Beef Ribs Soup Recipe

Beef Ribs Soup Recipe is made with beef short ribs, beef brisket, leeks, carrots, celery, red onions, garlic, fresh thyme, fresh tarragon, fresh sage, and beef stock. This hearty Beef Ribs Soup Recipe creates a comforting and flavorful dinner that takes about 5 hours and 15 minutes to prepare and can serve up to 6 people.

Beef Ribs Soup Recipe Ingredients

• 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
• 3 sprigs fresh thyme
• 2 sprigs fresh tarragon
• 2 sprigs fresh sage
• 8 to 10 cups water or beef stock
• Sea salt and freshly ground black pepper, to taste

Beef Ribs Soup Recipe Instruction

1. Tie the thyme, tarragon, and sage together into a bouquet.
2. In a large skillet over high heat, brown the beef short ribs and brisket cubes for 1-2 minutes per side.
3. Lower the heat to medium, add the diced red onions and minced garlic to the skillet, and cook until softened and lightly colored, about 5 minutes.
4. Transfer the browned beef, onions, and garlic to a large soup pot. Add the sliced leeks, carrots, celery, and herb bouquet.
5. Pour in 8 to 10 cups of water or beef stock, making sure the ingredients are fully covered. Bring to a boil.
6. Once boiling, lower the heat and let it simmer gently for 4 to 5 hours, until the meat is tender and the flavors are well combined.
7. Remove the herb bouquet. Season the soup with sea salt and freshly ground black pepper to taste.
8. Serve hot, garnished with additional fresh herbs if desired.

Recipe Tips

• Sear the Meat: Brown the beef short ribs and brisket well before adding them to the soup. This step adds a rich, deep flavor to the broth through the Maillard reaction.
• Deglaze the Pan: After browning the meat, deglaze the skillet with a splash of beef stock or water, scraping up the browned bits from the bottom. Add this to the soup pot for extra flavor.
• Use Homemade Stock: If possible, use homemade beef stock instead of water for a richer and more complex flavor. If you use store-bought stock, choose a low-sodium version to control the salt level.

How To Store Beef Ribs Soup Recipe

Refrigerate: Cool the Beef Ribs Soup completely. Then, either cover the pot with a lid or transfer the soup to an airtight container. It can be stored in the refrigerator for up to 3-4 days.

Freeze: For extended storage, freeze the soup. First, allow it to cool completely, then transfer it to a freezer-safe container or freezer bag, leaving some space for expansion. The soup can be frozen for up to 3 months. When ready to eat, thaw it overnight in the refrigerator before reheating.

How To Reheat Leftover Beef Ribs Soup Recipe

On The Stove: Pour the leftover Beef Ribs Soup into a pot. Heat over medium heat, stirring occasionally, until it is hot all the way through, about 10-15 minutes.

In The Microwave: Place a portion of the Beef Ribs Soup in a microwave-safe bowl and cover it loosely with plastic wrap or a microwave-safe lid. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.

In The Oven: Preheat the oven to 350°F (175°C). Transfer the leftover soup to an oven-safe dish and cover it with aluminum foil. Heat for about 20-25 minutes, or until it is hot all the way through.

What To Serve Beef Ribs Soup Recipe

Beef Ribs Soup Recipe pairs well with crusty bread, a simple green salad, garlic bread, and roasted potatoes. It also can be served alongside steamed rice, a warm baguette, cheesy biscuits, and a fresh fruit salad for better savoring of the meal.

Frequently Asked Questions

Can I use a different cut of beef for this recipe?

Yes, you can use other cuts like beef chuck or oxtail if beef short ribs and brisket are unavailable. Just adjust the cooking time if needed, as different cuts may require varying times to become tender.

How can I make the soup thicker?

To thicken the soup, you can remove a portion of the vegetables and beef, mash them, and then stir them back into the pot. Alternatively, you can add a slurry of cornstarch and water or a few tablespoons of flour to achieve a thicker consistency.

Is it necessary to use fresh herbs, or can I use dried herbs?

Fresh herbs provide a more vibrant flavor, but you can substitute dried herbs if needed. Use about one-third of the amount called for in fresh herbs. For example, use 1 teaspoon of dried thyme, tarragon, and sage instead of the fresh sprigs.

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