Short Rib Soup – A Must-Try Food For Lovers

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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.

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.

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.

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.

Recipe Directions

  1. 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. 
  2. 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. 
  3. 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. 
  4. Introduce the drained beans and let them heat through for about 10 minutes until they are fully cooked. 
  5. Before serving this hearty dish, remember to remove and discard the bay leaf, as its work is done. 
  6. Enjoy the heartwarming and satisfying flavors of this wholesome soup!

Variations, Add-Ons, And Toppings 

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


  • 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.


  • 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.


  • 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.

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.

How To Serve ?

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

  • 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.

Storage And Make Ahead

  • Make ahead: Cook the short ribs and prepare the soup base ahead of time to allow the flavors to develop.
  • Refrigerate overnight: After cooking, let the soup cool completely before transferring it to the refrigerator. This will help the flavors meld together.
  • Skim fat: If there’s excess fat on the surface after refrigerating, skim it off before reheating.
  • Store in airtight containers: Transfer the soup to airtight containers to maintain freshness and prevent any odors from seeping in.
  • Freeze for longer storage: If not consuming within a few days, freeze the soup in portion-sized containers for easy reheating later.

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.


  • Choose the Right Squash: Look for butternut squash that is firm, heavy for its size, and has a matte skin without any blemishes or soft spots. This ensures freshness and optimal flavor.
  • Roasting for Depth of Flavor: Consider roasting the butternut squash before adding it to the soup. Roasting caramelizes the natural sugars in the squash, enhancing its sweetness and adding depth of flavor to the soup.
  • Variety of Spices: Experiment with different spices to add complexity to your soup. Common spices that pair well with butternut squash include cinnamon, nutmeg, ginger, and cloves. Add them sparingly at first and adjust to taste.
  • Balance Sweetness with Acid: Butternut squash can be quite sweet, so balancing the sweetness with a touch of acid can elevate the flavors. A splash of apple cider vinegar or a squeeze of fresh lemon juice towards the end of cooking can help brighten the soup.
  • Creamy Texture: For a creamy texture without adding cream, consider incorporating coconut milk or cashew cream instead. These dairy-free alternatives lend richness and silkiness to the soup while keeping it vegan-friendly.
  • Layer Flavors: Build layers of flavor by sautéing aromatics like onions, garlic, and shallots before adding the squash and broth. This step enhances the depth of the soup’s flavor profile.
Short Rib Soup - A Must-Try Food For Lovers

Short Rib Soup – A Must-Try Food For Lovers

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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.
  • Large Soup Pot or Dutch Oven
  • Sharp Knife
  • Cutting Board
  • Ladle
  • Slotted Spoon
  • Strainer
  • Measuring Spoons and Cups


  • 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.

Nutrition Table

Nutrition Table  Short Rib Soup

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You've entered a realm where each bowl isn't just a meal; it's an expedition to the core of comfort, well-being, and the sheer delight of feeding both body and soul. My name is Julia, and I'm here to navigate you through the flavorful worlds of Soup Chick. Together, we'll uncover the artistry behind each recipe, share stories that warm the heart, and celebrate the simple pleasures of making and enjoying soup.

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