Soup is typically celebrated as a fall and winter food, but the changeable springtime weather makes it a perfect dish for March and April, too – you never really know when it’s going to switch from cautiously sunny to gray and cold again, and it never hurts to have something hot and comforting in reserve.
Beef short ribs make a hearty and delicious soup, thanks to the long, slow simmer that draws out nutrients and flavor from the bones – it’s like making your own bone broth right in the stock pot! Add a generous helping of aromatic vegetables and a bouquet of fresh herbs, plus a little extra brisket for added protein, and all it needs is a while to simmer away and combine.
This soup is a great comfort food, and it’s an interesting way to use short ribs if you’re getting a little bored of the barbecue-sauce-and-sticky-fingers type recipes. It’s also AIP-friendly without any modification (although if low-FODMAPS is more your style, unfortunately this is not the dish for you). Maybe try it with some roasted vegetables or just a quick side salad for an easy meal, and don’t forget to freeze some in case you get slammed with a surprise cold snap.
Beef Short Rib Soup Recipe
Protein: 139g / %
Carbs: 21g / %
Fat: 108g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 to 3 lbs. beef short ribs
- 1.5 lbs. beef brisket, cubed
- 4 leeks, sliced
- 4 carrots, sliced
- 2 celery stalks, sliced
- 2 red onions, diced
- 3 garlic cloves, minced
- Fresh thyme
- Fresh tarragon
- Fresh sage
- 8 to 10 cups of water or beef stock
- Sea salt and freshly ground black pepper
- Tie the thyme, tarragon, and sage together into a bouquet.
- Brown the beef in a skillet over a high heat for 1-2 minutes per side.
- Lower the heat. Add the onion and garlic, and cook until colored.
- Add all the remaining vegetables and the herb bouquet.
- Top with water or beef stock and bring to a boil.
- Lower the heat and simmer for 4 to 5 hours.
- Remove the herb bouquet and season to taste.