Beef short ribs are seared, then simmered whole in beef broth until the meat falls off the bone. After that you shred the meat, return it to the pot and add cauliflower and greens. The result is a clear, meaty broth with soft vegetables and a lot of tender beef in every bowl. It makes 6 bowls, each with 30 grams of protein and 7 grams of carbohydrates.
Save this recipe for later:
Most of the 2 hours 45 minutes is unattended simmering. Hands-on time is the searing, the chopping and the shredding.
What Goes in the Pot
The card has the amounts. These are the notes on what each ingredient does.
- Beef short ribs (2 pounds): the rich, meaty base of the soup. Well-marbled ribs give more flavor and tenderness.
- Beef broth (8 cups): the soup liquid, which takes on flavor from the ribs as it simmers.
- Onion (1 medium), garlic (3 cloves), carrots (2 medium) and celery (2 stalks): sautéed in the same pot after the ribs come out.
- Thyme (1 teaspoon), rosemary (1 teaspoon) and a bay leaf: the herbs for the long simmer.
- Cauliflower florets (2 cups): a low-carb filler that gives the soup some bulk.
- Kale or spinach (1 cup, chopped): adds color.
- Olive oil (2 tablespoons), salt and pepper: the oil is for searing, and the seasoning is adjusted at the end.
Searing, Simmering and Shredding
Heat the oil in a large pot over medium-high heat. Season the ribs with salt and pepper and sear them until browned on all sides, then take them out. In the same pot, sauté the onion, garlic, carrots and celery for about 5 minutes, until softened.
Put the ribs back in with the broth, thyme, rosemary and bay leaf. Bring it to a boil, turn the heat to low, cover, and simmer for 2 to 2.5 hours, until the meat is tender and falling off the bone.
Lift the ribs out and let them cool a little. When they are cool enough to handle, shred the meat and throw away the bones and excess fat. Return the meat to the pot with the cauliflower and kale or spinach, and simmer for another 15 to 20 minutes, until the cauliflower is tender. Taste, adjust the salt and pepper, and serve hot.
A heavy-bottomed pot or Dutch oven holds heat well for the long simmer, though a large stockpot also works. A slow cooker is another option if you are short on time.
Swaps and Additions
- Cut of beef: chuck roast or brisket can replace the short ribs.
- Cauliflower: zucchini or mushrooms give a different texture.
- Other vegetables: bell peppers, green beans or diced radishes add crunch.
- Heat: red pepper flakes, diced jalapeños or a splash of hot sauce. A pinch of smoked paprika or a dash of cayenne pepper also works.
- Herbs: fresh parsley or cilantro scattered over each bowl.
- Savory: a splash of Worcestershire sauce before serving.
What to Serve With It
A salad of mixed greens and cucumbers with olive oil is a crisp contrast to the rich soup. Roasted Brussels sprouts or asparagus add an earthy, caramelized side. Almond flour bread or a low-carb roll is good for soaking up the broth. To drink, dry red wine or sparkling water with lemon both fit.
Timing and Nutrition
Prep takes 15 minutes and cooking takes 2.5 hours, which comes to 2 hours 45 minutes. Each bowl has approximately 320 calories, 20 grams of fat, 7 grams of carbohydrates, 2 grams of fiber, 2 grams of sugar and 30 grams of protein.
FAQ
What can replace short ribs?
Chuck roast or brisket. Both give a rich flavor and tender meat.
Can I make it spicier?
Yes. Add red pepper flakes, diced jalapeños or a splash of hot sauce.
Can I freeze leftovers?
Yes. Let the soup cool completely, move it to an airtight container and freeze for up to three months. Thaw and reheat it on the stove.
The Foodie Yummy Cookbook
12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.
Made it or loved it? Share this recipe
Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Short Rib Soup: Discover the Ultimate Comfort Recipe!
Ingredients
Instructions
In a large pot, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them in the pot until browned on all sides. Remove the short ribs and set aside.
In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
Return the short ribs to the pot. Add the beef broth, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to low and cover. Simmer for 2 to 2.5 hours, or until the meat is tender and falling off the bone.
Remove the short ribs from the pot and let them cool slightly. Once cool enough to handle, shred the meat and discard the bones and excess fat.
Return the shredded meat to the pot. Add the cauliflower florets and kale (or spinach) and simmer for an additional 15-20 minutes until the cauliflower is tender.
Taste and adjust seasoning with salt and pepper if needed. Serve hot.
Notes
For added flavor, consider adding a splash of Worcestershire sauce or hot sauce before serving.
You can substitute the cauliflower with zucchini or mushrooms for a different texture and flavor.
Nutrition
| Serving Size | 1 bowl |
|---|---|
| Calories | 320 calories |
| Sugar Content | 2g |
| Sodium Content | varies |
| Fat Content | 20g |
| Saturated Fat Content | varies |
| Unsaturated Fat Content | varies |
| Trans Fat Content | 0g |
| Carbohydrate Content | 7g |
| Fiber Content | 2g |
| Protein Content | 30g |
| Cholesterol Content | varies |