Print

Beef Short Rib Soup Recipe

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

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