Short Rib Soup – A Must-Try Food For Lovers

Indulge in a symphony of flavors with our Short Rib Soup, a luxurious bowl of comfort and savor. Begin by browning succulent short ribs to perfection, unlocking layers of deep, meaty flavor. Simmer with a medley of robust vegetables and fresh herbs, creating a broth that’s rich and soul-soothing. Add a splash of red wine for complexity and a hint of tomato paste for umami. Let the magic unfold until the meat is tender and the broth is velvety. Serve with a sprinkle of fresh parsley and a side of crusty bread, diving into a culinary experience that’s as comforting as it is sophisticated. .

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Tantalize your taste buds with an epicurean journey into the heart of short rib soup. Every spoonful transports you to a world of velvety broth, tender ribs, and warming flavors.

Short Rib Soup

Envelop your senses with this comforting symphony, a dance between succulent rib chunks and earthy root vegetables. Delve into a deep cultural heritage – from Korean Galbitang to European Pot-au-Feu – and explore how the humblest ingredients evolve into a masterpiece in a bowl. 

The richness of marrow-infused stock melds seamlessly with vibrant herbs, culminating in an explosion of taste. Experience the magic of this time-honored dish, a true culinary testament to the concept of less being more. 

It’s not just food; it’s a sensory expedition. Revel in the pleasure of our short rib soup; immerse yourself in its robust charm – the perfect bowl to warm your soul.

What Is Short Rib Soup?

Short rib soup is a culinary delight, brimming with hearty flavors. This traditional dish, popular globally, features succulent short ribs simmered to tender perfection in a rich, savory broth. The ribs’ marrow seeps into the soup, intensifying the flavors, while root vegetables add a comforting earthiness. 

Each serving is a mouthful of tender meat, aromatic herbs, and soothing broth. Whether the Korean Galbitang or European Pot-au-Feu variant, it’s an iconic dish that marries simplicity with decadence, promising a warm, satisfying experience in every spoonful.

History Of Short Rib Soup

Short rib soup, a time-honored dish, traces its roots to various global cuisines. From Korea’s Galbitang, a traditional, nourishing soup enjoyed on special occasions, to Europe’s Pot-au-Feu, a French beef stew revered as a national symbol, it represents the resourceful utilization of inexpensive cuts of meat. 

Over centuries, this slow-simmered dish, prepared by stewing short ribs in rich broth with vegetables, transformed into a delicacy. Despite its humble origins, it gained immense popularity due to its deep flavors and warming qualities. 

Today, it stands as a testament to the transformative power of slow cooking, embodying comfort in a bowl across cultures.

Interesting Facts About Short Rib Soup

  • Global Variations: Short rib soup has countless variations worldwide, from Korea’s Galbitang to France’s Pot-au-Feu, each with its unique twist and regional ingredients.
  • Economical Origins: Historically, the dish originated as a way to use inexpensive, tougher cuts of meat. By slow cooking these ribs, tougher cuts transformed into tender, flavorful delicacies.
  • Culinary Technique: Using short ribs enriches the soup with marrow, enhancing its depth of flavor and nutritional content. It’s a perfect example of how simple ingredients can create complex flavors.
  • Health Benefits: Short rib soup is often a healthy, well-balanced meal. It’s packed with protein, vegetables, and bone marrow, a source of vitamins and minerals.
  • Cultural Significance: In Korean culture, Galbitang, a short rib soup, is traditionally served at weddings and other special occasions, symbolizing abundance and wealth.

What Makes The Short Rib Soup Special? 

Short rib soup is a culinary marvel, a testament to the transformative power of slow cooking. Its charm lies in its simplicity and depth of flavor – succulent short ribs simmered patiently in a rich, savory broth until they become tender and flavorful. 

The marrow from the ribs seeps into the soup, enhancing its depth, richness, and nutritional value. Accompanied by aromatic herbs and earthy vegetables, it creates a comforting and warming symphony of tastes.

What makes it unique is its global appeal and cultural significance. Variations of this dish can be found in many world cuisines, from Korean Galbitang to French Pot-au-Feu, each with unique regional twists. Despite its humble origins, it is often served on special occasions, symbolizing abundance and wealth in some cultures.

