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Beef Short Rib Tomato Soup (2/18/2011)

Beef Short Rib Tomato Soup

6 cups water
6 cups beef broth (divided)
2 lbs. beef short ribs
1 meaty soup bones
1 28 oz. can whole tomatoes, undrained
3 celery ribs, halved
1 large onion, quartered
1 teaspoon dried parsley
2 tsp. salt
1 ½ tsp. pepper
4 carrots, cut into small chunks
3 medium potatoes, peeled and quartered
1 cup sour cream
¼ cup all purpose flour
8 oz. egg noodles, cooked and drained

To make beef stock, in a large crock pot, add water, 5 ½ cups beef broth, short ribs, soup bone, celery, onion, parsley, salt, and pepper. Cover and cook on low 6-8 hours. Using a slotted spoon, remove meat to a separate plate. Allow to cool slightly. Remove the bones from meat, shred meat or cut into chunks. Remove the celery and onion quarters from broth and discard. Return meat to crock. Skim off excess fat if possible. (I put the crock in the refrigerator for several hours, then skimmed the fat off). When you are ready to finish cooking, add carrots, tomatoes, and potatoes. Cover and cook 4-6 hours on low or until vegetables are tender. In a bowl, mix together sour cream, flour and ½ cup beef broth. Add to crock pot and stir well. Continue to cook another hour on low. Add cooked noodles and heat through. Serve.


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