Soups & Drinks

Short Rib and Root Vegetable Soup with Thyme

Name: Short Rib and Root Vegetable Soup with Thyme
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: 6
Ingredients: 2 lbs beef short ribs; 2 tbsp olive oil; 1 large onion, diced; 3 garlic cloves, minced; 3 carrots, peeled and cut into chunks; 2 parsnips, peeled and cut into chunks; 2 medium potatoes, diced; 1 medium turnip, peeled and diced; 1 celery stalk, diced; 8 cups beef broth; 2 sprigs fresh thyme; 2 bay leaves; Salt and black pepper, to taste; Fresh parsley, chopped; Extra thyme sprigs

Servings: 6 Total Time: 2 hrs 35 mins Difficulty: Beginner

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Introduction

Short Rib and Root Vegetable Soup with Thyme is the kind of dish that feels rustic, hearty, and deeply nourishing. Succulent beef short ribs are slowly simmered until meltingly tender, enriching the broth with rich flavor. Carrots, parsnips, potatoes, and turnips bring earthy sweetness and heartiness, while fresh thyme ties everything together with fragrant, woodsy notes.

This soup is perfect for cold evenings when you crave something filling yet wholesome. It’s elegant enough for a dinner party but also comforting enough for a family-style weekend meal.

Why I Love This Recipe

I love this recipe because it’s the perfect balance of comfort and sophistication. The slow-simmered short ribs transform the broth into something luxurious, while the root vegetables make it rustic and grounding. Each spoonful delivers layers of flavor—meaty richness, sweet earthiness, and herbaceous brightness.

Another reason I love it is its versatility. It’s a “one-pot” dish that gets better as it sits, making it fantastic for meal prep. And few things are more satisfying than a bowl of hearty soup made with love and patience.

Why This is a Must-Try Dish

Rich, deep flavor: The short ribs infuse the broth with unmatched taste.
Nutritious & hearty: Full of protein, fiber, and vitamins.
Comforting yet elegant: Great for cozy dinners or entertaining.
Make-ahead friendly: Tastes even better the next day.
Seasonal goodness: Root vegetables are perfect for fall and winter.

Recipe Information

Preparation Time: 20 minutes
Cooking Time: 2 hours 15 minutes
Total Time: 2 hours 35 minutes
Servings: 6 servings
Calories: ~420 per serving (approximate)
Cuisine: American / Rustic European-inspired
Course: Main Course, Soup

Ingredients

For the Soup

2 lbs beef short ribs (bone-in preferred)
2 tbsp olive oil
1 large onion, diced
3 garlic cloves, minced
3 carrots, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
2 medium potatoes, diced
1 medium turnip, peeled and diced
1 celery stalk, diced
8 cups beef broth (low sodium recommended)
2 sprigs fresh thyme (or 1 tsp dried thyme)
2 bay leaves
Salt and black pepper, to taste

For Garnish

Fresh parsley, chopped
Extra thyme sprigs

Simple Cooking Directions

Sear the short ribs.
Sauté onions and garlic.
Add vegetables, broth, herbs, and ribs.
Simmer until beef is tender and vegetables are soft.
Remove ribs, shred meat, discard bones, and return to soup.
Season, garnish, and serve hot.

Step-by-Step Preparation

Step 1: Sear the Short Ribs

Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
Pat short ribs dry, season with salt and pepper, and sear on all sides until browned (about 8–10 minutes).
Remove ribs and set aside.

Step 2: Build the Base

In the same pot, add onion, carrot, celery, and parsnip. Cook for 5 minutes until softened.
Stir in garlic and cook 1 minute more.

Step 3: Simmer the Soup

Return short ribs to the pot.
Add potatoes, turnip, beef broth, thyme, and bay leaves.
Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, until meat is tender and falling off the bone.

Step 4: Finish the Soup

Remove short ribs, discard bones, and shred meat into bite-sized pieces.
Return meat to the pot. Discard bay leaves and thyme stems.
Adjust seasoning with salt and pepper.

Step 5: Serve

Ladle soup into bowls.
Garnish with fresh parsley and thyme.
Serve hot with crusty bread.

How to Serve

Serve with warm, crusty bread or rustic rolls.
Pair with a light side salad for balance.
For a more elegant presentation, serve in shallow bowls with a drizzle of olive oil.

Additional Recipe Tips

For deeper flavor, brown ribs very well before simmering.
Skim excess fat from the top of the broth while simmering.
Use bone-in ribs—they add richness to the soup.
Letting the soup rest overnight makes the flavors even better.

Variations

Vegetable-forward: Add rutabagas, sweet potatoes, or leeks.
Barley addition: Stir in ½ cup pearl barley for more texture.
Wine twist: Add ½ cup red wine when deglazing after searing ribs.
Spiced version: Add a pinch of smoked paprika or cayenne for warmth.

Freezing & Storage

Storage: Refrigerate in airtight containers for up to 4 days.
Freezing: Freeze for up to 3 months. (Cool completely first.)
Reheating: Warm gently on stovetop over medium heat; add broth if too thick.

Special Equipment Needed

Dutch oven or large heavy-bottomed pot
Tongs (for handling ribs)
Wooden spoon
Ladle

Conclusion

Short Rib and Root Vegetable Soup with Thyme is a rich, hearty, and soul-satisfying dish that celebrates the beauty of slow cooking. With its tender beef, earthy root vegetables, and aromatic thyme, it strikes the perfect balance between rustic comfort and refined flavor. It’s ideal for cozy nights at home, meal prep, or serving guests something truly memorable.

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