Go Back
Nothing warms the soul quite like a steaming bowl of hearty soup on a chilly day. Hearty Beef Short Rib and Vegetable Soup embodies the essence of comfort food, combining tender beef short ribs with a rainbow of fresh vegetables. This nourishing dish not only fills your belly but also brings a sense of warmth and contentment, making it a perfect choice for family dinners, gatherings, or a cozy night in.

Beef Short Rib and Vegetable Soup

Elevate your mid-day meals with a low-carb lunch thats also protein-packed! This nutritious option not only satisfies your hunger but keeps your energy levels high throughout the day. Afterkas recipes make it easy to enjoy healthful lunches without sacrificing flavor or variety. LowCarbLunch ProteinPacked HealthyEats MealPrep Nutrition HealthyLunch CleanEating
Print Recipe Pin Recipe

Ingredients
  

2 lbs beef short ribs

1 tablespoon olive oil

1 large onion, diced

3 cloves garlic, minced

3 carrots, sliced

2 stalks celery, sliced

1 red bell pepper, diced

2 medium potatoes, diced

1 cup green beans, trimmed and cut into pieces

1 (14.5 oz) can diced tomatoes with juice

6 cups beef broth

2 tablespoons Worcestershire sauce

2 teaspoons dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Sear the Meat: In a large Dutch oven, heat olive oil over medium-high heat. Season the beef short ribs with salt and pepper. Sear the short ribs until browned on all sides, about 8-10 minutes. Remove them from the pot and set aside.

    Sauté Aromatics: In the same pot, add the diced onion and garlic. Sauté until the onion becomes translucent, about 5 minutes.

      Add Vegetables: Stir in the carrots, celery, and red bell pepper. Cook for another 5 minutes until they begin to soften.

        Combine Ingredients: Add the diced potatoes, green beans, can of diced tomatoes (with juice), beef broth, Worcestershire sauce, thyme, and rosemary. Stir well to combine.

          Return Short Ribs: Place the seared short ribs back into the pot. Bring the soup to a boil, then reduce the heat to low.

            Simmer: Cover the pot and let it simmer for about 2 to 2.5 hours, or until the beef is tender and easily shreds apart.

              Final Touches: Once the beef is cooked, gently break the short ribs apart in the pot using a fork. Taste the soup and adjust seasoning with additional salt and pepper if needed.

                Serve: Ladle the soup into bowls and garnish with fresh chopped parsley. Enjoy your hearty beef short rib and vegetable soup!

                  Prep Time: 15 mins | Total Time: 2 hrs 45 mins | Servings: 6-8