What Makes The Short Rib Soup Special

Ingredients List

IngredientQuantity
Lima beans, canned1 can (15-1/2 oz.)
Cut green beans, canned1 can (14-1/2 oz.)
Water4 cups
Beef short ribs2 lbs.
Diced tomatoes, canned1 can (14-1/2 oz.)
Carrot, coarsely chopped1 cup
Onion, chopped3/4 cup
Medium pearl barley1/3 cup
Salt1 tbsp.
Sugar1 tbsp.
Dried basil1/2 tsp.
Bay leaf1

Ingredient Tips 

  • Quality of Short Ribs: Always opt for high-quality short ribs from a trusted source. The flavor and tenderness of the ribs significantly impact the soup’s overall taste.
  • Bone-in vs. Boneless: Choose bone-in short ribs for your soup. The bones add depth to the broth as the marrow seeps out during slow cooking.
  • Fresh Herbs: Use fresh herbs whenever possible. They impart a brighter flavor profile compared to dried herbs.
  • Vegetables: Root vegetables are traditional and impart a sweet, earthy flavor. Feel free to experiment with your favorites, but classics like onions, carrots, and celery work well.
  • Seasoning: Do not skimp on seasoning. While the short ribs provide a meaty flavor, proper seasoning is vital to a balanced, flavorful soup.
  • Cooking Time: Patience is crucial. Allow ample time for the soup to simmer. This slow-cooking process is essential for tender meat and a rich, flavorful broth.
  • Skimming Fat: After long-simmering, you may notice fat rising. Skim this off for a healthier soup, or leave some for a richer mouthfeel.
  • Resting Time: If time allows, prepare the soup a day ahead. Resting enhances the flavors as they meld together, leading to a more delicious soup the next day.

Can You Vary The Short Rib Soup With Other Ingredients? 

Short rib soup is adaptable to a range of dietary needs:

  • Keto: Stick to the basic recipe but eliminate starchy vegetables like potatoes or carrots. You can replace these with low-carb veggies such as zucchini or cauliflower. Be sure to use a bone broth for additional nutrients and flavor.
  • Paleo: This diet embraces whole foods, so short rib soup is a perfect fit. Avoid any ingredients like dairy or processed foods. Opt for organic, grass-fed beef to adhere strictly to the paleo principles.
  • Gluten-Free: Short rib soup is inherently gluten-free, given you’re not adding any gluten-containing ingredients. Always double-check your broth to ensure it contains no hidden gluten.
  • Whole30: Stick to the essentials of meat, vegetables, and herbs. Avoid adding any sugar, dairy, or grains. As with the paleo version, ensure your beef is grass-fed, and your broth is compliant.
  • Vegetarian/Vegan: For a vegetarian or vegan variation, replace short ribs with hearty vegetables such as portobello mushrooms or jackfruit, which provide a meaty texture. Use vegetable broth instead of beef, and add umami-rich ingredients like tamari or nutritional yeast to enhance the flavor. Consider adding beans or lentils for protein and substance for a richer soup.
Can You Vary The Short Rib Soup With Other Ingredients

Recipe Directions

  • Start by draining the beans and setting them aside, utilize the reserved bean liquid along with all the other flavorful ingredients in a soup kettle or Dutch oven. 
  • Allow the mixture to reach a delightful boil, and then reduce the heat, covering the pot to let it simmer gently for 2 hours, ensuring the meat becomes tender. 
  • Effortlessly remove the succulent meat from the bones, discarding them, and then cut the meat into delectable bite-sized pieces before returning it to the kettle. 
  • Introduce the drained beans and let them heat through for about 10 minutes until they are fully cooked. 
  • Before serving this hearty dish, remember to remove and discard the bay leaf, as its work is done. 
  • Enjoy the heartwarming and satisfying flavors of this wholesome soup!
Short Rib Soup Recipe Directions

Variations, Add-Ons, And Toppings 

Explore endless variations, add-ons, and toppings to elevate your short rib soup:

Variations

  • Introduce a hint of spice with a dash of chili flakes or hot sauce.
  • Venture into the Asian flavor palette by adding ginger, lemongrass, or star anise.
  • Get creative with vegetables – add turnips, rutabaga, or different types of mushrooms.

