Dairy-Free Hearty Beef Rib Soup

Warm up with this comforting and wholesome Dairy-Free Hearty Beef Rib Soup, a rich and satisfying dish perfect for chilly days. Featuring fall-off-the-bone beef short ribs, fresh vegetables, and fragrant herbs like thyme and parsley, this soup delivers deep, savory flavors without any dairy. Slow-simmered in a robust tomato-infused beef broth, it’s packed with tender potatoes, parsnips, carrots, and celery for a nutrient-filled, gluten-free family meal. With just 20 minutes of prep and a long, hands-off simmer, this recipe ensures a melt-in-your-mouth texture and maximum flavor. Serve with crusty bread for a hearty, soul-soothing dinner that’s sure to become a household favorite!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 2 pounds beef short ribs
• 2 tablespoons olive oil
• 1 large onion
• 3 medium carrots
• 3 medium celery stalks
• 4 cloves garlic
• 2 tablespoons tomato paste
• 8 cups beef broth
• 2 bay leaves
• 5 sprigs fresh thyme
• 2 large potatoes
• 1 large parsnip
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup parsley

Directions

Step 1

Heat olive oil in a large pot over medium-high heat.

Step 2

Season the beef short ribs with salt and black pepper.

Step 3

Add the ribs to the pot and brown them on all sides, about 8-10 minutes in total. Remove the ribs and set them aside.

Step 4

Chop the onion, carrots, and celery. Mince the garlic.

Step 5

Add onion, carrots, and celery to the same pot. Cook until the vegetables are softened, about 5-7 minutes.

Step 6

Stir in the minced garlic and tomato paste; cook for an additional 1-2 minutes until fragrant.

Step 7

Return the ribs to the pot, then pour in the beef broth.

Step 8

Add bay leaves and fresh thyme sprigs. Bring the mixture to a boil.

Step 9

Reduce the heat to low, cover the pot, and let it simmer for 1.5 hours or until the beef is tender.

Step 10

Peel and dice the potatoes and chop the parsnip.

Step 11

Add the potatoes and parsnip to the pot and cook for another 20-30 minutes until the vegetables are tender.

Step 12

Remove the ribs, shred the meat off the bones, discard the bones, and return the meat to the pot.

Step 13

Season the soup with salt and additional pepper to taste, if necessary.

Step 14

Stir in chopped parsley and remove the bay leaves and thyme sprigs before serving.

Nutrition Facts

Serving size	(4202.5g)

Amount per serving	% Daily Value*
Calories	3600.2

Total Fat 163.0g	0%
Saturated Fat 57.0g	0%
Polyunsaturated Fat 8.2g
Cholesterol 607.8mg	0%
Sodium 15746.8mg	0%
Total Carbohydrate 320.2g	0%
Dietary Fiber 35.0g	0%
Total Sugars 129.7g
Protein 212.5g	0%

Vitamin D 72.6IU	0%
Calcium 717.5mg	0%
Iron 27.4mg	0%
Potassium 9265.1mg	0%

*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.

Source of Calories

Fat: 40.8%

Protein: 23.6%

Carbs: 35.6%