Go Back
As the winter chill sets in, many of us find ourselves craving the warmth and comfort of a hearty meal. One dish that perfectly fits this description is Hearty Winter Beef Short Rib Soup. It’s the kind of soup that not only nourishes the body but also soothes the soul. This delightful recipe marries the rich flavors of tender beef short ribs with a variety of vibrant vegetables and aromatic herbs, resulting in a nourishing dish that’s perfect for family gatherings or cozy nights at home.

Rich and Savory Beef Short Rib Soup for Winter

Warm up this winter with our Hearty Winter Beef Short Rib Soup, a delightful blend of tender beef short ribs, fresh vegetables, and aromatic herbs. Perfect for chilly evenings, this comforting dish is sure to bring family and friends together. Follow our step-by-step recipe to create a flavorful soup that will nourish your body and soothe your soul. Cozy up with a bowl and enjoy the warmth! #WinterSoup #ComfortFood #BeefShortRibs #RecipeIdeas #HomeCooking #CozyNights
Print Recipe Pin Recipe

Ingredients
  

2 lbs beef short ribs, bone-in

1 tablespoon olive oil

1 large onion, diced

4 cloves garlic, minced

3 large carrots, sliced

2 stalks celery, sliced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

8 cups beef broth

1 cup red wine (preferably Cabernet Sauvignon)

2 cups diced potatoes (Yukon Gold or Russet recommended)

1 cup frozen peas

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Brown the Short Ribs: In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef short ribs with salt and pepper, then add them to the pot. Sear them on all sides for about 4-5 minutes until they have a nice brown crust. Remove the ribs and set aside.

    Sauté Vegetables: In the same pot, add the diced onions, carrots, and celery. Sauté for about 5 minutes, or until the onions are translucent. Add in the minced garlic and cook for another minute, stirring frequently.

      Add Aromatics: Sprinkle in the dried thyme, dried rosemary, and bay leaf. Stir to combine and cook for an additional minute to release the flavors.

        Deglaze the Pot: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer and reduce slightly for about 3-4 minutes.

          Create the Soup Base: Return the browned short ribs to the pot, then pour in the beef broth. Bring the mixture to a boil, then lower the heat and let it simmer uncovered for 2 hours, allowing the flavors to meld beautifully and the meat to become tender.

            Add Potatoes: After 2 hours, add the diced potatoes to the soup. Cover and continue to simmer for an additional 30 minutes, or until the potatoes are tender.

              Finish with Peas: Stir in the frozen peas and cook for another 5 minutes. Taste and adjust seasoning with more salt and pepper if necessary.

                Serve: Remove the short ribs from the pot. Discard the bones (or keep for nibbling!) and shred any remaining meat into bite-sized pieces. Return the meat back to the soup. Ladle the hearty soup into bowls and garnish with fresh chopped parsley.

                  Prep Time: 20 minutes | Total Time: 2 hours 50 minutes | Servings: 6-8