Bone Broth of the Damned
This isn’t your nana’s soup. It’s a slow cooked rebellion in a pot. Short ribs collapse into oblivion, veggies take the edge off your bad decisions, and the broth tastes like it crawled straight out of a mosh pit. Grab the biggest bowl you’ve got and eat like you survived the apocalypse because honestly, you did.
9/2/20251 min read
Ingredients
2 lbs beef short ribs (bone-in, because flavor doesn’t come from a powder packet)
1 large onion, chopped
3 carrots, sliced
3 celery stalks, sliced
4 cloves garlic, smashed
2 tbsp tomato paste
1 cup red wine (whatever’s open, no judgment)
8 cups beef stock
2 bay leaves
4–5 sprigs fresh thyme
Salt + pepper, to taste
Optional: potatoes or barley, if you need edible comfort blankets
Instructions
In a heavy pot, sear short ribs until they’re browned and dramatic. Remove them.
Add onion, carrots, celery, garlic. Cook until soft and slightly golden.
Stir in tomato paste, then pour in wine to deglaze like you’re on a cooking show.
Return ribs, add stock, herbs, salt, and pepper. Bring to a boil, then lower to a gentle simmer for 2–3 hours, until meat falls off the bone.
Skim fat off the top (unless you’re into greasy soup selfies).
Serve hot with crusty bread and a sense of triumph.
Why It’s Good For You
This is real-life nourishment: protein-packed, mineral-rich, and slow-cooked to soothe both your stomach and your unresolved feelings. Collagen from the ribs supports joints and skin, while the broth grounds you better than another doomscroll session.
Final Note
This soup isn’t just dinner—it’s proof you survived another day. Sip slowly, tear into the bread, and let yourself exist without multitasking for once.
Grab your coffee and dive in.