Add-Ons

  • Protein lovers can add additional meat cuts, like sausage or bacon, for extra flavor.
  • Whole grains like barley or farro will give the soup a heartier feel.
  • For a more robust soup, consider adding lentils or chickpeas.

Toppings

  • Bringing fresh herbs such as parsley, thyme, or cilantro will add brightness.
  • Grated cheese like Parmesan or Pecorino will add a touch of creaminess.
  • A drizzle of olive oil or a dollop of sour cream can enhance the soup’s richness.

Scaling The Recipe

Scaling a soup recipe like this can be done relatively easily, whether you need to feed a larger crowd or just a few people.

Scaling Up

  • Suppose you’re planning to serve more people. Simply double or triple the quantities of each ingredient. For example, if the recipe calls for one pound of short ribs and serves four, use two pounds for eight servings or three pounds for twelve. 
  • Similarly, increase the amount of broth, vegetables, and seasonings proportionately. Be mindful of your cooking vessel’s capacity; you might need to split the recipe across two pots or cook in batches.

Scaling Down

  • To scale the recipe down, halve the quantities of each ingredient. If a recipe serves four, halving it will serve two. Reduce your cooking time accordingly, as smaller quantities generally take less cooking time. 
  • However, checking the meat’s tenderness is essential to ensure it’s cooked correctly.

What Is Used For Garnishing?

Garnishing your short rib soup not only adds to its visual appeal but can also enhance the flavor. Here are some garnishing options:

  • Fresh Herbs: Chopped fresh herbs like parsley, chives, or cilantro add color and freshness.
  • Grated Cheese: A sprinkle of grated cheese such as Parmesan or Pecorino can add delicious creaminess and depth to the soup.
  • Sour Cream or Yogurt: A dollop of sour cream or Greek yogurt can provide a tangy contrast to the rich soup.
  • Croutons or Breadcrumbs: Consider adding homemade croutons or lightly toasted bread crumbs for some extra crunch.
  • Drizzle of Oil: A drizzle of high-quality olive or chili oil can elevate the soup’s richness and flavor.
  • Sliced Green Onions or Chives: These add a touch of sharpness, color, and texture.
Short Rib Soup

Can I Make Short Rib Soup In A Slow Cooker Or Instant Pot?

Short rib soup adapts well to both slow cookers and Instant Pots.

Slow Cooker

  • Brown your short ribs in a skillet before adding them to the slow cooker for a deeper flavor.
  • Add all ingredients except for the beans into the slow cooker.
  • Cook on low for 7-8 hours or high for 3-4 hours until the meat is tender.
  • Remove the meat, separate it from the bones, cut it into bite-sized pieces, and return to the slow cooker.
  • Add beans and cook on high for 10-15 minutes until heated. Discard the bay leaf before serving.

Instant Pot

  • Use the sauté function to brown the short ribs directly in the Instant Pot.
  • Add all other ingredients except the beans, secure the lid, and cook on the “soup” setting for about 35-40 minutes.
  • Allow pressure to release naturally, remove the meat, separate it from the bones, and cut it into bite-sized pieces. Return the meat to the pot.
  • Add beans, replace the lid, and use the “sauté” function again to heat through for about 10-15 minutes. Remember to discard the bay leaf before serving.

Can I Use Store Broth, Or Should I Make My Own?

You can certainly use store-bought broth for convenience, but there are a few things to consider:

  • Flavor: Homemade broth often has a richer flavor than most store-bought versions. If you have the time and ingredients, making your broth can enhance the taste of your soup.
  • Ingredients Control: Making your broth allows control over the ingredients, which is especially beneficial if you monitor your intake of sodium, sugar, or specific allergens.
  • Waste Reduction: It’s a great way to use vegetable scraps or leftover bones.

If you opt for store-bought broth:

  • Quality: Look for high-quality, organic broths for the best flavor. Low-sodium versions are a healthier choice as they allow you to control the salt level in your dish.
  • Enhance Flavor: Consider enhancing the flavor by simmering it with herbs, spices, or wine before using it in your recipe.

