Short Rib Soup

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1

Season the short ribs with salt and pepper. In a large pot, heat olive oil over medium-high heat and brown the short ribs on all sides. Remove and set aside.

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2

In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute.

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3

Return the short ribs to the pot. Add beef broth, bay leaf, and thyme. Bring to a boil, then reduce heat to low and simmer, covered, for 1.5 to 2 hours until the meat is tender.

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4

Remove the short ribs from the soup, let cool slightly, then shred the meat, discarding any fat or bones. Return the shredded meat to the pot.

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Full recipe & nutritional value on foodfaithfitness.com