1. Fill a large stockpot with water based on how much broth you’d like. Add beef short ribs and boneless beef roast pieces. Stir in garlic powder, cumin, beef bouillon (start with 1–2 tablespoons), salt, and black pepper.

2. Bring to a boil over medium-high heat. Reduce heat and simmer uncovered for about 45 minutes, or until the beef is tender and starting to fall apart.

3. Pour in the tomato sauce and stir to incorporate. Taste the broth and adjust the seasoning—this is the moment to enhance the base flavor. Add more beef bouillon, garlic powder, or cumin if needed.

4. Add sliced carrots, potatoes, and zucchini (if using). Simmer for about 10–15 minutes until the vegetables are nearly tender.

5. If you’re adding Mexican rice directly to the pot, this is the time to stir it in. Otherwise, keep it on the side for serving.

6. Place the corn halves and cabbage wedges into the pot. Simmer for another 5–10 minutes, or until everything is soft and well infused with the flavorful broth.

7. Ladle the soup into deep bowls. Add Mexican rice if not already in the pot. Garnish each bowl with lime wedges, spicy salsa, or a spoonful of pico de gallo for an extra layer of brightness and heat.