Can I Use Different Types Of Meat/Fish/Pasta/Vegetables For The Soup?

The beauty of soup lies in its versatility. Here are some ways to switch things up:

  • Meat: If short ribs aren’t readily available, you could use other cuts of beef like chuck roast. Even chicken, turkey, or pork can work, but the change will alter the flavor profile.
  • Fish: While less traditional for this recipe, you could experiment with sturdy fish types like cod, halibut, or salmon. Shellfish like shrimp or mussels could also make interesting additions.
  • Pasta: Adding pasta can turn the soup into a more substantial meal. Small pasta shapes like orzo, ditalini, or elbow macaroni would work well. Remember to cook the pasta separately to avoid soaking up too much broth and becoming mushy.
  • Vegetables: The sky’s the limit here. Classic choices like carrots, celery, and onions work well, but feel free to add others. Consider peas, green beans, zucchini, bell peppers, or leafy greens like kale or spinach. Roasted squash or sweet potato could provide a sweet contrast to the savory broth.
Can I Use Different Types Of Meat/Fish/Pasta/Vegetables For The Soup

Success Tips – Tips And Tricks For Making The Soup

Making soup is an art form that can be honed with some simple tips and tricks:

Prepping Tips

  • Organize Your Ingredients: Having all your ingredients prepped and ready to go (a technique known as mise en place) can make the cooking process smoother and more enjoyable.
  • Chop Vegetables Evenly: Ensuring your vegetables are cut into uniform pieces helps them cook at the same rate.
  • Fresh is Best: Whenever possible, use fresh herbs and vegetables. They offer more flavor and nutritional value than their dried or canned counterparts.
  • Pre-cook Pasta and Rice: If you add pasta or rice, cook it separately first to avoid absorbing too much broth and becoming overly soft.

Cooking Tips

  • Sauté First: Sautéing vegetables, especially onions, garlic, and celery, before adding the liquid can deepen the flavor profile.
  • Season Gradually: Add your spices and seasonings gradually. Adding more later is easy, but you can’t take it out once it’s in.
  • Low and Slow: Don’t rush your soup. Allowing it to simmer gently helps the flavors meld together beautifully.
  • Taste Frequently: Taste your soup regularly and adjust the seasoning as needed.
  • Skim the Fat: If using meat, skim off any excess fat that rises to the surface for a healthier soup.
  • Cool Correctly: If storing or freezing, allow the soup to cool quickly and safely to prevent bacteria growth. An ice bath can expedite this process.
Cooking Tips Short Rib Soup

Nutritional Values 

Immerse yourself in the nourishing goodness of short rib soup! A single serving indulges you with essential nutrients – protein for muscle health, fiber from beans for digestion, and an array of vitamins from fresh veggies. Revel in a hearty dish that genuinely feeds your wellness!

What Are The Total Calories In The Soup?

A typical serving of a beef short rib soup, with vegetables and beans, can range from 200-400 calories per serving, depending on the specific ingredients used and their quantities.

This number can be influenced by several factors, including:

  • The cut and quantity of the meat: Fattier cuts will have more calories.
  • The type and amount of vegetables used.
  • The type of broth used: Low-sodium or homemade broths tend to have fewer calories.
  • Any additional ingredients like pasta or grain.
  • The use of oil or butter in cooking

Dietary Restrictions Of Short Rib Soup

The dietary restrictions of the short rib soup can vary based on the specific ingredients used, but Here are a few potential considerations:

  • Gluten: If a wheat-based thickener or pasta is used, the soup won’t suit those following a gluten-free diet. To make it gluten-free, ensure all ingredients, including the broth, are gluten-free labeled, or use gluten-free alternatives for thickeners or pasta.
  • Meat: The soup contains beef short ribs, making it unsuitable for vegetarians and vegans. The beef can be replaced with hearty vegetables or plant-based proteins for a vegetarian or vegan version, and the broth can be substituted with a vegetable version.
  • Beans: Some people following a low-FODMAP diet for specific digestive issues may need to avoid or limit beans.
  • Dairy: If dairy products are used for thickening or garnishing, the soup won’t suit those with lactose intolerance or following a dairy-free diet. Use dairy alternatives if necessary.
  • Allergens: Consider any potential allergens in the ingredients, such as wheat, soy, or certain spices.

