Beef Short Rib Soup Recipe
Beef short rib soup is an easy flavor-packed soup that's perfect for busy weeknights or anytime that you're craving something warming and comforting.
Ingredients
- 6-8 beef short ribs trimmed
- kosher salt and ground black pepper
- 1 tablespoon butter sub plant-based butter
- ½ yellow onion diced
- 1 tablespoon garlic minced
- 4 cups beef broth
- 15 ounces full fat coconut milk
- ⅓ cup creamy peanut butter
- 2 jars Thai Kitchen red curry paste (2) 4oz jars
- zest of one lime
- juice of one lime
- 2 tablespoons soy sauce sub coconut aminos
- 1 tablespoon lemongrass paste
- 2 teaspoons ginger grated
- 1 teaspoon fish sauce
- 1 teaspoon sesame oil
- 1 red bell pepper cut into 1-inch pieces
- 16 oz Linguini rice noodles
Optional Add-Ins:
- 3 cups bok choy, kale or spinach chopped
Topping Suggestions:
- fresh basil
- green onions chopped
- peanuts crushed
Instructions
- Sear Short Ribs: After trimming excess fat off of 6-8 beef short ribs (don't skip this step), season them with kosher salt and ground black pepper. Bring a cast iron skillet to a medium-high heat, add half a tablespoon of butter to melt. Once hot, sear the short ribs on all sides and then transfer to a slow cooker.
- Sauté: Keep the skillet over medium high and add the remaining half tablespoon of butter to melt. Sauté the diced onion and 1 tablespoon garlic for 1-2 minutes. Transfer to slow cooker.
- Slow Cooker: Add the following into the slow cooker; short ribs, onion, and garlic, add 4 cups beef broth, 15 ounces full fat coconut milk, ⅓ cup creamy peanut butter, 2 jars Thai Kitchen red curry paste, zest of one lime, juice of one lime, 2 tablespoons soy sauce, 1 tablespoon lemongrass paste, 2 teaspoons ginger, 1 teaspoon fish sauce, and 1 teaspoon sesame oil. Give it all a mix.
- Cook: Cover and cook on the high setting for 4-6 hours or low setting for 7-8 hours.
- Shred & Add-Ins: Skim any fat off the top of the soup, discard. Add 1 red bell pepper or any other add-ins that you want. Remove the short ribs and place on a plate or cutting board. Shred meat with two forks and return to the slow cooker. Discard the bones and any fat. Cover slow cooker while you cook the noodles.
- Cook Noodles: Bring a large pot of water to a boil and cook noodles to al dente according to the package directions. Drain in a colander.
- Serve: Ladle soup over noodles in individual bowls. Enjoy with any optional garnish!
Video
Notes
- Noodles: We used A Taste Of Thai Linguini Rice Noodles, but you could swap these out for regular linguini noodles or another variety of rice noodles.
- Curry Paste: we specifically tested this with Thai Kitchen Red Curry Paste - if you are using another brand of curry paste, just be cautious of how much you add (start slow, you can always add more later). But the Thai Kitchen brand doesn't seem to be too spicy. We tested this with 1 jar and it was good, but felt like it needed a bigger punch of flavor. So we tested it with 2 jars and that felt right, but do what works best for you!
- Dairy-Free: use a plant-based butter.
- Gluten-Free: swap out soy sauce for coconut aminos or tamari. Rice noodles should be gluten-free, but double-check your packaging.
- Trim Fat: beef short ribs can get pretty fatty, so be sure to trim a good amount of fat before cooking and then skim any fat from the soup off the top after cooking and before serving.
Nutrition
Calories: 430kcal | Carbohydrates: 20g | Protein: 24g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 893mg | Potassium: 641mg | Fiber: 2g | Sugar: 2g | Vitamin A: 549IU | Vitamin C: 20mg | Calcium: 39mg | Iron: 5mg
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