Hispanic Kitchen

Spice It Up!

Caldo de Costilla (Beef Rib Soup)

Serves 4

2 pounds bone-in beef rib, preferably and cut into 8 2-inch chunks
4 whole scallions plus more garnish
½ cup cilantro, leaves and stems, chopped, plus more for garnish
2-3 garlic cloves, minced
2-inch chunk of fresh ginger, peeled
2-3 teaspoons kosher or sea salt
1½ pounds potatoes, peeled and quartered
1 medium carrot, peeled and chopped into 1-inch chunks (optional)
1 chicken bullion cube (optional)


In a large, heavy pot, combine first six ingredients with 8 cups of water. Bring to a high simmer over medium heat then cook until the beef is tender, about 30 minutes.

Add the potatoes, carrots and bullion cube in using and return to a simmer. Lower heat to medium-low and continue to cook until the potatoes are tender, about 15-20 minutes. Remove whole scallions and ginger.

To serve, the beef can be left on the bone or cut into pieces. Add a portion of beef and vegetables to each bowl then ladle in broth. Garnish with more chopped scallions and cilantro. Serve with arepas in the morning or white rices for dinner.

For more great Latin recipes, visit Hungry Sofia at http://hungrysofia.com/




Searching for more good eats?


You need to be a member of Hispanic Kitchen to add comments!

Join Hispanic Kitchen

© 2014   Hispanic Kitchen  

Contact Us | FAQs | Advertising | Privacy Policy | Terms of Service

Badges | Privacy Policy  |  Report an Issue  |  Privacy Policy  |  Terms of Service

Visit Us On Facebook Shop the HK Store