Caldo de Costilla (Colombian Beef Rib Soup)
- Total Time
- About 3½ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1bunch cilantro, leaves and fine stems
- 8scallions
- 1yellow onion, skin removed, halved pole to pole
- 5 to 6medium cloves garlic, lightly smashed
- 1teaspoon whole cumin seeds
- 3 to 4pounds beef short ribs, oxtail or beef shins
- Salt
- 1pound firm, nonstarchy potatoes, such as red bliss or Yukon Gold
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
1667 calories; 144 grams fat; 63 grams saturated fat; 0 grams trans fat; 65 grams monounsaturated fat; 5 grams polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 61 grams protein; 1358 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Reserve a small handful of cilantro and 5 scallions. To a large stockpot or Dutch oven, add the split onion, the garlic cloves, the cumin seeds and the beef. Cover with water by 2 inches (3 to 4 quarts total).
- Step 2
Bring to a simmer over high heat, then reduce heat to maintain a very bare simmer. Using a ladle, skim off and discard any solid scum that has collected on the surface. Roughly chop the remaining cilantro and scallions, and add them to the pot. Cover and cook until the beef is tender and a skewer or knife shows no resistance when poked through the meat, 2½ to 3 hours.
- Step 3
Using tongs or a skimmer, remove the meat with the bones to a large plate and set aside.
- Step 4
Set a fine mesh strainer in a large bowl and strain the broth. Discard the solids. Scrub out the pot, then return the broth to it and season to taste with salt. (It should taste quite salty.) Proceed immediately to the next step, or return the beef to the broth and refrigerate in sealed containers for up to a week before continuing (or adapting into one of the alternate serving methods, see Note).
- Step 5
Peel the potatoes, halve or quarter them lengthwise, then cut crosswise into ⅓- to ½-inch-thick slices and add them to the broth. Simmer the potato slices in the broth until tender, 10 to 12 minutes. Return the beef to the broth.
- Step 6
Roughly chop the reserved cilantro and scallions, and add to the broth. Serve immediately.
Tips
- After chilling at the end of Step 4, the beef and broth can be adapted into other dishes. For instance:
- • A simple take on pozole verde: Reheat a couple quarts of the broth and beef with 1 (30-ounce) can drained hominy and a big pinch of dried oregano. Serve with sliced cabbage, diced yellow onion, thinly sliced radish, lime wedges and tortillas or tostadas.
- • Faux pho: Simmer a couple quarts of broth with whole star anise, a cinnamon stick, a small handful of coriander seeds and some sliced ginger for 15 minutes. Strain broth. Add braised beef, some sugar, a dash of fish sauce and cooked pho noodles. Serve with basil and cilantro leaves, fresh bean sprouts, sliced onion, lime wedges and chiles.
- • Easy beef-barley soup: Simmer a couple of quarts of broth with ½ cup each of finely diced carrots, celery, onion and pearled barley until vegetables and barley are tender. Add some braised beef (deboned and shredded, if you prefer), a good grind of black pepper and a handful of minced fresh parsley leaves.
Private Notes
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Cooking Notes
Equilibrist
Simple for sure, but still a special-occasion meal if you factor in the cost of short ribs or oxtail these days. Where I am, they run at least $12 a pound, so that is some mighty expensive soup.
jill
I made this using neck bones (all I could find at a decent price). I would advise adding the cumin seeds when adding the scallions and cilantro, since they're so light they floated up with the scum and it was impossible to avoid scooping them out. There was a sort of thinness to the broth, I can definitely see it as a base that other things should be added to
jill
Another note: After straining the soup it should be chilled so the fat can be removed. I followed the instructions and chilled it after cooking the potatoes and adding back in the beef, and it's impossible to skim the fat off with so many solids in there. Chill, then skim and cook potatoes
Scott M.
This recipe proves food can be delicious without complicated flavors or techniques. I used beef shank rounds and neck bones, which are far more economical that short ribs. I recommend a generous three-finger pinch of chopped cilantro and green onion for each bowl.
ciaobella
Born in Mexico, we grew up with this special soup. We always seared the meat for extra beefy flavor. Now the short ribs are pricey, but you can use chuck roast, cut into chunks and sear. We added chunks of carrots, onions, potatoes quarters, tomatoes. Wedged cabbage slices topped the soup before it's last simmer. All seasonings mentioned, and served with a side of salsa or pico. For a more filling meal, add a spoon or two of Mexican rice. Serve with freshly made warm corn tortillas.
davidA
I grew up in Colombia and this is a wonderful pick-me up soup! So simple and satisfying. My mother suggested me to only add the cilantro bunch during the cook, but at the end only top with green onions (the broth already has a lot of cilantro flavor already). I also used boneless short ribs and the result is much better (absent the price difference). The cumin seeds should be added after you scoop out the scum.
