Keto Hearty Beef Rib Soup
Warm up with a bowl of Keto Hearty Beef Rib Soup, a satisfying and flavorful low-carb comfort food that’s perfect for chilly days. This recipe highlights the rich, savory goodness of tender beef short ribs simmered to perfection in a broth infused with aromatic garlic, fresh thyme, and bay leaves. Nutrient-packed rutabaga and carrots replace traditional high-carb potatoes, keeping this dish keto-friendly without compromising on hearty texture or taste. Simple ingredients like onion, celery, and fresh parsley elevate the flavor, while a slow simmer ensures the meat falls off the bone and melts in your mouth. Ready in under three hours with minimal prep, this wholesome soup is ideal for meal prepping or cozy family dinners. Garnish with parsley and enjoy a warming, keto-approved bowl of comfort! Keywords: keto beef soup, low-carb beef rib soup, hearty keto dinners, low-carb comfort food.
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Recipe Information
Ingredients
- 2 pounds beef short ribs
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 4 minced garlic cloves
- 3 chopped celery stalks
- 1 medium, peeled and cubed rutabaga
- 2 medium, peeled and sliced carrots
- 8 cups beef broth
- 2 bay leaves
- 1 tablespoon, chopped fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium-high heat.
Season the beef short ribs with salt and pepper, then add them to the pot. Brown the ribs on all sides, about 8-10 minutes.
Remove the ribs from the pot and set aside.
In the same pot, add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic, stirring for about 1 minute until fragrant.
Stir in the chopped celery, cubed rutabaga, and sliced carrots, cooking for another 5 minutes.
Return the ribs to the pot, then pour in the beef broth.
Add the bay leaves, fresh thyme, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2.5 to 3 hours, or until the beef is tender and falling off the bone.
Remove the ribs from the soup, shred the meat from the bones, and return the meat to the pot.
Discard the bay leaves. Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
3188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.6 g | 223% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 16623 mg | 723% | |
| Total Carbohydrate | 200.8 g | 73% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 133.9 g | ||
| Protein | 200.9 g | 402% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 908 mg | 70% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 7583 mg | 161% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
