Browse Recipes

Home » Video Recipes » Main Dish » Beef Recipes » Beef Rib Soup Recipe / Caldo de Costilla de res

Beef Rib Soup Recipe / Caldo de Costilla de res

P
By Paul
· Updated recently · — min read · Leave a comment

This post may contain affiliate links.

Beef Rib Soup Recipe / Caldo de Costilla de res

5 1/2 to 6 pounds of Beef Short Ribs
1 Medium Onion
4 Cloves Garlic
4 Bay Leaves
Salt and Pepper
Potatoes
Carrots
Cabbage
Green Beans
Chayote Squash
Green Squash
Corn
2 teaspoons Mexican Oregano

Boil ribs in water for 15 to 30 minutes. Pour off the water, wash the ribs and the pot. Return bones to pot cover with water and simmer with onion, Garlic, bay leaves salt and pepper until tender. Skim off fat and scum.
Add potatoes and carrots and cook until just tender, then add the cabbage. Cook a few minutes then add the other veggies and Oregano. Check seasoning before serving and adjust salt and pepper as needed.

Music courtesy of Audio Network
Video Rating: 4 / 5

About the Author

P

Paul

Home Cook

Home cook from Europe. Collected and tested recipes from cuisines around the world — in a regular kitchen, no professional gear.

About Paul →

Recently Updated

Weekly Recipes

New recipes every week. No spam.

Did you make this recipe?

Rate the recipe in your comment below — it helps other home cooks find the best recipes.

Rate it in a comment ↓
Or share with friends:

More Recipes You’ll Like

20 responses to “Beef Rib Soup Recipe / Caldo de Costilla de res”

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. Smokes A Rollin

    You’re correct James. It’s definitely a busy recipe but it looks fantastic.
    I’ve never seen or heard of the fruit (or vegetable) you put in it though.
    Interesting. Top notch as always. 

    Reply
  2. Mona palupi

    Looks so tasty,thank you james…

    Reply
  3. pistolero39

    Great recipe James, but a couple of tips. First start with enough water. If
    you do have to add more. Make sure to add boiling water, so as not to lose
    your heat in the pot. And instead of using bottled hot sauce to spice it up
    a little, mix a couple of green serrano peppers with your cilantro as well
    as a little raw onions. Great job.

    Reply
  4. Robert Rivera

    My favorite soup this time of the year, for more color and flavor add a can
    or a few fresh peeled tomatoes

    All in all good soup! 

    Reply
  5. Daniel Estrada

    to take out the fat was creative, but I like the real mexican style with
    chamorro de res I’m Mexican from Mexico.

    Reply
  6. Elisua Badillo

    HEY MEN EVERITHING LOOKS GOOD I JUST LIKE TO LET YOU KNOW THAT IF YOU LET
    THE CHAYOTE SEED WILL BE BETTER.

    AND IF YOU PUT SOME SILANTRO IT WILL BE ALSO.

    YOU ILL SEE WATH A REAL MEXICAN CALDO IS.

    Reply
  7. Marisol Ochoa

    What about if I put pork is gonna taste the same ?? 

    Reply
  8. Extrememdp

    looks so so amazing. I like that you took the fat off the top. That’s
    what they do in the culinary industry to keep the broth clear.

    Reply
  9. Mark Garcia

    Looks awesome! Leave out the cilantro! YUCK!!! BLACHHH!!!

    Reply
  10. moygtorres

    jesus you are a picky eater.. turned a fairly simple recipe into a complex
    two day process lol

    Reply
  11. elrabbitsbbq

    Great Job Mr Strange!….. That seems tough to refrigerate over night like
    that and not have a Taste…. I love Soup or Caldo. But as your self I
    Rather make it myself. because i don’t like the greasy ness. you get when
    eating out.

    Reply
  12. T-ROY COOKS

    Can I have that other pot of soup? Your soup base looked crystal clear
    James. It does take time, but in the end, I think it is well worth the
    effort in creating an excellent soup. Well done my friend!!!

    Reply
  13. Sarah Ko

    How much was 1 pack of those short ribs. Here they’re so expensive. At the
    Korean store there a little cheaper but they’re so fatty there. :/

    Reply
  14. sickjackpsychohill

    Good stuff right there bud!

    Reply
  15. Mauro Camargo Barraza

    Desde barranquilla colombia , la capital mundial del sancocho de costilla ,
    mis mas sinceras felicitaciones, esa parece echa por algun barranquillero,
    saludos

    Reply
  16. Jacob Mendoza

    AWESOME RECIPE JAMES! : )

    Reply
  17. Marie Many

    Are you cooking in a camper? If you are its awesome! Love the video
    btw..lol

    Reply
  18. Mona palupi

    Looks so tasty,thank you james…

    Reply
  19. sten beetlex Darma

    what stove are u cooking in ?…. i see no flame…?

    Reply
  20. BrownBessOwner

    What kind of knife are you using to cut the cabbage and green beans?

    Reply