This rich, umami-packed soup features fall-apart tender short ribs braised with caramelized onions in a savory broth—comfort food at its finest!
Ingredients *(Serves 4-6)*
For the Soup:
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3 lbs (1.4 kg) beef short ribs (bone-in for extra flavor)
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2 large yellow onions, thinly sliced
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4 garlic cloves, minced
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2 tbsp tomato paste
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6 cups (1.5L) beef broth (low-sodium)
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1 cup (240ml) red wine (optional, sub with extra broth)
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2 sprigs fresh thyme (or 1 tsp dried)
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1 bay leaf
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1 tbsp Worcestershire sauce
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1 tsp black pepper
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Salt to taste
For Serving:
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Crusty bread or mashed potatoes
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Fresh parsley, chopped
Instructions
1. Brown the Short Ribs
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Pat ribs dry; season with salt and pepper.
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In a large Dutch oven, sear ribs over medium-high heat in 1 tbsp oil until browned on all sides (~5 mins total). Remove and set aside.
2. Caramelize the Onions
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In the same pot, add onions and cook over medium-low heat for 20-25 mins, stirring occasionally, until deep golden.
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Add garlic and tomato paste; cook 1 minute.
3. Deglaze & Braise
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Pour in wine (if using), scraping up browned bits. Simmer 2 mins.
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Add broth, Worcestershire, thyme, bay leaf, and ribs. Bring to a boil.
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Cover and simmer on low heat for 2.5–3 hours (or oven at 325°F/160°C) until meat is fork-tender.
4. Shred & Serve
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Remove ribs; shred meat (discard bones/fat). Return meat to the pot.
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Skim excess fat. Adjust seasoning with salt/pepper.
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Serve hot with bread or mashed potatoes, garnished with parsley.
Why You’ll Love It
✅ Deep, savory flavor from slow-cooked ribs and onions.
✅ Meltingly tender meat with a silky broth.
✅ Perfect for chilly days—freezes beautifully!
Tips & Variations
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Instant Pot: Sear ribs on Sauté mode, then pressure cook 45 mins with quick release.
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Extra veggies: Add carrots or mushrooms with the onions.
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Asian twist: Swap thyme for star anise + soy sauce; garnish with green onions.
Pro tip: Make it a day ahead—the flavors deepen overnight!