Hearty Beef Short Rib and Mushroom Soup Recipe

If you’re searching for a comforting bowl of warmth, look no further than this Beef Short Rib and Mushroom Soup. It’s the kind of soup that wraps you in a cozy embrace, perfect for those chilly evenings when you crave something hearty and satisfying. The rich flavors of tender beef and earthy mushrooms mingle beautifully, creating a dish that’s both nourishing and delicious.

This soup is not just another recipe; it’s a delightful experience. Imagine the succulent short ribs simmering to perfection, releasing their savory essence into the broth, while mushrooms add depth and umami. Each spoonful is a journey through layers of flavor, making it an ideal choice for family gatherings or a quiet night in.

The Ultimate Comfort Soup

A bowl of hearty Beef Short Rib and Mushroom Soup with tender beef, mushrooms, and vegetables, garnished with parsley, set in a cozy kitchen.

This Beef Short Rib and Mushroom Soup is a rich and savory dish, featuring succulent beef short ribs that fall off the bone, combined with tender mushrooms and aromatic herbs. The result is a soul-warming soup that’s perfect for chilly days, boasting a robust taste that lingers long after the last bite.

Ingredients

2 lbs beef short ribs
1 cup mushrooms, sliced
1 medium onion, chopped
2 cloves garlic, minced
4 cups beef broth
2 carrots, diced
2 stalks celery, diced
2 tablespoons tomato paste
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish

Instructions

Sear the Beef: In a large pot, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned. Remove the ribs and set them aside.
Sauté Aromatics: In the same pot, add onions, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
Add Mushrooms: Stir in the sliced mushrooms and cook until they release their moisture and become golden brown.
Build the Soup: Add tomato paste, thyme, and bay leaf. Pour in the beef broth and return the short ribs to the pot. Bring to a boil, then reduce the heat and simmer for about 2 hours, or until the beef is tender.
Finish and Serve: Remove the bay leaf and adjust seasoning. Serve hot, garnished with fresh parsley.