|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||38%|
|Saturated Fat 12g||61%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 4g||16%|
|Total Sugars 6g|
|Vitamin C 9mg||43%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for beef short rib soup involves braising the succulent short ribs until the meat falls off the bone, then adding dried egg noodles to the cooking liquid to make soup.
Gather the ingredients.
Preheat oven to 300 F. Chop onion, and slice celery into roughly same size pieces as onion.
Cut carrots lengthwise, then slice them into half-moons — again, about same size as onion and celery.
Generously season beef short ribs with Kosher salt.
In a large Dutch oven or heavy, oven-proof soup pot, brown beef on all sides over high heat in a small amount of oil. Remove beef from pot and set aside.
Add carrot, celery, onion, and garlic and sauté in resulting beef juices until slightly browned.
Add wine and use a wooden spoon or heat-proof spatula to loosen all the brown bits (called fond) from bottom of pan.
Add tomatoes, bay leaves, and browned beef. Add stock. If there's not enough liquid to cover meat, add water until ribs are just submerged.
Bring to a boil, then cover with a tightly fitting lid and transfer to oven.
Let beef braise untouched for 4 hours. Remove pot from oven and carefully remove beef ribs from braising liquid.
Pull meat off bones (it should pretty much just fall right off) and chop it against grain into small pieces. Set aside.
Add noodles to braising liquid and simmer over medium heat for about 8 minutes or until noodles are tender. Turn off heat.
Add beef and stir until meat is heated through. Season to taste with kosher salt and black pepper. Serve hot.
- For best results, ask your butcher to cut the short ribs down to about 2 inches long (if they aren't already). This helps make them fit in your pot better, and exposes an additional cross-section of bone, which adds more flavor.
- Beef short ribs are a terrific dish to make in advance because the flavors continue to develop overnight. Let the pot cool, then refrigerate. The next day, when you're ready to make the soup, peel the solidified fat off the top, remove the ribs and pull the meat off the bones while you bring the liquid back to a simmer. Then add the noodles and, at the very end, the meat, until heated through, and serve.
- You can also add a handful of frozen peas at the end.