Zac
Hearty soup that reminds me of haejangguk or Korean Hangover Soup without the spicy gochujang. I couldn’t find the oxtail or short ribs so I tried it with beef rump roast which still came out very tender. I also added half a jalapeño in the beginning and the subtle heat from that blended nicely with the fresh cilantro. Also, the number one ingredient is salt. Without a healthy amount of salt, it’ll be pretty bland. Add enough though and all the flavors just pop. Will definitely make this again.
DreaAn
I lived Bogota (expat) and loved it. I subbed parsley for cilantro. The soup was flavorful and lovely, and I will make it again. I think Colombians can make this soup to cure hangovers, because many Colombians have live-in help--this is a time consuming recipe, and no way I could throw a batch together in the midst of a hangover. I read the recipe several times, yet was a bit confused by the first application of herbs and scallions. I shredded the beef and added to soup without bones. Sabroso!
NJfoodie
Bring the water to a boil with only the meat, then skim until you get bored. Then add the halved onion, green onion, cilantro, and cumin seeds. If you follow the recipe as written, it will be impossible to skim effectively. Many traditional recipes add carrots, but that cruciferous dimension can be gotten by adding a small bunch of parsley with the cilantro. I don't really see the point of waiting to add salt until the end. I added it with the aromatics. Very tasty!
Kim
Delicious-both light and rich at the same time. I did use short ribs, and they were amazing. Took the advice of reviewer ciaobella and boosted the flavor of the broth by adding a bit of cabbage, carrot and tomato to the liquid when cooking the meat. After removing the meat at 2.5 hours, I continued cooking the broth, lid off, with with the veg and bones (many had fallen off) for about 30 minutes to concentrate the flavors. Strained as directed, but did not remove any fat - I like the fat :)
Victoria Corredor Smith
I was recently in Cúcuta, Colombia. I had this soup(caldo), and also with chicken, it was absolutely delicious! I grew up eating this type of food, but had forgotten how delicious it was! And it sure did make my stomach feel better after a long flight and many activities the day before! My stomach was in knots, my father was dying. And my nerves were crazy. The soup was very soothing! Muy delicioso! Gracias
Myllil
Question- I've made variations of this broth/soup over the years but don't short ribs leave quite a bit of fat to clear out? I liked one suggestion of using cut up chuck roast, neck bones and general soup bones. Any suggestions on easy methods of getting a clear beef broth as in the photo? Thanks, love the recipes and suggestions
Bazz
5 stars with a few tweaks: -I used oxtail that was on sale which was great but very fatty so would recommend trimming some fat before simmering so broth doesn’t get too oily (had to scoop a lot of oil out); -salt & pepper the meat well before simmering OR add bouillon cube to the water while everything simmers so meat absorbs some sodium (meat will be bland otherwise). -Took closer to 4-5 hours to get the meat totally tender. Great recipe overall!!
Caroline
Definitely a thin soup with a delicate flavor. I added roughly cut carrots, and a tablespoon of Better than Bouillon to add sweetness and savor. Delicious.
Miguel
You could also use Osso buco instead of ribs.
Hannah
As others have mentioned, neck bones make for a delicious and economical alternative considering the prices for short ribs and oxtail right now.
Sasha
I do wish you could give the weight, or chopped volume, of the cilantro. Bunches come in very different sizes in different places. Thank you!
Juliet
For those who are saying that the beef makes this an expensive dish, try buying it at Aldi. Aldi has beef ribs at a very nice price. I plan to make this brothy soup!
martha
I’ve been sick with this week with Covid, when I saw this recipe I sent it to my sister and asked her to make it for me . It was so delicious and brought back memories from my country Colombia
jill
Another note: After straining the soup it should be chilled so the fat can be removed. I followed the instructions and chilled it after cooking the potatoes and adding back in the beef, and it's impossible to skim the fat off with so many solids in there. Chill, then skim and cook potatoes
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