Health Benefits Of Short Rib Soup

Short rib soup is not just a delicious dish; it also boasts a variety of health benefits:

  • Rich in Protein: Beef short ribs are a great source of protein, which is essential for building and repairing tissues and supporting immune function and muscle growth.
  • Nutrient-Dense: Your soup can be a treasure trove of vitamins, minerals, and antioxidants packed with various vegetables. These are essential for overall health, supporting everything from eye health to cardiovascular function.
  • Hydrating: The high liquid content of soup helps with hydration and aids digestion.
  • Fiber-Rich: If the recipe includes beans or other legumes, the soup will be a good source of dietary fiber, which aids in digestion and can help control blood sugar levels.
  • Bone Health: Bones in soup may provide nutrients like collagen, marrow, amino acids, and minerals, promoting joint and bone health.
  • Low in Fat: When prepared with lean cuts of meat and an abundance of vegetables, the soup can be relatively low in fat and calories, making it a good choice for those watching their weight.

Nutrition Table

Nutrition Table  Short Rib Soup

How Can I Make Short Rib Soup Lower In Sodium? 

Reducing the sodium in your short rib soup can be achieved through a few strategies:

  • Use Low-Sodium Broth: Opt for low-sodium or no-salt-added broths, which can drastically cut down the sodium content.
  • Control Your Salt: Be mindful of how much salt you add during cooking. You can always add more to the table if needed.
  • Fresh Ingredients: Use fresh vegetables whenever possible. Canned vegetables often contain added sodium as a preservative.
  • Rinse Canned Beans: If you’re using canned beans, rinse them thoroughly under running water to remove any excess sodium.
  • Increase Flavor with Herbs and Spices: Use a variety of herbs and spices to flavor your soup instead of relying on salt. Garlic, onions, pepper, bay leaves, thyme, and rosemary can all add depth and complexity to your soup.
  • Homemade Broth: If time allows, make your broth. This gives you complete control over the sodium content.

How Can I Make Short Rib Soup Lower In Sugar?

Short rib soup is naturally low in sugar unless additional sugary ingredients are used. However, here are a few tips to ensure your soup stays low in sugar:

  • Watch the Broth: Some store-bought broths or stocks can contain added sugars. Check the labels and choose a broth without added sugars.
  • Use Fresh Ingredients: Canned vegetables can sometimes contain added sugars. Using fresh vegetables will eliminate this source of sugar.
  • Avoid Sugar-Rich Additives: Certain condiments or sauces like ketchup or certain types of barbecue sauce often contain added sugars. Be mindful when adding these to your soup.
  • Limit Sweet Vegetables: While vegetables are a healthy addition to any soup, some can be high in natural sugars (like corn, carrots, or sweet potatoes). If you’re strictly watching your sugar intake, consider limiting these and focusing more on lower-sugar veggies like leafy greens, broccoli, or bell peppers.
  • Balance with Spices: Use spices and herbs to enhance flavor without adding sugar. Fresh herbs, garlic, onions, and spices like turmeric or paprika can add flavor complexity.
How Can I Make Short Rib Soup Lower In Sugar

How To Serve The Short Rib Soup At Its Best?

Serving the short rib soup is all about timing, presentation, and pairing. Here’s how to serve it for the best experience:

  • Serve Hot: Short rib soup is best served hot. Ensure thoroughly heated before serving to enhance flavor and provide a comforting experience.
  • Garnish: Sprinkle fresh herbs like parsley or cilantro for added freshness and a pop of color. A dollop of sour cream or a sprinkle of shredded cheese can enhance the flavor and make a beautiful presentation.
  • Bread on the Side: Serve your soup with crusty bread, dinner rolls, or cornbread. It’s perfect for dipping and makes the meal more filling.
  • Pair Wisely: If serving as part of a larger meal, pair it with lighter dishes. A crisp salad or steamed vegetables can balance the hearty soup.
  • Individual Bowls: Serve the soup in individual bowls for a more formal setting. Consider serving the soup in a large pot or tureen for a casual or family-style meal and let everyone serve themselves.
  • Include a Spoon: Since short rib soup can be chunky, provide a spoon for your guests to enjoy every bit.

