This Yemenite short rib soup is deeply comforting, richly spiced, and perfect for slow, cozy cooking days. I adapted this recipe from Zahav by Mike Solomonov, a book I return to often for its bold flavors and thoughtful approach to Middle Eastern cooking. The combination of beef short ribs and bones, hawaij, tomatoes, and vegetables creates a broth that’s layered, fragrant, and incredibly satisfying.
Over time, I made this version my own, letting it simmer low and slow, leaning into the warmth of the spices, and adding vegetables that soak up every bit of flavor. It’s the kind of soup that fills the kitchen with the best smells, tastes even better the next day, and feels like something meant to be shared around the table.
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.
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.