Name: Caldo de costilla
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Colombian
Ingredients: 900 g meaty bone-in beef ribs, cut into serving pieces; 2.4 L cool water; 120 g long scallion, divided and roughly chopped; 10 g garlic (about 2 large cloves), lightly crushed; 8 g fine salt, divided or adjusted to taste; 1 g whole black peppercorns; 600 g pastusa or other floury yellow potatoes, peeled and cut into large chunks; 12 g fresh cilantro, divided; tender stems and leaves

Region Andean Colombia, especially Bogotá and the Cundiboyacense highlands

Category Beef-rib and potato breakfast soup

Rest time None

Prep time 20 minutes

Cook time 2 hours 30 minutes

Ingredients ↓

Overview

Caldo de costilla

Caldo de costilla: Colombian beef-rib and potato breakfast soup

Caldo de costilla is a comforting Andean Colombian soup, especially associated with breakfast in Bogotá and the Cundiboyacense highlands. Meaty beef ribs simmer with potatoes, long scallion, garlic and cilantro until the broth is savory and the meat yields easily from the bone. This home version uses pastusa or another floury potato and a gentle stovetop simmer, then finishes the bowls with fresh cilantro.

The soup is intentionally straightforward. Bogotá’s city portal describes a popular version with generous beef ribs, potato, onion and cilantro, with the meat cooked until it nearly falls from the bone. A Colombian recipe collection also lists beef ribs, potatoes, long scallion, garlic and cilantro for four servings. Home cooks vary the potato, seasoning, pressure-cooker use and broth richness, so this recipe represents one documented Andean-style preparation rather than a single fixed formula.

Plan for a long, quiet simmer. Start the ribs in cool water, skim the surface as it cooks, and keep the pot only gently bubbling. Add the potatoes near the end so they become tender without dissolving into the broth. Serve each bowl with a rib, potato and plenty of hot broth; arepa, bread, hot chocolate or ají may accompany it.

Ingredients

Ribs and broth

900 g meaty bone-in beef ribs, cut into serving pieces
2.4 L cool water
120 g long scallion, divided and roughly chopped
10 g garlic (about 2 large cloves), lightly crushed
8 g fine salt, divided or adjusted to taste
1 g whole black peppercorns

Potatoes and finish

600 g pastusa or other floury yellow potatoes, peeled and cut into large chunks
12 g fresh cilantro, divided; tender stems and leaves

Method

Prepare the ribs and aromatics Pat the 900 g beef ribs dry and cut them into serving-size pieces if needed. Rinse and roughly chop the 120 g long scallion, reserving about one-quarter for the finish. Lightly crush the 10 g garlic cloves. Peel 600 g potatoes and hold them in cool water while the ribs simmer so their surfaces do not discolor.
Start the broth in cool water Place the ribs in a large pot and pour in 2.4 L cool water. Add the garlic, about three-quarters of the scallion, 8 g salt and 1 g peppercorns. Bring slowly to a boil over medium heat, uncovered. As gray foam rises, skim it away with a shallow spoon. A gradual start helps release flavor and makes the surface easier to skim.
Simmer the ribs until tender Lower the heat as soon as the liquid boils, then maintain a gentle simmer with the lid slightly ajar for about 2 hours. Skim foam or excess fat occasionally and add a little hot water only if the ribs become uncovered. The meat should be very tender and pull easily from the bone. Check the thickest edible portion with a food thermometer; whole beef must reach at least 63 °C and rest for 3 minutes, and this long simmer should exceed that minimum.
Add the potatoes Drain the potatoes and add them to the broth. Keep a gentle simmer for about 20–25 minutes, depending on the size and variety, until a knife slides in easily while the chunks still hold their shape. Avoid vigorous stirring, which can break the potatoes and cloud the broth. Taste the liquid and adjust salt if needed.
Finish with scallion and cilantro Stir in the reserved scallion and about half of the 12 g cilantro. Simmer gently for 2–3 minutes so the fresh aromatics soften without losing their fragrance. Turn off the heat and scatter the remaining cilantro over the pot. Let the soup settle briefly, then skim surface fat if you prefer a lighter broth.
Portion the ribs and potatoes Lift the ribs carefully with tongs or a slotted spoon so the meat stays attached to the bone. Divide the rib pieces and potatoes among 4 warmed bowls. If a rib is unusually large, cut it at a joint with a sturdy knife and make sure each bowl receives a fair share of meat.
Ladle and serve hot Ladle the clear broth into the bowls and garnish with the remaining cilantro. Serve immediately with ají and arepa or bread if desired. Colombian hot chocolate or coffee makes a traditional-style breakfast pairing. Warn diners that the rib bones and broth are very hot.

