Short Rib And Cabbage Soup Recipe

Name: Short Rib And Cabbage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 to 3 pounds short ribs with bones, in 2-inch pieces; 1 1/2 cups beef stock; 4 1/2 cups chicken stock; 2 cups dry red wine; 2 large sprigs fresh thyme; 3 medium-size carrots, peeled; Freshly ground black pepper; 3 tablespoons unsalted butter; 1 small white turnip, peeled and diced; 1 rib celery, peeled and diced; 2 leeks, white part only, sliced; 1 cup diced onion; 1 baking potato, peeled and diced; 1/2 medium-size head Savoy cabbage, sliced thin; 1 bay leaf; Salt; 4 slices baguette, 1/4 inch thick, toasted; 4 ounces Gruyere cheese, finely shredded; 1 tablespoon minced flat-leaf parsley

Servings: persons

2 1/2 to 3 pounds short ribs with bones, in 2-inch pieces
1 1/2 cups beef stock
4 1/2 cups chicken stock
2 cups dry red wine
2 large sprigs fresh thyme
3 medium-size carrots, peeled
Freshly ground black pepper
3 tablespoons unsalted butter
1 small white turnip, peeled and diced
1 rib celery, peeled and diced
2 leeks, white part only, sliced
1 cup diced onion
1 baking potato, peeled and diced
1/2 medium-size head Savoy cabbage, sliced thin
1 bay leaf
Salt
4 slices baguette, 1/4 inch thick, toasted
4 ounces Gruyere cheese, finely shredded
1 tablespoon minced flat-leaf parsley

1
Early in the day, or a day in advance, combine short ribs, beef stock, 1 1/2 cups chicken stock, wine, 1 sprig thyme and 1 carrot, quartered, in saucepan.
2
Add black pepper to taste and 4 cups water, bring to simmer and cook very gently, partly covered, until ribs are tender, about 2 hours.
3
Transfer to large bowl, cool to room temperature, cover and refrigerate about 6 hours or overnight.
4
Discard solidified fat.
5
Remove meat, bones, carrot and herbs.
6
Place cooking liquid in saucepan.
7
(You should have about 4 cups; if not, add water.)
8
Bring to simmer and set aside.
9
Discard bones, fat and gristle.
10
Cut meat into 3/4-inch dice.
11
Set aside.
12
Dice remaining carrots.
13
Heat butter in large saucepan.
14
Add turnip, celery, leeks, onion, potato, cabbage and carrots.
15
Saute until soft and barely colored.
16
Add bay leaf, remaining thyme, liquid from cooking ribs and remaining chicken stock.
17
Simmer, partly covered, 40 minutes.
18
Add meat; simmer 15 minutes.
19
Season with salt and pepper.
20
To serve, ladle soup into warm soup plates, and place slice of toast topped with cheese on each portion.
21
Dust with parsley.

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 1/2 to 3 pounds short ribs with bones, in 2-inch pieces, 1 1/2 cups beef stock, 4 1/2 cups chicken stock, 2 cups dry red wine, and more.

Yes, Short Rib And Cabbage Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Short Rib And Cabbage Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions