Beef Short Rib and Vegetable Soup Recipe

There’s nothing quite like a pot of hearty soup simmering away on a cold fall or winter day.

My Short Rib & Vegetable Soup is one of those meals that fills the house with warmth and comfort.

The beef short ribs slowly cook until they’re fall-off-the-bone tender, while fresh vegetables and herbs create a rich, savory broth.

This is the kind of soup you want to come home to—it’s wholesome, rustic, and incredibly satisfying.

The recipe is straightforward and perfect for a cozy meal. You can enjoy this soup on its own or serve it with crusty bread for a complete dinner.

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Recipe Highlights

Short Rib & Vegetable Soup is a dish that combines comfort and richness in every spoonful.

The beef short ribs are slow-cooked until they release their flavor into the broth, making it deep and hearty.

Paired with vegetables like carrots, celery, and potatoes, it’s a full meal in a bowl that feels like a warm hug.

• Fall-off-the-bone tender short ribs
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• Rich, savory broth packed with flavor
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• Loaded with seasonal vegetables
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• Slow-cooked perfection for cozy nights
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• Great for meal prep and leftovers

Ingredient Notes

• Beef Short Ribs – The star of the dish; their marbling creates a deeply flavorful broth and tender meat.
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• Onions, Carrots & Celery – The classic mirepoix base that builds rich flavor.
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• Garlic – Adds depth and savory aroma.
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• Potatoes – Hearty and filling, perfect for a rustic soup.
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• Tomato Paste – Gives the broth a slight tang and rich color.
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• Beef Stock – Essential for a deep, meaty base.
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• Fresh Thyme & Bay Leaves – Herbs that balance richness with earthy notes.
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• Red Wine (optional) – Adds complexity and enhances the beef flavor.
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• Parsley – Fresh garnish to brighten the finished soup.

How to Make My Short Rib & Vegetable Soup

1. Brown the Short Ribs – In a large Dutch oven, sear short ribs on all sides in a little olive oil until golden brown. This step locks in flavor.
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2. Build the Base – Remove the ribs and sauté onions, carrots, and celery until softened. Add garlic and tomato paste, cooking until fragrant.
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3. Deglaze & Simmer – Pour in red wine (if using) and scrape the bottom to release browned bits. Add beef stock, thyme, bay leaves, and return the ribs. Bring to a boil, then reduce to a low simmer.
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4. Slow Cook – Cover and let simmer gently for 2–2½ hours, until ribs are tender and meat nearly falls off the bone.
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5. Add Vegetables – Stir in potatoes and cook another 25–30 minutes, until tender.
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6. Finish & Serve – Remove ribs, shred the meat, and discard bones. Return meat to the pot, season with salt and pepper, and garnish with fresh parsley.

Rich and Hearty Soup Base

This beef short rib and vegetable soup begins with a robust foundation of flavors. The key ingredient, beef short ribs, is seared to perfection in olive oil, creating a savory base that enhances the overall taste of the dish.

Chopped onions, carrots, and celery stalks are then introduced, sautéed until they soften and release their natural sweetness.

The addition of minced garlic cloves elevates the aroma, making the kitchen feel inviting and warm.

Building Layers of Flavor

After the vegetables have softened, a generous spoonful of tomato paste is stirred in. This step is crucial as it deepens the flavor profile, adding a rich, tangy note to the broth.

Next, the seared beef short ribs return to the pot, accompanied by beef stock, bay leaves, and sprigs of fresh thyme.

These ingredients meld together, creating a fragrant and hearty broth that promises comfort in every spoonful.

Adding Heartiness with Potatoes

To make this soup even more filling, peeled and cubed potatoes are added. They soak up the flavors of the broth while providing a satisfying texture.

As the soup simmers, the potatoes become tender, and the beef short ribs begin to fall off the bone, enriching the dish with their meaty goodness.

Perfecting the Seasoning

After allowing the soup to simmer for about 1.5 to 2 hours, it’s time to taste and adjust the seasoning. A pinch of salt and pepper can make a significant difference, ensuring that every bite is perfectly seasoned.

Removing the bay leaves and thyme sprigs before serving is essential, allowing the vibrant flavors to shine without any overpowering herbal notes.

Garnishing for Presentation

As a final touch, the soup is garnished with fresh parsley, adding a pop of color and a hint of freshness.

This simple addition not only enhances the visual appeal but also complements the rich flavors of the soup.

Served in a rustic bowl with a wooden spoon resting beside it, this dish is perfect for cozy evenings spent at home, inviting everyone to gather around and enjoy a comforting meal.

Serving Suggestions

This hearty soup can be enjoyed on its own or paired with crusty bread for a complete dining experience.

The combination of tender beef, vibrant vegetables, and a rich broth makes it a satisfying choice for any occasion.

This soup pairs beautifully with a crusty loaf of sourdough bread, garlic bread, or a rustic baguette.

For a lighter side, serve it with a simple green salad. It also works as a cozy main course on its own, especially when topped with a sprinkle of Parmesan cheese.

Whether it’s a chilly day or a gathering with loved ones, this beef short rib and vegetable soup is sure to warm hearts and fill bellies, making it a cherished recipe in any kitchen.

Tips for the Best Short Rib & Vegetable Soup

Always sear your short ribs well—this caramelization gives the broth a much deeper flavor. If you have time, cook the soup a day ahead and refrigerate overnight; the flavors meld beautifully and the broth thickens slightly.

Skim any excess fat from the top before reheating for a cleaner taste.

Storage & Leftovers

This soup keeps well in the refrigerator for up to 4 days. Store in an airtight container and reheat gently on the stovetop.

It also freezes beautifully—allow it to cool completely, then freeze in portions for up to 3 months.