Beef Short Rib Soup
A cozy, hearty dish featuring tender beef short ribs, savory broth, and cheesy toast, perfect for family gatherings or quiet nights in.
Ingredients
Main Ingredients
- 2 tablespoons olive oil For cooking
- 3 pounds beef short ribs The star ingredient
- 2 large onions Sliced and caramelized
- 4 cloves garlic Minced for flavor
- 8 cups beef broth Provides rich flavor
- 1 tablespoon balsamic vinegar Adds a touch of acidity
- 1 bay leaf bay leaf Enhances flavor
- salt and pepper To taste
- 1 loaf French bread For topping the soup
- 1 cup shredded Swiss or Gruyere cheese For topping
Herbs and Spices
- 1 teaspoon fresh or dried thyme For added flavor
Instructions
Preparation
- Heat the 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.
Cooking the Soup
- Return the short ribs to the pot, add the beef broth, balsamic vinegar, thyme, bay leaf, and additional salt and pepper.
- 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.
Preparing the Bread
- 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.
Serving
- 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
For improved flavor, allow beef to rest after searing. Consider adding root vegetables for sweetness or blending a portion of the soup for a smooth texture. Store in an airtight container in the refrigerator for up to three days.