Caldo de Costilla (Colombian Beef and Potato Soup)
Caldo de Costilla (Colombian Beef and Potato Soup) is a easy Colombian recipe that serves 6. 350 calories per serving. Recipe by J. Kenji López-Alt on YouTube.
Prep: 12 min | Cook: 3 hrs | Total: 3 hrs 27 min
Cost: $20.60 total, $3.43 per serving
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
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
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
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
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
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
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
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
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
Dietary info: Gluten-Free, Dairy-Free, Nut-Free
Ingredient Substitutions
- Instead of Beef Short Ribs: Beef Oxtail, Beef Shank, Beef Chuck
- Instead of Scallions: Green Onions
- Instead of Yellow Onion: White Onion, Sweet Onion
- Instead of Garlic Cloves: Garlic Powder (1/2 tsp)
- Instead of Cilantro: Parsley
- Instead of Cumin Seeds: Ground Cumin (1/2 tsp)
- Instead of White Potatoes: Red Potatoes, Yukon Gold
- Instead of Salt: Kosher Salt
Equipment Needed
- Large Stockpot (6‑qt or larger)
- Fine Mesh Strainer
- Ladle
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Wooden Spoon
- Tongs (optional)
Critical Steps — Do Not Skip
- Skim the foam when the broth first boils to keep it clear.
- Maintain a low, gentle simmer for the full 2.5–3 hours; high heat makes the broth cloudy.
- Season the broth before adding potatoes so they absorb salt.
- Use waxy potatoes and add them only for the last 30 minutes to avoid disintegration.
Chef Tips from the Video
- Toast the cumin seeds briefly in the dry pot before adding water for extra aroma.
- Reserve the cilantro stems for the broth; they add flavor without making the garnish bitter.
- If you like a richer mouthfeel, stir in a tablespoon of butter or a splash of cream just before serving.
Troubleshooting
Broth is cloudy.
Start with cold water, skim the foam thoroughly, and strain through a fine mesh. Avoid a hard boil.
Ribs are still tough after 3 hours.
Continue simmering on low heat for another 30‑60 minutes; ensure the heat is low enough that only a few bubbles rise.
Potatoes fall apart and thicken the broth.
Use waxy potatoes (red, Yukon Gold) and add them only for the final 30 minutes. If they break, blend a small portion of broth with a whisk to smooth it.
Storage
Refrigerator: Cool to room temperature, then refrigerate in an airtight container for 3–4 days. Keep ribs submerged in broth.
Freezer: Freeze in freezer‑safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the broth a day ahead; store ribs under the broth in the refrigerator.
- Reheat gently over low heat; add fresh potatoes just before serving for best texture.
Frequently Asked Questions
What is the cultural significance and history of Caldo de Costilla in Colombian cuisine?
Caldo de Costilla is a beloved Colombian comfort soup, traditionally served after late‑night celebrations as a hangover cure. Its simple, bone‑based broth reflects the country’s resourceful cooking style, turning inexpensive cuts like short ribs into a nourishing, communal dish.
What regional variations of Caldo de Costilla exist within Colombia?
In the Andean highlands, the soup often uses waxy white potatoes and may include a pinch of ají (hot pepper). In coastal regions, cooks sometimes add plantains or corn kernels for extra sweetness. Some families also finish the broth with a splash of lime juice.
How is Caldo de Costilla traditionally served in Colombian celebrations?
At large parties and weddings, the soup is ladled into deep bowls with a rib bone, potatoes, and a generous sprinkle of fresh cilantro and scallions. It’s served hot right after midnight so guests can recover and keep dancing.
What occasions or festivals in Colombia commonly feature Caldo de Costilla?
Caldo de Costilla is a staple at weddings, birthday parties, and especially after-nightclub events where revelers need a hearty, salty broth to counteract alcohol. It’s also popular during cold mountain festivals in the Andes.
What authentic ingredients are essential for a traditional Colombian Caldo de Costilla?
The core ingredients are beef short ribs (or other braising cuts), water, onion, scallions, garlic, cilantro, cumin seeds, and waxy white potatoes. Salt is added at the end; no tomatoes or heavy spices are used in the classic version.
What other Colombian dishes pair well with Caldo de Costilla?
Serve the soup alongside arepas, empanadas, or a simple avocado salad. A side of fried plantains (patacones) or a slice of cheese (queso fresco) complements the broth’s richness.
How has Caldo de Costilla evolved in modern Colombian cooking?
Modern chefs sometimes enrich the broth with a splash of cream, add star anise for a subtle spice note, or finish with lime juice for brightness. However, the core technique—slow simmering of beef bones with minimal aromatics—remains unchanged.
What are the most common mistakes to avoid when making Caldo de Costilla?
Common errors include boiling the broth too hard (which makes it cloudy), skipping the initial skim of foam, and overcooking the potatoes so they dissolve into the broth. Also, neglecting to season the broth before adding potatoes can leave the soup under‑salted.
Why does this Caldo de Costilla recipe use a low bare simmer instead of a rapid boil?
A gentle simmer extracts collagen and flavor without emulsifying fats into the liquid, keeping the broth clear and silky. A rapid boil agitates the proteins, causing cloudiness and a greasy mouthfeel.
What does the YouTube channel J. Kenji López‑Alt specialize in?
The YouTube channel J. Kenji López‑Alt focuses on science‑based cooking, breaking down classic recipes with detailed technique explanations, and offering practical, home‑cook‑friendly versions of comfort foods and international dishes.
How does the YouTube channel J. Kenji López‑Alt's approach to Colombian cooking differ from other Latin American cooking channels?
Kenji emphasizes minimal ingredient lists, hands‑off cooking methods, and clear explanations of why each step matters, whereas many Latin American channels may focus on more elaborate spice blends or traditional garnish variations.
Last updated: August 11, 2026
