rib roast soup recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best rib roast soup recipe

I’m so excited to share this rib roast soup recipe with you all. It’s a family favorite that we make at least once a week during the winter months.

The story behind this recipe is that my grandmother used to make it for our family gatherings when I was a kid. She’d slow cook the ribs in a big pot on the stovetop for hours until they were tender and falling apart, then she’d add in some vegetables and broth to create this rich, comforting soup.

We’d all gather around the table and enjoy it together as a family, and it’s a tradition that I’ve carried on with my own kids today. As I got older, I started experimenting with different variations of the recipe, adding my own twist to make it more modern and flavorful.

But at its core, this soup remains the same hearty, comforting dish that it’s always been.

Rib Roast Soup Recipe

4.8 from 573 votes

A hearty and comforting soup made with tender rib roast, vegetables, and rich beef broth. Perfect for a cold day.

Prep Time20 mins
Cook Time2 hrs 30 mins
Resting Time0 mins
Total Time2 hrs 50 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

Ingredients

2 lbs beef rib roast
2 tbsp olive oil
1 large onion, chopped
3 carrots, chopped
3 celery stalks, chopped
4 cloves garlic, minced
8 cups beef broth
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
2 bay leaves
2 tbsp cornstarch
2 tbsp water

👨‍🍳Directions

1Season the rib roast generously with salt and pepper.
2Heat olive oil in a large skillet over medium-high heat.
3Add the rib roast and sear on all sides until browned, about 5-7 minutes per side.
4Remove the roast from the skillet and set it aside.
5In the same skillet, add the chopped onion, carrots, and celery.
6Cook over medium heat until the vegetables are softened and lightly browned, about 5-7 minutes.
7Add the minced garlic and cook for an additional 1 minute until fragrant.
8Transfer the vegetable mixture to a large pot.
9Add the beef broth, tomato paste, thyme, rosemary, and bay leaves.
10Stir well to combine.
11Place the seared rib roast into the pot, ensuring it is submerged in the liquid.
12Bring the mixture to a boil over high heat.
13Reduce the heat to low, cover the pot, and let the soup simmer for about 2 hours, or until the beef is tender and easily pulls apart with a fork.
14Skim any foam or fat that rises to the surface during cooking.
15Remove the rib roast from the pot and place it on a cutting board.
16Use two forks to shred the meat into bite-sized pieces.
17Return the shredded meat to the pot and stir to combine.
18In a small bowl, mix the cornstarch with water to create a slurry.
19Stir the slurry into the soup and simmer for an additional 5 minutes until the soup has thickened slightly.
20Taste and adjust the seasoning with salt and pepper if needed.
21Ladle the soup into bowls and serve hot.
22Enjoy your rib roast soup with crusty bread or a side salad.

🔧Equipment

Large pot
Skillet
Tongs
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 25g💛Saturated Fat: 10g❤️Cholesterol: 90mg🧂Sodium: 800mg🌾Total Carbs: 15g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 40g

📝Notes

Tips: For a richer flavor, you can add a splash of red wine to the soup when you add the beef broth. You can also use a slow cooker to make this soup if you prefer a more hands-off approach. Cook the ingredients on low for 8-10 hours.

Watch Video Of How Rib Roast Soup Recipe Works

This rib roast soup recipe is always a good idea for any occasion – whether you’re looking for a comforting meal after a long day or want something hearty to serve at your next family gathering.

One of my favorite things about this recipe is how versatile it is – you can serve it as a main course or use it as an ingredient in other dishes like sandwiches or wraps.

❓ Frequently Asked Questions About Rib Roast Soup

Q: What type of ribs are best for this recipe?

A: You can use either beef or pork ribs for this recipe, but beef ribs tend to be more tender and easier to work with. If you’re using pork ribs, make sure to trim any excess fat before cooking them.

Q: Can I make this recipe in a slow cooker?

A: Yes, you can definitely make this recipe in a slow cooker. Simply brown the ribs and vegetables in a pan before transferring them to the slow cooker with the remaining ingredients.

Q: How long does it take to cook the ribs?

A: The cooking time will depend on the type of ribs you’re using, but generally speaking, beef ribs will take around 2-3 hours to cook through, while pork ribs may take around 1-2 hours.

Q: Can I add other ingredients to this recipe?

A: Absolutely! This soup is a great base for adding your own favorite ingredients. Some ideas might include diced carrots, chopped kale, or even some crusty bread croutons.

Q: Is this recipe suitable for vegetarians or vegans?

A: No, this recipe is not suitable for vegetarians or vegans due to the presence of beef or pork ribs. However, you could easily substitute these ingredients with plant-based alternatives such as seitan or portobello mushrooms.

Q: Can I freeze this soup for later?

A: Yes, you can freeze this soup for later use. Simply let it cool completely before transferring it to an airtight container or freezer bag and storing it in the freezer for up to 3 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts