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Yemenite Short Rib Soup with Hawaij and Vegetables

A rich, slow-simmered Yemenite short rib soup made with beef short ribs and bones, hawaij, San Marzano tomatoes, and tender vegetables in a deeply flavorful broth. Hearty, comforting, and perfect for a cozy meal.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Course Main Course, Soup
Cuisine middle eastern, Yemenite
Servings 8

Ingredients
  

  • 1½ lb boneless beef short ribs cut into 2 in pieces
  • 1½ lb beef bones
  • 4 tbsp olive oil divided
  • kosher salt
  • 4 tbsp hawaij spice divided
  • 1 large yellow onion thinly sliced
  • 4 garlic cloves thinly sliced
  • 1 28 oz can of San Marzano tomatos
  • 10 cups chicken broth or water with consome
  • ½ cup cilantro sprigs plus more for serving
  • ½ cup parsley sprigs plus more for serving
  • 2 zucchinis cut into 1 inch pieces
  • 4 large carrots cut into 1 inch rounds

Israeli Couscous

  • 2 tbsp olive oil
  • 1 ¼  cup pearled Israeli couscous
  • 1 ¾ cup chicken broth or 2 tbsp consume mixed into 1 ¾ cup boiling water

Instructions
 

  • On a small tray combine short ribs with 2 tbsp of olive oil, 2 tbsp of hawaij and 1 tbsp of salt. Mix well, cover and place in the fridge for at least an hour or overnight.
  • Heat the remaining 2 tbsp of olive oil in a large, heavy pot over medium-high heat. Cook the short ribs about 5 minutes, turning so that they brown on all sides. Remove the meat and set aside.
  • Lower the heat to medium-low, add the onion, garlic and 2 tbsps of hawaij. Cook, stirring frequently until the onion has softened but not browned, about 10 minutes. Add the whole can of San Marzano tomatoes with the liquid, use a spatula to break up the tomatoes and cook for 10 more minutes.
  • Add back the reserved short ribs, beef bones, chicken stock, cilantro and parsley and bring to a simmer. Cook covered for 2 hours. 15 minutes before serving, add in the carrots and zucchini, sprinkle with a generous pinch of salt, cover and allow vegetables to cook.
  • Make Israeli couscous. Heat 2 tbsp olive oil in a small non-stick saucepan over medium heat. Add Israeli couscous and stir. Cook 4-5 minutes until the couscous begins to get brown and toasty but not burned. Add 2 tbsp of consume and 1 ¼ cup of boiling water (or the chicken broth) to the pan. Bring to a boil and then drop the heat to the lowest setting and cover. Cook for 18 minutes.
  • Serve beef soup with a couple spoonfuls of Israeli couscous and sprinkled with fresh parsley and cilantro leaves.
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