Description
This rich and flavorful Beef Short Rib Soup combines tender slow-cooked short ribs with a fragrant Thai-inspired curry broth infused with coconut milk, peanut butter, and fresh herbs. Served over linguini rice noodles and garnished with fresh vegetables and crunchy peanuts, this hearty soup offers a comforting, exotic twist perfect for a cozy meal.
Ingredients
Beef and Seasoning
- 6-8 beef short ribs (trimmed)
- Kosher salt and ground black pepper, to season
- 1 tablespoon butter (substitute plant-based butter if preferred)
Aromatics and Broth
- ½ yellow onion, diced
- 1 tablespoon garlic, minced
- 4 cups beef broth
- 15 ounces full fat coconut milk
- ⅓ cup creamy peanut butter
- 2 jars (2 x 4oz) Thai Kitchen red curry paste
- Zest of one lime
- Juice of one lime
- 2 tablespoons soy sauce (can substitute coconut aminos)
- 1 tablespoon lemongrass paste
- 2 teaspoons fresh ginger, grated
- 1 teaspoon fish sauce
- 1 teaspoon sesame oil
Vegetables and Noodles
- 1 red bell pepper, cut into 1-inch pieces
- 16 ounces linguini rice noodles
- 3 cups chopped greens (bok choy, kale, or spinach)
Garnishes
- Fresh basil leaves
- Chopped green onions
- Crushed peanuts
Instructions
- Sear Short Ribs: Trim excess fat from the short ribs, then season generously with kosher salt and ground black pepper. Heat a cast iron skillet over medium-high heat and melt half a tablespoon of butter. Sear the short ribs on all sides until browned, then transfer them to the slow cooker.
- Sauté Aromatics: In the same skillet, add the remaining half tablespoon of butter. Sauté the diced onion and minced garlic over medium-high heat for 1-2 minutes until fragrant and slightly softened. Transfer this mixture to the slow cooker.
- Add Ingredients to Slow Cooker: Into the slow cooker with the short ribs and aromatics, add beef broth, coconut milk, peanut butter, red curry paste, lime zest and juice, soy sauce, lemongrass paste, grated ginger, fish sauce, and sesame oil. Stir everything gently to combine.
- Slow Cook: Cover the slow cooker and cook on high for 4-6 hours or on low for 7-8 hours, until the meat is tender and falling off the bone.
- Shred Meat and Add Vegetables: Skim and discard any fat from the surface of the soup. Add the chopped red bell pepper and greens to the slow cooker. Remove the short ribs carefully, shred the meat with two forks, discard bones and excess fat, then return the shredded meat to the slow cooker. Keep the slow cooker covered.
- Cook Noodles: Meanwhile, bring a large pot of water to a boil. Cook the linguini rice noodles according to package instructions until al dente. Drain well in a colander.
- Serve: To serve, place a portion of cooked noodles in bowls and ladle the hot soup with beef and vegetables over them. Garnish with fresh basil, chopped green onions, and crushed peanuts for added flavor and texture. Enjoy your hearty, flavorful beef short rib soup!
Notes
- Trimming excess fat from the short ribs is key to preventing an overly greasy soup.
- You can adjust the heat level by adding more or less red curry paste according to your taste.
- Use gluten-free soy sauce or tamari if needed for a gluten-free diet.
- Vegetables can be varied based on preference—spinach, kale, or bok choy all work well.
- This soup can be prepared in advance and reheated gently; flavors deepen after resting.
- For a vegetarian or vegan version, substitute the short ribs with tofu or hearty mushrooms and use vegetable broth.
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Thai-inspired