Perfect Side Dishes To Complement The Recipe

Pairing your short rib soup with a suitable side dish can elevate your meal. Here are a few suggestions:

  • Crusty Bread or Rolls: Nothing like a piece of warm, crusty bread or dinner rolls to sop up the delicious broth left in your bowl. A garlic baguette would also pair nicely.
  • Salad: A simple green salad with a light vinaigrette can offer a refreshing contrast to the hearty soup. Or consider a tangy coleslaw for a crunchier alternative.
  • Roasted Vegetables: Roasted root vegetables like carrots, parsnips, or sweet potatoes can complement the savory soup with their natural sweetness.
  • Grilled Cheese Sandwich: A grilled cheese sandwich would be a delicious and satisfying addition if you want to make the meal more substantial.
  • Cornbread: A piece of sweet, moist cornbread would complement the savory flavors of the soup beautifully.
  • Steamed Rice or Quinoa: Steamed rice or quinoa can make the meal more filling and soak up the delicious broth.
Perfect Side Dishes To Complement The  Short Rib Soup Recipe

How Long Can We Store The Soup?

Properly stored, short rib soup can last in different environments as follows:

  • Refrigerator: The soup will last about 3-4 days in the fridge. Store it in an airtight container to maintain its freshness and prevent it from absorbing other flavors in the fridge.
  • Freezer: If you want to store the soup for longer, it can be frozen for up to 4-6 months. Again, use airtight containers or heavy-duty freezer bags. If using containers, leave some space at the top, as the soup will expand when frozen.

Can I Make Soup In Advance?

Making short rib soup in advance can save you time and make meal prep more manageable. This soup is an excellent choice for making ahead, as the flavors tend to develop and meld together over time, often making it even tastier a day or two after being cooked.

Just follow your recipe as directed, then let the soup cool down. Once it’s cool, you can store it in an airtight container in the refrigerator. When you’re ready to serve the soup, reheat it gently on the stovetop until it’s hot. If it’s too thick after storing, add a bit of water or broth to thin it to your desired consistency.

What Can We Do With Leftovers? 

Don’t let those short rib soup leftovers go to waste! Here are some creative ways to repurpose them:

  • Pasta Sauce: Reduce the soup on the stove until it’s thicker, and toss it with pasta for a hearty meal.
  • Stew: Add some extra veggies, maybe some potatoes or peas, heat it, and you’ve got a new dish!
  • Taco or Burrito Filling: Shred any remaining meat pieces and use the leftovers as a flavorful filling for tacos or burritos.
  • Baked Potato Topping: Heat the soup and use it as a robust topping for a baked potato.
  • Rice Stir-in: Mix the soup with cooked rice for a quick and tasty stir-fry.
  • Pie Filling: Thicken the soup a bit more, and it can make an excellent filling for a savory pot pie.
  • Omelet Mix: Incorporate the soup into an omelet for a rich and hearty breakfast.
What Can We Do With Leftovers? 

Special Tools/Equipment Needed

While you don’t necessarily need special tools to cook short rib soup, certain kitchen essentials can undoubtedly make the process easier and more efficient:

  • Large Soup Pot or Dutch Oven: You’ll need a large pot to accommodate all the ingredients. A Dutch oven is perfect for slow-cooking the short ribs until they’re tender.
  • Sharp Knife: A good quality sharp knife is essential for cutting short ribs and chopping vegetables.
  • Cutting Board: A sturdy cutting board is essential for prepping your ingredients.
  • Ladle: A ladle helps stir and serve the soup in bowls.
  • Slotted Spoon: This helps remove the short ribs from the pot when it’s time to separate the meat from the bones.
  • Strainer: A strainer will come in handy if your recipe calls for rinsing beans or other ingredients.
  • Measuring Spoons and Cups: Precise measurements can make or break a soup recipe, so these are always useful.

Frequently Asked Questions

What Type Of Short Ribs Should I Use For The Soup?

You can use either English-style or Flanken-style short ribs. English style is cut parallel to the bone and is often meatier. In contrast, the Flanken style is cut across the bone and typically results in thinner pieces. Both will work well in the soup, and it’s just a matter of personal preference.

