Caldo de Costilla

Caldo De Costilla (Short Rib Soup)

Category Main Course, Soup

Kitchen Colombian

Preparation 10 minutes

Cooking 1 hour 10 minutes

Total 1 hour 20 minutes

Serves 4 

Ingredients

• 4 beef short rib portions )
• 4 potatoes (golden, idaho, or russet)
• 8 cups water
• 6 stalks green onions
• 3 cloves garlic (or tbs minced)
• Fresh Cilantro to taste
• 1/8 tsp cumin
• 1 tbsp powdered beef broth or 1 cube beef bullion
• salt to taste

Instructions

1. Tie a bouquet of cilantro and green onions (3 stalks) with kitchen string.
2. Wash the rib and trim off excess fat. We put it in a pot, along with the water, the whole or slightly crushed garlic and the bouquet.
3. Add the beef bullion and cumin.
4. When it boils, lower the heat to medium, cover and cook for 40 minutes in a conventional pot and half the time if it is in a pressure cooker. Check that the meat is soft.
   
   While the meat is cooking
5. Peel potatoes. Cut them into quarters. Put them in a container with water so they don’t rust. Reserve.
6. Wash the vegetables well. Cut cilantro and onion (two stalks) should be very finely chopped. Reserve to add to the recipe later.
7. Cut chives (three stems) lengthwise in half or if you prefer they can be chopped.
8. After 40 minutes, remove the bouquet and discard.
9. Add the onion and chopped cilantro that were reserved.
10. Add the potatoes in.  Check seasoning and add salt to taste.
11. Bring to a boil, lower the heat to medium and cook for another 25 minutes or until the potatoes are soft.
12. Serve hot, mix finely chopped onion and coriander very well and add to the broth. Accompany with chocolate and bread or with arepa.

Recipe Notes

• Salt is not recommended at the beginning because the rib takes longer to soften.  Add it after 40 minutes.

• The broth with contain the fat which is expected and adds flavor.  To remove it though, prepare it in advance and let it cool. In this way the layer of fat will remain on top, it is removed. If you take it to the fridge, there will be a solid layer of fat that is easily removed.

• If you want to shorten the time, you can put the rib in a pressure cooker for about 30 minutes and continue cooking as shown in the recipe.

• A touch of pepper is optional.

You can find photos of the preparation here:

https://antojandoando.com/recetas/sopas-y-cremas/caldo-de-costilla/

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