cross-rib-soup-mainThis soup is a great comfort food, and it’s an interesting way to use short ribs if you’re getting a little bored of the barbecue-sauce-and-sticky-fingers type recipes.



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


  • 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.

Beef Short Rib Soup


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