From first bite to last slurp, you won't be able to get enough of this French bistro-style soup, made entirely in one pot.

Martha Stewart Living, December 2010


Read the full recipe after the video.

Recipe Summary

30 mins
3 hrs


Ingredient Checklist


Instructions Checklist
  • Season ribs with 1/2 teaspoon salt andsome pepper. Coat with cornstarch. Heat oilin a large heavy pot (preferably enameledcast iron) over medium-high heat. Lightlybrown ribs on all sides, about 6 minutes.Transfer to a plate.

  • Add mushrooms to pot. Cook untilbrowned, about 4 minutes. Transfer to a bowl;add cubed carrot.

  • Add shallots, celery, bacon, and choppedcarrots to pot. Cook until caramelized, about6 minutes. Stir in tomato paste.

  • Return ribs with plate juices to pot. Addthyme and bay leaf. Raise heat to high.Add wine. Cook, scraping up brown bits witha wooden spoon, until slightly reduced,about 1 minute. Add stock and water. Bring toa boil. Reduce heat, and simmer, partiallycovered, until beef is tender, 2 to 2 1/2 hours.

  • Remove ribs. Separate meat from bones;discard. Cut meat into bite-size pieces; returnto pot. Add reserved mushroom-carrotmixture. Bring to a simmer; cook untilcubed carrots are tender. Season with salt. Ladle soup over bowls of herbed egg noodles and serve with horseradish chive bread on the side.


Reviews (8)

89 Ratings
  • 5 star values: 34
  • 4 star values: 20
  • 3 star values: 19
  • 2 star values: 12
  • 1 star values: 4
Rating: 4 stars
I made this for a small NYE dinner party -- it was a hit! It's very rich - more like a sugo than a soup. A perfect decadence for a celebratory dinner. The second day, I skimmed the grease of the leftovers and added more broth to lighten it up for a lunch time soup.
Rating: Unrated
This is the best soup I've ever had. As one reviewer stated the fat is a little high. This soup is better the next day anyway, so put it in the fridge overnite and skim the fat off. Also, use all natural organic low sodium beef broth. It doesn't have to be a fatty, unhealthy soup to still taste great. I also have used reduced sodium bacon and apple cured bacon by "Healthy Choice". Actually, the bacon can be omitted and still taste great.
Rating: Unrated
I am all for a little fat in a recipe for flavor but this one is so unhealthy I can feel my arteries clogging as I write this. Spending 3 hours preparing this recipe then sitting down to a fat laden meal is not what I would expect from a Martha Stewart recipe. What happened to healthy eating?
Rating: 5 stars
We love this recipe especially with the horseradish bread. We're just finishing up a kitchen remodel and this is the recipe my husband keeps requesting. It's great fresh and freezes well. When I cool it to freeze I do skim off most of the fat but I leave a little behind for flavor.
Rating: Unrated
This is my absolute, all time favorite recipe in the whole world! This soup is delicious and everyone will love it. It's definitely "company worthy"! You won't be disappointed in this one. The only change i made was using beef broth in place of the water.
Rating: Unrated
This soup is fantastic. The only change I made was to use beef broth in place of the water. We ate half and froze the leftovers. It was great the second time around as well. This really could be a company meal. I can't wait for Fall so I can make it again.
Rating: Unrated
I made this soup for my husband and he still can't say enough about how wonderful it was. I stored half of it in the freezer and it tasted just as good as the day i made it when I reheated it. My husband has bragged so much on this recipe, he is having guests over just for me to make it for them.
Rating: Unrated
Making this now, exactly to the recipe, and it's tasting good. I will, however, have to put in fridge overnight and skim off solidified fat, as it is almost done and has a lot of grease on top. I have in the past tried to skim fat off by using lettuce leaves, paper towels, etc. and although it helps, it doesn't get rid of enough. I have been married and cooking for 45 years and love, love, love Lucinda's down-to-earth recipes and the way she cooks. Right now she rivals Ina Garten with me!