Beef Short Rib Soup
A comforting and rich soup made with tender beef short ribs, caramelized onions, and aromatic herbs, perfect for cozy evenings.
Ingredients
For the Soup
- 2 tablespoons Olive Oil For searing the ribs.
- 3 pounds Beef Short Ribs Choose well-marbled cuts for tenderness.
- 2 large Onions Sliced, for caramelizing.
- 4 cloves Garlic Minced.
- 8 cups Beef Broth Preferably high-quality for best flavor.
- 1 tablespoon Balsamic Vinegar Adds tangy sweetness.
- 1 teaspoon Fresh Thyme or Dried Thyme Herbaceous flavor.
- 1 bay leaf Bay Leaf For aroma.
- to taste Salt and Pepper Essential seasonings.
- 1 loaf French Bread For toasting and serving.
- 1 cup Shredded Swiss or Gruyere Cheese For topping.
Instructions
Preparation
- Heat a few tablespoons of olive oil in a large heavy pot over medium heat until it shimmers.
- Pat the beef short ribs dry with paper towels, season with salt and pepper, and sear them in the pot for 4-5 minutes on each side until golden brown. Remove and set aside.
- In the same pot, add the sliced onions and sauté over medium-low heat for about 15-20 minutes until deeply caramelized.
- Stir in the minced garlic and let it sizzle for 1-2 minutes.
- Return the short ribs to the pot, add the beef broth, balsamic vinegar, thyme, bay leaf, and additional salt and pepper.
Cooking
- Bring the mixture to a gentle simmer, reduce the heat to low, cover, and cook slowly for 90 minutes to 2 hours until the beef is tender.
- Preheat the oven broiler.
- Slice the French bread, arrange on a baking sheet, and broil for 1-2 minutes on each side until lightly toasted.
- Once the beef is tender, shred it using two forks and add it back to the broth.
- Ladle the soup into oven-safe bowls, float a slice of toasted bread on top and sprinkle generously with cheese.
- Place the bowls under the broiler for 2-3 minutes until the cheese bubbles and turns golden brown.
- Serve immediately.
Notes
This soup tastes even better the next day. Consider adding grains like barley or brown rice for a heartier texture.