Caldo de Costilla

Warm your soul with Caldo de Costilla, a hearty Mexican beef rib soup brimming with tender meat, vibrant potatoes, and carrots. Perfect for cozy weeknight dinners or family gatherings, this dish is a comforting embrace in a bowl.

• 1 kg beef short ribs
• 2 liters water
• 2 medium potatoes
• 2 large carrots
• 1 medium onion
• 2 cloves garlic
• 1 bunch cilantro
• to taste salt

Method

1. 1

   In a large pot, add beef short ribs and cover them with water. Bring to a boil over medium-high heat.

2. 2

   Once boiling, reduce the heat to low, skim off any foam that rises to the top, and let simmer for about 1 hour.

3. 3

   Add diced onion, minced garlic, cubed potatoes, and sliced carrots to the pot. Continue to simmer for an additional 30-40 minutes until the vegetables are tender and the meat is cooked through.

4. 4

   Season the broth with salt to taste, stirring well. Adjust seasoning as needed.

5. 5

   Once done, remove from heat and let it rest for a few minutes.

6. 6

   Serve hot, garnished with chopped cilantro on top. Enjoy with rice or arepas if desired.