This post is also available in Spanish
Caldo de Costilla is a rich and delicious soup made with beef ribs, potatoes, carrots and herbs, and is from the Andean region of Colombia. This Beef Soup is usually served for breakfast and it is the best cure for a hangover, or Guayabo in Colombia.
Short ribs are the best and the most commonly used meat for this soup. The other two ingredients of the dish that I consider essential to this soup are cilantro and potatoes.
It is a wonderful soup for the cold weather, warm, soothing and flavorful to the last spoonful. I love serving mine with arepa, aji, avocado, and white rice on the side.
Buen provecho!
Ingredients
(About 4 to 6 servings)
- 3 pounds of short ribs
- About15 cups of water
- 1 teaspoon ground cumin
- 1/4 teaspoon of ground achiote
- 5 garlic cloves
- 1 cup of onion, diced
- 6 scallions, chopped
- 1/2 cup of chopped fresh cilantro
- 1 pound of potatoes, peeled and cut into chunks
- 2 large carrots, peeled and sliced
- Salt and pepper to taste
Directions
- Place the ribs in a large pot with the cumin, achiote salt, pepper, and the water.
- Bring to a boil, reduce heat and simmer for about one hour. Place the garlic, onions and scallions in a blender with 1/4 cup of water and blend for about 1 minute. Add this mixture to the pot and cook for 40 minutes more.
- Add half of the cilantro, potatoes and carrots. Season with salt and pepper and cook for 25 to 30 minutes more or until the potatoes are tender.
- Sprinkle with chopped cilantro and serve warm.
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Heather @girlichef says
What a wonderfully simple and comforting dish! Reminds me of Caldo de Res!
Evelyne@cheapethniceatz says
Great soup full of warmth, perfect for a super rainy day like we are having here today
Belinda @zomppa says
Gosh, that broth looks so amazing!!! Wouldn’t be able to pass this up.
Joanne says
What a richly flavored soup!
rebecca says
looks wonderful and full of flavor so want to visit your country
Lyndsey@TheTinySkillet says
I would love this for breakfast! That is a big meal though…I am trying to eat a bigger breakfast and les for lunch then less for dinner. What a great way to start your day!
Chris says
Hangover breakfast? Wow, that would definitely take care of it. Do you just put a spoonful of aji right into your bowl?
Erica says
Yes, It is fantastic,Chris!Try it!
DianeStetson says
Yes, I do
I live in South Florida and you can buy this ready-made at any bodegon supermarket
$5 I eat it for three times
Andrea says
Ah, el levantamuertos tradicional colombiano. Le pasé la página a un amigo de Texas y estoy pendiente de que me cuente cómo le pareció.
Mary2 says
Erica! thanks for making cooking easier, I make many Colombian dishes but sometimes can not find all the ingredients and what I love about your recipes is that you use the ingredients easier to get here in USA and the food is delicious. Today I cooked Caldo de costilla… Buenisimoo!!
Clara says
Erica, I made this simple Colombian soup yesterday and it was so delicious. Just like my mom’s Caldo de costilla. I served with white rice and avocado. Perfect Colombian Food! Wonderful Colombian cuisine site!
Erica says
Thank you so much for visiting and leaving a comment,everyone!
Mia says
Hello, can you give me the recipe for the condiment on the side?
Peter Matthews says
Caldo Costilla My favourite Colombian dish apart from…………………………..
Chuzos, San Cocho, Empanadas, Ajiaco, Tamales, Frioles, Chicharonnes, Arepas con queso, Chorizzo ( hecho en Carritos Restaurante Armenia!!)
Pao says
Hi…. I leave in Sweden. Don’t know if I would be able to find ACHIOTE. What can I use instead?
Luis Mosquera says
Just skip it, its just for color
Fernando says
Two critical ingredients, white flavor rich potatoes and fresh one-day harvested cilantro, and of course, reeeeeaaally well and look boiled short ribs, the meat have to fall from the bone like butter.
Portcity Dave says
I love your website and love this dish. It’s one of the favorite dishes of my colombian girlfriend.
many thanks Erica
Carito says
Ya lo estoy haciendo para pasar guayabo del cuatro de julio!
Nick C. says
I can never leave anything alone! I made this recipe as written the first time and my family LOVED it. However, I thought that there was a little tweaking that could be done. I replaced the achiote with saffron. I added one ribbed and seeded Jalopeno and 2 Tbsp puréed lemon grass to the purée. I replaced half of the cilantro with a thin sliced Italian Parsley. I used Ukon Gold scrubbed unpeeled potatoes and scrubbed unpeeled carrots. The results were nothing short of wonderful. I know that I bastardized a classic recipe but the results were well worth the extra effort. Please try my alterations AFTER you have tried the original recipe. My changes only alter the flavor slightly but they make a world of difference. Thank you for taking the time to read my post.
Anonymous says
Then is not really “Colombian caldo de costilla”, but you variations of this Caldo de Costilla sound great .
Lisa says
I have been looking for this recipe forever, it’s my daughter’s favorite and there Lita makes it every time she visits from Bogota. Thanks!
Maria says
Thank heaps for this wonderful recipe! I’m a Venezuelan girl living in Australian and my partner is Colombian, whenever he misses home I whip out your website for some comfort food, I love how thorough you are with all your recipes!
Maria says
Hi Erica,
Have you tried it in the instapot? For how long should I cook it for?
Thank you
Erica Dinho says
No, I am going to buy one to make my recipes.
Celia Smith says
I’m going to try it today, but let us know how long you do it for.
Jeanna says
Did you make it in the Instant Pot yet? How long did you cook it? My son-in-law is from Bogota and I want to make this for him for Christmas brunch. I would like to use my Instant Pot too.
Thank you!
Maria says
Thank you for the recipe. Question: when do you add the other half of potatoes?
Lucy says
She meant that you add half the cilantro, reserving half for garnish, but you add all the potatoes and carrots at the same time.
Lucy says
My husband is from Bogota and I can always count on your recipes when he is feeling a bit homesick (we live in NY). I made this today in an electric pressure cooker similar to an InstaPot. I just used the machine’s settings and cooked the ribs, cumin, achiote, salt, pepper, and water (beef broth substituted) on the stew setting for 20 mins, then I added the remaining ingredients and used the soup setting for an additional 20 minutes. My husband is all about the broth and doesn’t care about the meat, so I used only 1 lbs. and used some beef broth in place of the water. He preferred his served with white rice and no ahi, but then he dumps in hot sauce. I made the aji for myself because it has more flavor than hot sauce if you ask me.