Short Rib Soup Recipe: Instant Pot or Stovetop

This Asian-inspired Short Rib Soup with mushrooms and Swiss chard is warm, comforting, and perfect when you crave a fragrant bowl of soup. It combines tender beef, earthy shiitake mushrooms, bright herbs, and warming spices for a cozy, satisfying meal.

Short Rib Soup

I picked up some short ribs and wanted to showcase them in a soup inspired by pho, with ginger, cilantro, scallions, star anise, and whole peppercorns to deepen the broth’s flavor. The beef bones and short ribs enrich store-bought broth, while the herb stems and aromatics add the bright, layered notes I was after. I love serving this with lime wedges, sliced ginger, chopped scallions, cilantro, and a dash of crushed red pepper or sriracha for heat.

What is the difference between short ribs and beef back ribs?

Short ribs come from a different section of the cow than back ribs. They are shorter, typically meatier and fattier, and include a portion of bone. Beef back ribs are longer and thinner. For soup, short ribs are ideal because the higher fat content and connective tissue break down during cooking and yield a rich, silky broth.

Short Rib Soup Ingredients

• Beef Short Ribs: Five short ribs (about 4 ounces each with the bone), trimmed of excess fat.
• Mushrooms: 8 ounces shiitake mushrooms, stems removed and sliced for their deep, savory flavor.
• Scallions and Cilantro: Use whole scallions and cilantro stems while cooking to flavor the broth; reserve chopped scallions and cilantro leaves for garnish.
• Spices: Fresh ginger (sliced), 1 teaspoon whole black peppercorns, and 3 whole star anise pods.
• Beef Broth: 8 cups of your favorite beef broth (low-sodium recommended if you prefer less salt).
• Swiss Chard: 1 lb, stems and leaves separated and coarsely chopped; add stems first, then the leaves just before serving.
• Garnishes: Lime wedges, crushed red pepper flakes or sriracha, fresh ginger cut into thin matchsticks, chopped cilantro leaves, and diced scallions.

How long to boil short ribs for soup

On the stovetop, short ribs need about two hours of simmering until the meat is tender and falling from the bone. In an Instant Pot or pressure cooker, you can reach the same tenderness in roughly one hour under high pressure, making the Instant Pot a faster option that still yields melt-in-your-mouth ribs.

How to Make Beef Short Rib Soup

• Instant Pot – Cook the Ribs: Place the short ribs, shiitake mushrooms, ginger disks, 3 whole scallions, cilantro stems, whole black peppercorns, star anise, and beef broth into the Instant Pot. Cover and cook at high pressure for 1 hour, then release pressure naturally or use a quick release.
• Stovetop – Cook the Ribs: In a large pot or Dutch oven, combine the same ingredients plus an extra 1/2 cup of broth. Bring to a boil, then cover and simmer gently on low heat for about 2 hours, until the meat is tender.
• Strain the Broth: Remove the short ribs and mushrooms and divide them among bowls. Strain the cooking liquid through a fine mesh and discard the solids used for aromatics.
• Finish with Swiss Chard (Instant Pot): Return the strained broth to the pot, press “Sauté” and bring to a simmer. Add the chard stems first and simmer 3 minutes, then add the leaves and cook 2–3 minutes until bright green and tender.
• Finish with Swiss Chard (Stovetop): Bring the strained broth to a simmer over medium-high heat. Add the chard stems and simmer 3 minutes, then add the leaves and cook until bright green, 2–3 minutes.
• Serve: Ladle about 1 3/4 cups of broth into each bowl over the short ribs and mushrooms. Top with lime, ginger matchsticks, cilantro, scallions, and crushed red pepper or sriracha to taste.

How to Freeze Short Rib Soup

Store leftovers in the refrigerator for up to four days. For longer storage, divide into airtight containers and freeze for up to three months. Reheat from frozen in the microwave or thaw overnight in the fridge before reheating gently on the stove.

Variations

• Meat: Substitute chuck roast cut into large pieces if short ribs aren’t available.
• Mushrooms: Shiitake mushrooms give great umami, but baby bella or cremini mushrooms can be used instead.
• Greens: Swap Swiss chard for bok choy or spinach depending on preference.
• Herbs: If you dislike cilantro, try chives or extra scallions for a fresh finish.
• Noodles: Add zucchini noodles for a low-carb option, or cook lo mein or rice noodles separately and add to bowls when serving for a heartier soup.

More Soup Recipes You’ll Love

• Turmeric Roasted Sweet Potato and Macadamia Soup
• Chunky Beef, Cabbage, and Tomato Soup
• Red Lentil Soup with Spinach
• Turkey Meatball Vegetable Soup
• Turmeric Chicken Noodle Soup