Short Rib Soup

Short rib soup is the ultimate comfort food, delivering deep, savory flavors in a hearty, warming broth. This nutrient-rich bowl of goodness is loaded with tender short ribs, earthy shiitake mushrooms, vibrant Swiss chard, and aromatic spices. Whether you’re cozying up on a cold day or looking for a nutritious, soul-satisfying meal, short rib soup offers the perfect blend of taste and nourishment. With both Instant Pot and stovetop options, this recipe is as versatile as it is delicious. Get ready to enjoy a soothing, flavorful bowl of short rib soup that you’ll crave again and again.

Why You’ll Love This Short Rib Soup

You’ll love this short rib soup because it’s a flavor-packed, one-pot meal that’s surprisingly easy to make. The long simmer infuses the broth with bold, aromatic spices like ginger, star anise, and peppercorns, while the short ribs become fall-off-the-bone tender. The Swiss chard adds a burst of color and nutrients, and the fresh garnishes elevate every bite with zest and heat. Whether you’re meal prepping or feeding a family, this soup offers comfort, nutrition, and elegance all in one bowl.

Ingredients

• 5 short ribs (about 4 oz each with bone or 3 oz each without, trimmed of excess fat)
• 8 oz shiitake mushrooms (stems removed and sliced)
• 1 1/2 inches fresh ginger (peeled, sliced into disks, and smashed)
• 5 scallions (3 whole, 1 chopped for garnish)
• 1/2 bunch cilantro (stems separated and leaves chopped)
• 8 cups beef broth
• 1 tsp whole black peppercorns
• 3 whole star anise
• 1 lb Swiss chard (stems and leaves separated and coarsely chopped)
• For serving:
  • Lime wedges
  • Crushed red pepper flakes or sriracha
  • Fresh ginger (cut into thin matchsticks)

Step-by-Step: How to Make Short Rib Soup

Instant Pot Method

1. Add short ribs, mushrooms, ginger, 3 whole scallions, cilantro stems, peppercorns, star anise, and beef broth to the Instant Pot.
2. Seal the lid and cook on high pressure for 1 hour. Let the pressure release naturally or use quick release.
3. While the soup cooks, prepare your garnishes and set them aside.
4. Remove the short ribs and mushrooms, dividing them among 5 soup bowls.
5. Strain the broth and discard the solids. Return the clear broth to the Instant Pot.
6. Press the “Sauté” button. Once the broth simmers, add Swiss chard stems and cook for 3 minutes. Then add the leaves and simmer for another 2 to 3 minutes until bright green.
7. Ladle the broth into bowls (about 1 3/4 cups per serving). Garnish with lime wedges, red pepper flakes or sriracha, ginger sticks, cilantro leaves, and chopped scallions.

Stovetop Method

1. In a large pot or Dutch oven, combine short ribs, mushrooms, ginger, 3 whole scallions, cilantro stems, peppercorns, star anise, and beef broth (increase to 8 1/2 cups).
2. Bring to a boil, then cover and simmer on low heat for about 2 hours, until the meat is tender.
3. Prepare garnishes while the soup cooks.
4. Divide short ribs and mushrooms into 5 soup bowls. Strain the broth and discard the solids.
5. Return the clear broth to the pot, bring to a simmer, and add Swiss chard stems. Cook for 3 minutes, then stir in the leaves and cook another 2 to 3 minutes.
6. Pour about 1 3/4 cups broth into each bowl. Garnish and serve hot.

Helpful Tips

• Trim excess fat from the short ribs to keep the broth light.
• Use low-sodium beef broth if you want better control over saltiness.
• Prep all garnishes in advance for a smoother serving experience.
• Let the soup sit for a few hours or overnight for deeper flavor.
• Freeze leftovers in airtight containers for quick meals later.

Substitutions And Variations

• Meat options: Substitute short ribs with boneless beef chuck or brisket for a leaner version.
• Mushrooms: Use cremini or baby bella mushrooms if shiitakes aren’t available.
• Greens: Spinach or kale can replace Swiss chard for a different flavor and texture.
• Broth: Use chicken or vegetable broth if you prefer a lighter base.
• Heat level: Adjust spice with more or less red pepper flakes or ginger.

Storage Instructions

Let the soup cool completely before storing. Refrigerate in sealed containers for up to 4 days. For longer storage, freeze in individual portions for up to 3 months. Reheat on the stove or microwave until piping hot. If the broth thickens in the fridge, thin it out with a splash of water or broth when reheating.

Nutritional Information

• Calories: 206 kcal
• Carbohydrates: 10 g
• Protein: 21 g
• Fat: 9.5 g
• Saturated Fat: 4 g
• Cholesterol: 62 mg
• Sodium: 497 mg
• Fiber: 3.5 g
• Sugar: 4 g
• WW Points: 8

Serving Suggestions

Serve short rib soup with a side of jasmine or brown rice to soak up the flavorful broth. A slice of crusty sourdough or a warm baguette also makes a great pairing. Add a refreshing cucumber salad or a light Asian slaw on the side for a balanced meal. For a more indulgent touch, top each bowl with a soft-boiled egg.

Frequently Asked Questions About Short Rib Soup

Can I make this soup ahead of time? Absolutely. In fact, short rib soup often tastes better the next day after the flavors have had time to meld.

What if I don’t have an Instant Pot? No problem. The stovetop method is just as effective, though it takes a bit longer.

Is short rib soup freezer-friendly? Yes, it freezes very well. Store in airtight containers and thaw in the fridge before reheating.

Can I make it spicier? Definitely. Add more crushed red pepper, fresh chili slices, or a generous squeeze of sriracha.

Is this recipe gluten-free? It is naturally gluten-free as long as your beef broth is certified gluten-free.

Conclusion

Thank you for trying this comforting and deeply flavorful short rib soup recipe. It’s one of my favorite ways to warm up and recharge with a nourishing, satisfying bowl of homemade goodness. The combination of tender meat, rich broth, and fresh garnishes makes every spoonful special. Whether you go for the Instant Pot or stovetop version, the ease and depth of flavor will win you over. I hope you enjoy making and sharing this dish as much as I do. Wishing you joyful cooking and heartfelt thanks for being part of this delicious journey!

Short Rib Soup

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• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 1 hour (Instant Pot) or 2 hours (stovetop)
• Total Time: 1 hour 15 minutes (Instant Pot) / 2 hours 15 minutes (stovetop)
• Yield: 5 servings 1x
• Category: Soup

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Description

Short Rib Soup is a hearty, nourishing recipe made with tender beef, shiitake mushrooms, Swiss chard, and rich spices. Cooked in an Instant Pot or stovetop, this flavorful soup is easy to prepare and packed with comfort. Great for chilly nights or make-ahead meals.

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Ingredients

Scale 1x2x3x

5 short ribs (about 4 oz each with bone or 3 oz each without, trimmed of excess fat)

8 oz shiitake mushrooms (stems removed and sliced)

1 1/2 inches fresh ginger (peeled, sliced into disks, and smashed)

5 scallions (3 whole, 1 chopped for garnish)

1/2 bunch cilantro (stems separated and leaves chopped)

8 cups beef broth

1 tsp whole black peppercorns

3 whole star anise

1 lb Swiss chard (stems and leaves separated and coarsely chopped)

For serving:

Lime wedges

Crushed red pepper flakes or sriracha

Fresh ginger (cut into thin matchsticks)

Cook Mode Prevent your screen from going dark

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Instructions

Instant Pot Method

1. Add short ribs, mushrooms, ginger, 3 whole scallions, cilantro stems, peppercorns, star anise, and beef broth to the Instant Pot.
2. Seal the lid and cook on high pressure for 1 hour. Let the pressure release naturally or use quick release.
3. While the soup cooks, prepare your garnishes and set them aside.
4. Remove the short ribs and mushrooms, dividing them among 5 soup bowls.
5. Strain the broth and discard the solids. Return the clear broth to the Instant Pot.
6. Press the “Sauté” button. Once the broth simmers, add Swiss chard stems and cook for 3 minutes. Then add the leaves and simmer for another 2 to 3 minutes until bright green.
7. Ladle the broth into bowls (about 1 3/4 cups per serving). Garnish with lime wedges, red pepper flakes or sriracha, ginger sticks, cilantro leaves, and chopped scallions.

Stovetop Method

1. In a large pot or Dutch oven, combine short ribs, mushrooms, ginger, 3 whole scallions, cilantro stems, peppercorns, star anise, and beef broth (increase to 8 1/2 cups).
2. Bring to a boil, then cover and simmer on low heat for about 2 hours, until the meat is tender.
3. Prepare garnishes while the soup cooks.
4. Divide short ribs and mushrooms into 5 soup bowls. Strain the broth and discard the solids.
5. Return the clear broth to the pot, bring to a simmer, and add Swiss chard stems. Cook for 3 minutes, then stir in the leaves and cook another 2 to 3 minutes.
6. Pour about 1 3/4 cups broth into each bowl. Garnish and serve hot.

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Notes

Use low-sodium broth for better control over saltiness

Swap in spinach or kale for Swiss chard

Soup tastes even better the next day

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Nutrition

• Serving Size: 1 ¾ cups
• Calories: 206 kcal
• Sugar: 4 g
• Carbohydrates: 10 g
• Protein: 21 g