Can I Add Other Meats To The Short Rib Soup?

Yes, while short ribs give this soup its distinctive flavor, you can add other meats. Consider diced chicken, sausage, or even small meatballs for a twist.

The Soup Seems Too Thin. How Can I Thicken It?

You can thicken your soup by creating a slurry if it is too thin. Mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into your simmering soup. Let it cook for a few more minutes until it thickens.

The Soup Is Too Thick, How Can I Thin It Out?

Add extra broth or water if the soup is overly thick until you get the appropriate consistency. After adding additional liquid, remember to taste and adjust the spice if necessary.

Can I Add Alcohol To My Short Rib Soup?

Absolutely. Some recipes call for a splash of red wine or a bit of beer for added depth of flavor. Just let it simmer enough for the alcohol to cook off.

Short Rib Soup - A Must-Try Food For Lovers

Short Rib Soup – A Must-Try Food For Lovers

5 from 6 votes
Recipe by Hanna Barnes Course: Soup recipe
Servings

10

servings
Prep time

15

minutes
Cooking time

2

hours 

45

minutes
Calories

250

kcal

Savor the rich aroma of aromatic herbs and spices as they infuse every spoonful, warming your soul with each taste. Don’t miss this nourishing and inviting bowl of goodness—a must-try for food lovers seeking comfort and satisfaction.

Ingredients List

  • 15 Oz 15 Lima Beans, Canned

  • 14 Oz 14 Cut Green Beans, Canned

  • 4 Cups 4 Water

  • 2 lbs 2 Beef Short Ribs

  • 14-1/2 Oz 14-1/2 Diced Tomatoes, Canned

  • 1 Cup 1 Carrot, Coarsely Chopped

  • 3/4 Cup 3/4 Onion, Chopped

  • 1/3 Cup 1/3 Medium Pearl Barley

  • 1 Tbsp 1 Salt

  • 1 Tbsp 1 Sugar

  • 1/2 Tsp 1/2 Dried Basil

  • 1 1 Bay Leaf

Step-By-Step Directions

  • Start by draining your beans, making sure to retain the liquid. Set your beans aside for later use.
  • Pour the contained bean liquid into your soup kettle or Dutch oven. Proceed to add all the remaining ingredients to the kettle or oven.
  • Place your kettle or oven on the stove and bring your mixture to a boil.
  • Once boiling, reduce the heat to a simmer. Cover your kettle or oven and let everything cook for about 2 hours. You’re looking for the meat to become tender and flavorful.
  • After 2 hours, separate the meat from the bones. Be careful not to leave any small bones in the meat. Discard the bones safely.
  • Slice the meat you’ve just separated into bite-sized pieces. Add these pieces back to the kettle or oven.
  • Now it’s time to add the beans that you set aside earlier. Stir them in and let everything heat for about 10 minutes. This will help the beans cook through and absorb some flavors.
  • Your final step before serving is to find and discard the bay leaf. This is important because while bay leaves add flavor during cooking, they can be a choking hazard if left in the dish.
  • Now, your soup is ready to be served. Enjoy it as is, or add some crusty bread or a sprinkle of fresh herbs on top for an added touch.

Notes

  • Quality Matters: Use high-quality short ribs and fresh vegetables for the best flavor and texture.
  • Adjust to Taste: Feel free to adjust the amount of spices and herbs to suit your personal preferences.
  • Be Patient: Allow the soup enough time to simmer so the flavors can develop fully and the meat becomes tender.
  • Deglaze the Pan: If you brown the short ribs in the pot before simmering, deglaze the pan with a little broth or wine to incorporate all the delicious browned bits.
  • Fat Removal: If you’re concerned about fat content, refrigerate the soup overnight. The fat will solidify on the top and can easily be skimmed off the next day.
  • Vegetable Choices: Feel free to add other veggies like green beans, peas, or bell peppers for additional nutrition and flavor.
  • Leftovers: This soup tastes even better the next day after the flavors have had more time to meld together.
  • Freezing: This soup freezes well. Store in portion-sized containers for easy weeknight meals.
Hanna Barnes

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