Paleo Hearty Beef Rib Soup

Warm, comforting, and packed with nutritious ingredients, this Paleo Hearty Beef Rib Soup is the ultimate one-pot meal for cozy evenings. Tender, fall-off-the-bone beef short ribs are slow-simmered with hearty root vegetables like sweet potato, turnip, and carrots in a rich, flavorful beef bone broth infused with bay leaves and fresh thyme. A touch of tomato paste adds depth, while a sprinkle of fresh parsley brightens this soul-soothing soup. Perfect for paleo and gluten-free diets, this hearty dish is not only incredibly satisfying but also packed with nutrients and healthy fats. Whether you're prepping for a chilly night or looking for a meal-prep-friendly recipe that gets better the next day, this beef rib soup is a must-try for fans of wholesome comfort food. Serve it steaming hot for an unmatched bowl of goodness the whole family will love!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

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

Directions

Step 1

Preheat a large stockpot over medium-high heat and add the olive oil.

Step 2

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.

Step 3

Remove the ribs from the pot and set aside. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 4

Stir in the minced garlic and cook for an additional 1 minute.

Step 5

Add the carrots, celery, turnip, and sweet potato to the pot, sautéing for about 5 minutes until the vegetables begin to soften.

Step 6

Mix in the tomato paste and cook for another 2 minutes, stirring frequently.

Step 7

Return the beef ribs to the pot, add the beef bone broth, bay leaves, and thyme sprigs.

Step 8

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.

Step 9

Remove the ribs and bay leaves. Let the ribs cool slightly before removing and shredding the meat from the bones. Discard the bones.

Step 10

Return the shredded beef to the pot, taste the soup, and adjust the seasoning with additional salt and pepper if needed.

Step 11

Remove the thyme sprigs, stir in the chopped parsley, and serve the soup hot.

Nutrition Facts

Serving size	(3721.9g)

Amount per serving	% Daily Value*
Calories	3289.4

Total Fat 167.4g	0%
Saturated Fat 57.2g	0%
Polyunsaturated Fat 7.7g
Cholesterol 613.2mg	0%
Sodium 12532.0mg	0%
Total Carbohydrate 221.7g	0%
Dietary Fiber 30.2g	0%
Total Sugars 139.6g
Protein 216.3g	0%

Vitamin D 72.6IU	0%
Calcium 822.8mg	0%
Iron 21.3mg	0%
Potassium 7435.8mg	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: 46.2%

Protein: 26.6%

Carbs: 27.2%