This Beef Short Rib and Vegetable Soup is a family legacy, more than just a recipe—it’s a story passed down through the generations. I grew up eating this soup, first made by my Nonna, then passed down to my mom, and now a treasured staple that I make all the time (that my kids are obsessed with).
It truly embodies my favorite kind of cooking: simple, whole ingredients transformed into an incredibly flavorful meal. I have the warmest memories of this soup simmering on the stove or in the slow cooker throughout the winter months. Filled with fall-off-the-bone short ribs, potatoes, and fresh vegetables simmer in a rich beef and tomato broth, this recipe is one of the best soups you will ever taste.
Beef Short Rib and Vegetable Soup
Equipment
- large stock pot or dutch oven
Ingredients
- 2 lbs short rib, bone In
- 15 cups cold water
- ¾ cup canned crushed tomatoes
- 3 yellow potatoes, whole, peeled
- 3 celery stalks, cut in half
- 3 carrots
- 1 yellow onion, whole
- 2 garlic cloves, whole, peeled
- 2 bay leaves
- 1 tbsp salt
- 400 grams ditalini pasta, macaroni or orzo also work
- parmesan or pecorino romano cheese, finely grated, for serving
Instructions
- Place the beef bones (short ribs) in a large pot and cover with enough cold water to completely submerge them (the water used for this initial boil is not the 15 cups of cold water specified in the main recipe instructions).Bring the water to a high heat and allow it to come to a rolling boil.Once boiling, a grey or white foam/scum will rise to the surface. Using a slotted spoon or large ladle, skim off and discard this foam.After a quick 3 to 5 minutes of boiling, drain the water completely. Rinse the bones thoroughly.
- To a clean pot, preferably a dutch oven or other heavy bottom bot, add the 15 cups of cold water, the rinsed short ribs and the rest of the ingredients (except the potatoes).
- Cover and simmer on low for a min of 3 hours, and up to 10 hours for a richer more flavourful broth. I typically let this simmer for about 7 hours.Sammys tip: be sure you have this on low simmer – this will give you the best flavor.During the first hour of simmering, you might see more scum or fat rise to the surface. Just take your ladle and gently remove it from the top as it appears
- During the last hour of cooking add the potato and salt and then cover again and cook for another hour or so.
- Remove from heat and discard the onion, whole garlic cloves and bay leaves.
- Take the bones out of the broth and set them aside to cool slightly.Once the bones are cool enough to handle, remove any beef meat from them and return the meat to the pot. Discard the bones.You can also chop the potatoes, carrots, and celery before adding them to the broth, or you can add them whole and slice them in your bowl just before eating (which is the way I do it).
- Prepare the pasta according to the package directions.To serve, place a portion of the cooked pasta into each bowl. Ladle the broth, meat, and vegetables over the pasta.
- Finish with fresh cracked pepper and a generous grating of parmesan or pecorino romano cheese.Sammy's tip: do not add the cooked pasta directly to the large pot of broth. Serving the pasta separately in the bowl prevents it from soaking up all the liquid, which keeps your soup base perfect for refrigerating or freezing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use boneless beef short ribs?
No, we strongly recommend using bone-in short ribs. The bones contain collagen, which breaks down slowly during simmering. This is essential for giving the broth a rich beef flavour.
Can I make this soup in a slow cooker (Crock-Pot)?
You can absolutely make this in a slow cooker! I still recommend blanching and rinsing the short ribs as directed in the recipe card. After rinsing, add all ingredients (not including the pasta) to the slow cooker and cook on low for 8 to 10 hours. Cook the pasta on the side.
Why do I add the potatoes during the last hour of cooking?
While you can add them earlier, we recommend adding the potatoes during the last hour because slow-cooking them for 8 to 10 hours can cause them to break down too much. This releases starch, which can make the soup broth cloudy.
What type of pasta should I serve with this soup?
We traditionally use ditalini pasta, but any small pasta shape works well! Orzo, small macaroni, or tubetti are all great choices that complement the soup beautifully.
Can I freeze this soup?
Yes, this soup freezes wonderfully! Just be sure to freeze the broth base without any pasta added, as the noodles will become mushy and absorb all the liquid upon thawing. I recommend freezing in an airtight container or freezer safe bag.
How long can this soup be stored in the fridge?
Stored in an airtight container, the soup base will last in the refrigerator for up to three days.
I thought I would hate this as a soup but it blew my mind!