Keto Hearty Beef Rib Soup
Warm up with a soul-soothing bowl of Keto Hearty Beef Rib Soup, the ultimate low-carb comfort food perfect for cold nights or anytime you crave a hearty yet wholesome meal. Packed with tender, fall-off-the-bone beef short ribs, nutrient-rich rutabaga, and vibrant veggies like celery and carrots, this delicious soup is infused with the aromatic flavors of garlic, fresh thyme, and bay leaves. Simmered to perfection in a rich beef broth, this keto-friendly recipe is both satisfying and nourishing, keeping you on track with your dietary goals without sacrificing flavor. Ready in just over three hours, this make-ahead marvel is great for meal prepping and reheats beautifully. Garnished with fresh parsley for a touch of brightness, this dish serves six and is a complete, filling dinner on its own. Whether you're following a keto lifestyle or simply love rustic, slow-cooked soups, this recipe is a must-try!
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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
Directions
Step 1
Heat the olive oil in a large pot over medium-high heat.
Step 2
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.
Step 3
Remove the ribs from the pot and set aside.
Step 4
In the same pot, add the chopped onion and cook for 3-4 minutes until softened.
Step 5
Add the minced garlic, stirring for about 1 minute until fragrant.
Step 6
Stir in the chopped celery, cubed rutabaga, and sliced carrots, cooking for another 5 minutes.
Step 7
Return the ribs to the pot, then pour in the beef broth.
Step 8
Add the bay leaves, fresh thyme, salt, and black pepper.
Step 9
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.
Step 10
Remove the ribs from the soup, shred the meat from the bones, and return the meat to the pot.
Step 11
Discard the bay leaves. Taste and adjust seasoning if necessary.
Step 12
Serve hot, garnished with fresh parsley.
Nutrition Facts
| Serving size | (4262.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3187.9 |
| Total Fat 173.6g | 0% |
| Saturated Fat 60.1g | 0% |
| Polyunsaturated Fat 11.5g | |
| Cholesterol 615.5mg | 0% |
| Sodium 16623.1mg | 0% |
| Total Carbohydrate 200.8g | 0% |
| Dietary Fiber 30.4g | 0% |
| Total Sugars 133.9g | |
| Protein 200.9g | 0% |
| Vitamin D 72.6IU | 0% |
| Calcium 908.4mg | 0% |
| Iron 20.8mg | 0% |
| Potassium 7583.0mg | 0% |
Source of Calories