Paleo Hearty Beef Rib Soup
Warm your soul with this Paleo Hearty Beef Rib Soup, a rustic and nourishing dish that's perfect for satisfying cravings while staying on track with a clean-eating lifestyle. Tender beef short ribs are seared to golden perfection, then simmered low and slow in a rich, savory beef bone broth infused with aromatic garlic, fresh thyme, and bay leaves. Packed with wholesome root vegetables like sweet potato, turnip, carrots, and celery, this comforting soup is a one-pot wonder bursting with natural flavors and hearty textures. Ready to serve in just a few easy steps, this paleo-friendly recipe is ideal for family meals or meal prepping for the week. Garnished with fresh parsley for a pop of color and freshness, this soup is as beautiful as it is delicious. Perfect keywords: Paleo beef rib soup, hearty soup recipes, bone broth soup, clean eating recipes, one-pot dinner ideas.
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Recipe Information
Ingredients
- 2 pounds beef short ribs
- 2 tablespoons extra virgin olive oil
- 1 large, chopped onion
- 4 minced garlic cloves
- 3 large, sliced carrots
- 2 sliced celery stalks
- 1 large, peeled and diced turnip
- 1 large, peeled and cubed sweet potato
- 2 tablespoons tomato paste
- 6 cups beef bone broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cup, chopped fresh parsley
Instructions
Preheat a large stockpot over medium-high heat and add the olive oil.
Season the beef short ribs with salt and pepper. Sear them in the pot until browned on all sides, about 4-5 minutes per side.
Remove the ribs from the pot and set aside. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute.
Add the carrots, celery, turnip, and sweet potato to the pot, sautéing for about 5 minutes until the vegetables begin to soften.
Mix in the tomato paste and cook for another 2 minutes, stirring frequently.
Return the beef ribs to the pot, add the beef bone broth, bay leaves, and thyme sprigs.
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for about 2.5 to 3 hours until the beef is tender and the flavors have melded.
Remove the ribs and bay leaves. Let the ribs cool slightly before removing and shredding the meat from the bones. Discard the bones.
Return the shredded beef to the pot, taste the soup, and adjust the seasoning with additional salt and pepper if needed.
Remove the thyme sprigs, stir in the chopped parsley, and serve the soup hot.
Nutrition Facts
Calories |
3289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.4 g | 215% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 613 mg | 204% | |
| Sodium | 12532 mg | 545% | |
| Total Carbohydrate | 221.7 g | 81% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 139.6 g | ||
| Protein | 216.3 g | 433% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 823 mg | 63% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 7436 mg | 158% | |
*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.
