Beef Short Rib Soup Recipe

Name: Beef Short Rib 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 clove, minced; Fresh thyme; Fresh tarragon; Fresh sage; 8 to 10 cups of water or beef stock; Sea salt and freshly ground black pepper

Difficulty: moderate

Dinner

mvchamor

March 11, 2016

Beef Short Rib Soup Recipe.

Soup is typically celebrated as a fall and winter food, but the changeable springtime weather makes it a perfect dish for March and April, too – you never really know when it’s going to switch from cautiously sunny to gray and cold again, and it never hurts to have something hot and comforting in reserve.

Beef Short Rib Soup Recipe

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Ingredients

Scale

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 clove, minced
Fresh thyme
Fresh tarragon
Fresh sage
8 to 10 cups of water or beef stock
Sea salt and freshly ground black pepper

Instructions

Tie the thyme, tarragon, and sage together into a bouquet.
Brown the beef in a skillet over a high heat for 1-2 minutes per side.
Lower the heat. Add the onion and garlic, and cook until colored.
Add all the remaining vegetables and the herb bouquet.
Top with water or beef stock and bring to a boil.
Lower the heat and simmer for 4 to 5 hours.
Remove the herb bouquet and season to taste.