Caldo de Costilla (Colombian Beef and Potato Soup)

Ingredients

• 2 lb Beef Short Ribs (cut into 2‑inch pieces, bone‑in)
• 3 Scallions (white and green parts, roughly chopped)
• 1 Yellow Onion (cut in half, keep skins on for flavor)
• 3 Garlic Cloves (lightly smashed)
• 1/2 bunch Cilantro (roughly chopped, divided for garnish)
• 1 tsp Cumin Seeds (toasted lightly in the pot)
• 4 White Potatoes (medium, waxy (e.g., red potatoes or Yukon Gold), cut into 1‑inch chunks)
• 2 tsp Salt (adjust to taste; broth should be fairly salty)
• 8 cup Water (cold water, enough to fully cover ribs and aromatics)

Instructions

1. Prep aromatics

   Roughly chop the scallion greens and whites, halve the onion (keep skins on), lightly smash the garlic cloves, and gather the cilantro. Measure out 1 tsp cumin seeds.

   Time: PT5M

2. Combine ingredients in pot

   Place the beef short ribs in the large stockpot. Add the chopped scallions, onion halves, smashed garlic, cilantro stems (reserve leaves for garnish), and cumin seeds. Cover with cold water, about 8 cups, ensuring the meat is fully submerged.

   Time: PT2M

3. Bring to boil and skim

   Increase heat to high and bring the pot to a rolling boil. As soon as it boils, reduce to a gentle simmer and skim off the foamy scum that rises to the surface with a ladle.

   Time: PT10M

4. Simmer the ribs

   Reduce heat to low, keep the broth at a very gentle bare simmer, cover the pot, and let cook for 2.5–3 hours, or until the short ribs are fork‑tender and the meat slides off the bone easily.

   Time: PT3H

5. Strain the broth

   Using tongs, remove the ribs and set aside. Pour the broth through a fine mesh strainer back into the pot, discarding the solids.

   Time: PT5M

6. Season the broth

   Taste the clear broth and season generously with salt (about 2 tsp, adjust to preference). The broth should be noticeably salty because the potatoes will absorb some seasoning.

   Time: PT2M

7. Cook potatoes

   Add the potato chunks to the seasoned broth. Bring back to a gentle boil, then reduce to a low simmer and cook for about 30 minutes, or until the potatoes are fork‑tender but still hold their shape.

   Time: PT30M

8. Finish and serve

   Return the short ribs to the pot to re‑warm for 2–3 minutes. Ladle broth, potatoes, and a rib piece into bowls. Garnish with chopped cilantro leaves and the green parts of the scallions.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g