By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 20
389 cal · 150 min
Beef Short Rib Soup with Vegetables and Macaroni
Recipe GLPR422903e49ce7e8
Rate this recipe
Average rating: 4.3 (1)
A hearty, deeply flavored beef short rib soup loaded with tender vegetables and macaroni pasta. Beef short ribs and optional marrow bones simmer slowly with onions, carrots, parsnips, turnips, and potatoes to create a rich, nourishing broth. Fresh parsley, scallions, and aromatic herbs infuse the soup with bright flavor. The macaroni is cooked separately to maintain texture and prevent it from absorbing all the broth. Finished with fresh scallion greens and cilantro for a refreshing contrast.
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Ingredients
5 whole Beef short ribs
1 package Marrow bones (optional, for enhanced flavor)
1 medium Yellow onion, quartered
3 small Carrots, cut into chunks
1 whole Parsnip, cut into chunks
1 whole Turnip, roughly chopped
1 small Red potato, cut into small chunks
½ cup Fresh parsley (stems included), chopped
1 bunch Scallions (white part), chopped
8 oz Dried macaroni pasta
2 tbsp Extra virgin olive oil
2 tbsp Sea salt
Black pepper
Maggi Seasoning Sauce
Dried herbs and spices (optional)
½ bunch Scallion greens, finely chopped
½ bunch Fresh cilantro, roughly chopped
Directions
Fill a large soup pot with water and bring to a rolling boil over high heat.
Add the beef short ribs and marrow bones (if using) to the boiling water. Return to a boil.
Add the quartered onion, carrot chunks, parsnip, turnip, and potato to the pot.
Once the broth reaches a rolling boil again, use a skimmer or spoon to carefully remove all the scum and impurities that rise to the surface. Discard them.
Stir in the chopped parsley (including stems) and the white part of the scallions.
Season the broth with 2 tablespoons of sea salt, several grinds of black pepper, a few dashes of Maggi Seasoning Sauce, and any additional dried herbs or spices you prefer.
Cover the pot with a lid and reduce heat to maintain a gentle simmer. Cook for 1 to 1½ hours, until the short ribs are very tender and the broth is rich and flavorful.
Carefully remove the beef short ribs and marrow bones from the pot using tongs or a slotted spoon and place them in a large bowl to cool slightly. Once cool enough to handle, scoop the marrow from the bones (if using) and cut into small pieces. Separate the meat from the short rib bones and cut into bite-sized pieces. Discard all bones and return the meat and marrow back into the simmering broth.
In a separate pot, cook the macaroni according to package directions. Add a drizzle of olive oil to the pasta water to prevent sticking. Drain the cooked macaroni in a colander and set aside. Do not add the pasta to the soup at this stage, as it will continue to absorb liquid and become overcooked if left in the broth overnight.
To serve, place a portion of cooked macaroni into each bowl and ladle the hot beef short rib soup with vegetables and broth over it, ensuring each bowl receives meat, vegetables, and plenty of flavorful broth. Taste and adjust seasoning as needed. Garnish each serving generously with fresh scallion greens and chopped cilantro.
Comments
This is a genuine slow-cooker soup that yields 20 servings and hangs together well for a crowd, with honest ingredients available at any Charlotte chain—every vegetable is standard, and Maggi seasoning sits at Food Lion or Harris Teeter. The 150-minute stated time is realistic if you're simmering unattended, though expect closer to 180 minutes if you're starting from whole short ribs and marrow bones, not precut; count the first 30 minutes of browning and the cleanup as part of the cook day. Cost per serving lands under $2 on short ribs when bought on a Harris Teeter or Food Lion sale, and this is leftovers gold—it reheats perfectly and tastes better the next day. One caveat: the recipe lists both scallion and cilantro at the end but does not say how much or when to add them; the unfinished instruction means you are guessing on final seasoning, which matters in a delicate broth.
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