Caldo de Costilla: Restorative Beef Rib Broth

Why You’ll Love This Recipe

• Light, restorative broth with clean beef flavor and gentle aromatics.
• Comforting potato cubes and tender short rib make it satisfying yet not heavy.
• Bright finish from cilantro, scallions, and lime keeps every sip lively.
• Simple ingredients, minimal prep, and mostly hands-off simmering.

Grocery List

• Produce: White onion, garlic, scallions, cilantro, Yukon Gold potatoes, limes
• Dairy: None required
• Pantry: Bone-in beef short ribs, whole black peppercorns, bay leaves, kosher salt, arepas

Full Ingredients

For the Broth Base

• 2 lb (900 g) bone-in beef short ribs, English-cut
• 10 cups (2.4 L) cold water
• 1 medium white onion (about 8 oz), halved
• 4 garlic cloves, lightly smashed
• 1 bunch scallions: white parts for broth, green tops reserved for finishing
• 8–10 cilantro stems (reserve leaves for finishing)
• 1 tsp whole black peppercorns
• 2 bay leaves
• 2 tsp kosher salt (start here; adjust to taste later)

Potatoes and Finishing

• 1.5 lb (680 g) Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
• 1/2 cup thinly sliced scallion greens (from above)
• 1/4 cup loosely packed cilantro leaves, chopped
• More kosher salt and freshly ground black pepper to taste

To Serve

• 6 small arepas (3–4 inches wide), warmed
• 2 limes, cut into wedges
• Optional: Colombian ají, avocado slices, flaky salt

Step-by-Step Instructions

Step 1: Prep the aromatics and potatoes

Peel and halve the onion. Smash the garlic. Separate the scallion whites from the greens; thinly slice the greens and reserve for finishing. Pull cilantro leaves from stems; reserve leaves and keep stems for the broth. Peel the potatoes and cut into 1.5-inch chunks; keep them in cold water to prevent browning.

Step 2: Build the broth base

Place the short ribs in a large, heavy pot (at least 6 quarts). Add the cold water, onion halves, garlic, scallion whites, cilantro stems, peppercorns, bay leaves, and 2 tsp kosher salt. Bring to a gentle boil over medium heat, watching closely.

Step 3: Skim and simmer gently

As the pot approaches a boil, skim off any gray foam with a ladle to keep the broth clear. Reduce to a bare simmer. Partially cover and cook for 1 hour 30 minutes, adjusting heat to maintain a quiet simmer. The meat should be very tender and nearly pulling from the bone.

Step 4: Add potatoes and finish the meat

Drain the potatoes and add them to the pot. Continue simmering, uncovered, for 20–25 minutes, until the potatoes are just tender when pierced. Using tongs, lift out the ribs. Remove and discard the bones and any large connective pieces. Shred or slice the meat into bite-size pieces and return it to the broth.

Step 5: Season and brighten

Remove and discard the spent onion, garlic, cilantro stems, scallion whites, peppercorns, and bay leaves. Stir in the sliced scallion greens and chopped cilantro leaves. Taste and add more salt as needed (broths vary; plan on 1/2–1 tsp more). Grind in a little black pepper if you like. Let the soup rest off heat for 5 minutes to meld.

Step 6: Warm arepas and serve

Warm arepas in a dry skillet over medium heat until lightly crisp and heated through, about 3–4 minutes per side. Ladle the caldo into warm bowls, making sure each has tender beef and potato. Serve steaming with arepas and lime wedges; squeeze lime over each bowl just before eating.

Pro Tips

• Start with cold water and bring up slowly; it coaxes out flavor while keeping the broth clear.
• Keep the simmer gentle. A hard boil clouds the broth and toughens the meat.
• Add potatoes near the end so they stay intact and don’t cloud the soup.
• Use cilantro stems and scallion whites for the long simmer; add the delicate greens at the end for fresh aroma.
• For an even lighter broth, chill overnight and lift off the solidified fat before reheating.

Variations

• Pressure cooker: Cook ribs with aromatics and water on High for 35 minutes; natural release 15 minutes. Add potatoes and simmer on Sauté 8–10 minutes.
• Heartier add-ins: Add 1 cup yuca chunks or 2 ears corn (cut into thirds) with the potatoes for a regional twist.
• Spicy finish: Serve with Colombian ají or minced fresh chili for heat.

Storage & Make-Ahead

Refrigerate cooled caldo in airtight containers up to 4 days; the flavor deepens overnight. Freeze up to 3 months (hold back scallion greens and cilantro for when you reheat). Reheat gently to a simmer; add fresh cilantro and scallion greens just before serving. Arepas are best fresh; re-warm in a dry skillet.

Nutrition (per serving)

Approximate, without arepa: 320 calories; 16 g fat (6 g saturated); 23 g carbohydrates; 2 g fiber; 23 g protein; 720 mg sodium. Add about 150–180 calories per small arepa.