2 tablespoons extra virgin olive oil, divided 1 1/2 pounds bone-in beef short ribs 6 cups beef broth, divided 1/2 cup onion, diced 1 cup carrots, diced 1 cup red bell peppers, diced 1 cup zucchini, diced 2 cups red cabbage, sliced thinly 2 tablespoons tomato paste 1 teaspoon salt 1/2 teaspoon black pepper 2 bay leaves 2 tablespoons chopped parsley, to garnish
Heat 1 tablespoon olive oil over Medium High heat in a large Dutch Oven or Soup Pot. Add short ribs to the pot and brown on all sides.
Add the short ribs to an Instant Pot along with 2 cups beef broth. Use the Pressure Cooker setting and cook for 35 minutes.*
As the short ribs are cooking, you can chop the vegetables and make the soup.
Add 1 tablespoon olive oil to the Dutch Oven or Soup Pot and heat over Medium heat. Add onions, carrots and red bell peppers and cook for 3-4 minutes until softened. Add zucchini and red cabbage to the pot and cook for 3 minutes more.
Add remaining 4 cups beef broth to the pot, along with the tomato paste, bay leaves, salt and pepper. Bring to a boil.
Simmer for 10 minutes. Remove bay leaves.
By the time the soup is done, the meat should be ready. Release the steam and remove the short ribs to a cutting board. Use two forks to remove the bones and shred the meat. Add the shredded beef along with the broth that the beef cooked in, to the pot.
Pour the soup into bowls and sprinkle parsley on top.
*If you don’t have an Instant Pot, you can add the short ribs and 2 cups broth to a casserole dish and cook in a 325 degree F oven until very tender, 3 hours.