Colombian
⭐ Highly Rated
25 minmedium
ColombianBreakfast
Recipe Story
origins & traditionsCaldo de Costilla is a beloved traditional dish deeply rooted in the high-altitude regions where a hot, nourishing broth is essential for morning warmth. This recipe features tender beef ribs simmered slowly with aromatic cilantro, garlic, and scallions until the meat falls off the bone. The addition of creamy potatoes and starchy yuca creates a satisfying texture that balances the rich, savory broth. Often enjoyed in local markets and family kitchens, this dish represents the essence of comfort food, providing both sustenance and soul-warming satisfaction. The long, gentle cooking process allows the flavors to meld beautifully, creating a broth that is both light yet deeply flavorful, perfect for those cool mornings or whenever you need a restorative meal.
Instructions
step by step0/12 done
Rinse the beef ribs under cold water and pat dry with paper towels. Cut into individual rib portions if needed.
Fill a large stockpot with 10 cups of water and bring to a boil over high heat.
Add the beef ribs to the boiling water and cook for 5 minutes, skimming off any foam that rises to the surface.
Reduce heat to medium-low and add the roughly chopped onions, minced garlic, whole scallions, and cilantro sprigs.
Season with salt and black pepper to taste. Cover partially and simmer for 60 minutes, stirring occasionally.
While the ribs are cooking, peel the potatoes and yuca. Cut potatoes into quarters and yuca into 2-inch chunks.
After the initial 60 minutes, add the potatoes and yuca to the pot.
Continue simmering for an additional 25-30 minutes until the vegetables are tender and the meat is falling off the bone.
Taste and adjust seasoning with additional salt if needed.
Remove the cilantro sprigs and scallions before serving.
Ladle the broth, ribs, and vegetables into deep bowls.
Garnish with fresh chopped cilantro and serve immediately with lime wedges on the side.
Caldo de Costilla
3.9 (76)
A hearty traditional beef rib broth infused with cilantro, potatoes, and yuca, served as a warming morning meal that brings comfort and energy to start the day with authentic flavors.
medium
1h 50m
6 servings
Ingredients
0 of 8 checked
Main Ingredients
- 1200 grams beef-steak, beef short ribs, cut into portions
- 4 pieces potatoes, peeled and quartered
Aromatics
- 2 pieces onions, roughly chopped
- 6 cloves garlic, minced
- 8 tablespoons cilantro, fresh sprigs, plus extra for garnish
Seasonings
- 2 teaspoons salt
- 1 teaspoons black-pepper, freshly ground
Garnish
- 2 pieces lime, cut into wedges
Chef Tips
expert advice•For the most authentic flavor, use bone-in beef short ribs rather than back ribs.
•The collagen from the bones creates a richer, more flavorful broth.
•Some regions add a touch of cumin for extra depth.
•If yuca is difficult to find, you can substitute with additional potatoes or cassava.
•The broth should be clear and golden; continuous skimming during the first 15 minutes of cooking ensures this.
•For a spicier version, add a whole aji pepper during cooking and remove before serving.
•This dish tastes even better the next day as the flavors continue to develop.
•Traditionally served with white rice on the side and sliced avocado as a garnish.
•For a heartier version, add corn on the cob cut into thirds during the last 20 minutes of cooking.
