Ingredients
- 2 pounds beef short ribs
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 6 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 2 tablespoons chopped parsley for garnish
Instructions
- 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.
- In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
- 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.
- 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.
- Adjust seasoning with salt and pepper. Serve hot, garnished with chopped parsley.