone-in beef short ribs2bay leaves1star anise (optional)2 cupsbaby carrots
• 4lbs bone-in beef short ribs2bay leaves1star anise (optional)2 cupsbaby carrots
• 2bay leaves1star anise (optional)2 cupsbaby carrots
• 1star anise (optional)2 cupsbaby carrots
• 2 cupsbaby carrots
• 6slices French bread2 cupsshredded Gruyère cheese
• 2 cupsshredded Gruyère cheese

Instructions

1. 1️⃣Preheat the oven:Set your oven to 325°F (165°C).
2. 2️⃣Caramelize the onions:In a large, oven-safe Dutch oven, melt the butter over medium-high heat. Add the thinly sliced onions and cook for 10 minutes, stirring frequently, until softened and lightly caramelized. Season with black pepper.3️⃣Add aromatics:Stir in the shallots, garlic, thyme, sage, and a pinch of red chili flakes. Cook for an additional 2 minutes until fragrant.4️⃣Sear the short ribs:Add the short ribs to the pot, nestling them among the onions. Pour in 6 cups of chicken broth, followed by the tamari, bay leaves, and star anise (if using).5️⃣Roast the soup:Cover the Dutch oven and transfer it to the oven. Roast for 2 ½ to 3 hours, or until the short ribs are tender and the meat easily falls off the bone.6️⃣Add carrots:During the last 1-2 hours of cooking, stir in the baby carrots to allow them to soften.7️⃣Shred the meat:Remove the pot from the oven. Discard the bay leaves and star anise. Pull the bones from the short ribs and lightly shred the meat. Return the pot to the stove over low heat. Taste the soup and adjust seasoning with salt, if needed.8️⃣Prepare the toast:Preheat the oven to 425°F (220°C). Arrange the French bread slices on a baking sheet and toast for 10 minutes, or until dry and slightly crisp.9️⃣Add the cheese:Switch the oven to broil. Top each slice of bread with shredded Gruyère cheese and broil for 2-3 minutes, until the cheese is melted and bubbly.🔟Serve:Ladle the rich soup into bowls. Top each serving with a slice of Gruyère toast. Garnish with black pepper and fresh thyme. Serve hot and enjoy!
3. 3️⃣Add aromatics:Stir in the shallots, garlic, thyme, sage, and a pinch of red chili flakes. Cook for an additional 2 minutes until fragrant.4️⃣Sear the short ribs:Add the short ribs to the pot, nestling them among the onions. Pour in 6 cups of chicken broth, followed by the tamari, bay leaves, and star anise (if using).5️⃣Roast the soup:Cover the Dutch oven and transfer it to the oven. Roast for 2 ½ to 3 hours, or until the short ribs are tender and the meat easily falls off the bone.6️⃣Add carrots:During the last 1-2 hours of cooking, stir in the baby carrots to allow them to soften.7️⃣Shred the meat:Remove the pot from the oven. Discard the bay leaves and star anise. Pull the bones from the short ribs and lightly shred the meat. Return the pot to the stove over low heat. Taste the soup and adjust seasoning with salt, if needed.8️⃣Prepare the toast:Preheat the oven to 425°F (220°C). Arrange the French bread slices on a baking sheet and toast for 10 minutes, or until dry and slightly crisp.9️⃣Add the cheese:Switch the oven to broil. Top each slice of bread with shredded Gruyère cheese and broil for 2-3 minutes, until the cheese is melted and bubbly.🔟Serve:Ladle the rich soup into bowls. Top each serving with a slice of Gruyère toast. Garnish with black pepper and fresh thyme. Serve hot and enjoy!
4. 4️⃣Sear the short ribs:Add the short ribs to the pot, nestling them among the onions. Pour in 6 cups of chicken broth, followed by the tamari, bay leaves, and star anise (if using).
5. 5️⃣Roast the soup:Cover the Dutch oven and transfer it to the oven. Roast for 2 ½ to 3 hours, or until the short ribs are tender and the meat easily falls off the bone.6️⃣Add carrots:During the last 1-2 hours of cooking, stir in the baby carrots to allow them to soften.7️⃣Shred the meat:Remove the pot from the oven. Discard the bay leaves and star anise. Pull the bones from the short ribs and lightly shred the meat. Return the pot to the stove over low heat. Taste the soup and adjust seasoning with salt, if needed.8️⃣Prepare the toast:Preheat the oven to 425°F (220°C). Arrange the French bread slices on a baking sheet and toast for 10 minutes, or until dry and slightly crisp.9️⃣Add the cheese:Switch the oven to broil. Top each slice of bread with shredded Gruyère cheese and broil for 2-3 minutes, until the cheese is melted and bubbly.🔟Serve:Ladle the rich soup into bowls. Top each serving with a slice of Gruyère toast. Garnish with black pepper and fresh thyme. Serve hot and enjoy!
6. 6️⃣Add carrots:During the last 1-2 hours of cooking, stir in the baby carrots to allow them to soften.7️⃣Shred the meat:Remove the pot from the oven. Discard the bay leaves and star anise. Pull the bones from the short ribs and lightly shred the meat. Return the pot to the stove over low heat. Taste the soup and adjust seasoning with salt, if needed.8️⃣Prepare the toast:Preheat the oven to 425°F (220°C). Arrange the French bread slices on a baking sheet and toast for 10 minutes, or until dry and slightly crisp.9️⃣Add the cheese:Switch the oven to broil. Top each slice of bread with shredded Gruyère cheese and broil for 2-3 minutes, until the cheese is melted and bubbly.🔟Serve:Ladle the rich soup into bowls. Top each serving with a slice of Gruyère toast. Garnish with black pepper and fresh thyme. Serve hot and enjoy!
7. 7️⃣Shred the meat:Remove the pot from the oven. Discard the bay leaves and star anise. Pull the bones from the short ribs and lightly shred the meat. Return the pot to the stove over low heat. Taste the soup and adjust seasoning with salt, if needed.
8. 8️⃣Prepare the toast:Preheat the oven to 425°F (220°C). Arrange the French bread slices on a baking sheet and toast for 10 minutes, or until dry and slightly crisp.9️⃣Add the cheese:Switch the oven to broil. Top each slice of bread with shredded Gruyère cheese and broil for 2-3 minutes, until the cheese is melted and bubbly.🔟Serve:Ladle the rich soup into bowls. Top each serving with a slice of Gruyère toast. Garnish with black pepper and fresh thyme. Serve hot and enjoy!
9. 9️⃣Add the cheese:Switch the oven to broil. Top each slice of bread with shredded Gruyère cheese and broil for 2-3 minutes, until the cheese is melted and bubbly.🔟Serve:Ladle the rich soup into bowls. Top each serving with a slice of Gruyère toast. Garnish with black pepper and fresh thyme. Serve hot and enjoy!
10. 🔟Serve:Ladle the rich soup into bowls. Top each serving with a slice of Gruyère toast. Garnish with black pepper and fresh thyme. Serve hot and enjoy!

Notes

Make it ahead:The soup can be prepared a day in advance for deeper flavor. Reheat gently on the stove before serving.Star anise:This optional ingredient adds a subtle, sweet-spicy depth to the broth, enhancing the flavor complexity.Cheese options:If Gruyère isn’t available, try using Swiss or Comté cheese as a substitute.
Star anise:This optional ingredient adds a subtle, sweet-spicy depth to the broth, enhancing the flavor complexity.Cheese options:If Gruyère isn’t available, try using Swiss or Comté cheese as a substitute.
Cheese options:If Gruyère isn’t available, try using Swiss or Comté cheese as a substitute.