Practical guidance

Practical

Why the ribs simmer first

Beef ribs need time for their connective tissue to soften and for their flavor to enrich the broth. A steady simmer keeps the liquid clear and gives the meat time to become spoon-tender. Potatoes go in later because they cook much faster. Pastusa potatoes are a familiar Andean choice; another floury yellow potato works well if they are unavailable.

Choose a stovetop or pressure-cooker method

This version uses a regular pot for a gradual simmer. A pressure cooker is common in home preparations and can shorten the rib-cooking stage; follow the appliance manual and confirm that the meat is tender before adding potatoes. If using a pressure cooker, cook the potatoes afterward at a gentle simmer so they keep their shape. Do not seal a pressure cooker with the potatoes for the full rib-cooking time.

Food safety and serving

Keep raw beef refrigerated and separate from ready-to-eat foods. Whole beef cuts should reach at least 63 °C and rest for 3 minutes; this soup simmers the ribs much longer, until fork-tender. Use a food thermometer in the thickest edible section without touching bone. Skim excess foam and surface fat for a cleaner broth, or leave a little fat for a fuller flavor.

Equipment

Large heavy-bottomed stockpot with lid Slotted spoon or shallow skimmer Chef’s knife and cutting board Ladle Food thermometer Four warmed soup bowls

Practical guidance

Selecting and trimming the ribs Ask for meaty beef ribs cut across the bone or into short serving pieces. A little fat adds flavor, but thick external fat can make the broth greasy; trim only the excess before cooking. Bone-in ribs are useful here because the meat and bones enrich the liquid during the long simmer. Do not replace them with thin boneless steak, which will not give the same broth or texture. Keep the broth clear Bring the pot up to heat gradually and keep it at a gentle simmer rather than a rolling boil. Skim foam during the first part of cooking, and avoid stirring once the potatoes are in. If the finished broth is richer than you prefer, let it stand briefly and spoon off some surface fat. Season near the end as well as at the start, since the liquid concentrates while it simmers. Potato choices and texture Pastusa potatoes are a good Andean choice because they soften and add body. Cut them into large, even pieces so they finish together. If using a waxier potato, allow extra time and test a piece with a knife. Add the potatoes only after the ribs are tender; long cooking can make them fall apart and turn the broth starchy. Storage and reheating Refrigerate leftovers within 2 hours in shallow covered containers. Store ribs and broth together to keep the meat moist. Reheat the soup to 74 °C, stirring gently and checking a thick portion with a thermometer. The broth may set slightly when cold because of the rib collagen; it will loosen as it heats. Do not leave the pot at room temperature for more than 2 hours. Allergens and substitutions The listed ingredients contain no major allergens. Check labels if using packaged broth or seasoning, and avoid cross-contact if serving someone with an allergy. This soup depends on beef ribs for its defining flavor; substituting poultry or vegetables creates a different broth rather than the same recipe.

Final notes

Make ahead: Simmer the ribs a day in advance, chill the broth, lift off some solidified fat if desired, then add and cook the potatoes before serving. Storage: Refrigerate leftovers within 2 hours and reheat to 74 °C.

Nutrition per serving

Serving size: 1 bowl with a rib, potato and broth (one-quarter of the recipe)
Calories: 510 kcal
Carbohydrates: 32 g
Protein: 29 g
Fat: 29 g
Fibre: 3 g
Sodium: 980 mg

Caldo de costilla

Ingredients

Ribs and broth

Potatoes and finish

Method

Practical

Why the ribs simmer first

Choose a stovetop or pressure-cooker method

Food safety and serving

Equipment

Practical guidance

Final notes

Nutrition per serving

Colombian National Dishes

Sobrebarriga en salsa criolla

Cocido boyacense

Arepa boyacense