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
What kind of knife are you using to cut the cabbage and green beans?
what stove are u cooking in ?…. i see no flame…?
Looks so tasty,thank you james…
Are you cooking in a camper? If you are its awesome! Love the video
btw..lol
AWESOME RECIPE JAMES! : )
Desde barranquilla colombia , la capital mundial del sancocho de costilla ,
mis mas sinceras felicitaciones, esa parece echa por algun barranquillero,
saludos
Good stuff right there bud!
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. :/
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!!!
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.
jesus you are a picky eater.. turned a fairly simple recipe into a complex
two day process lol
Looks awesome! Leave out the cilantro! YUCK!!! BLACHHH!!!
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.
What about if I put pork is gonna taste the same ??
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.
to take out the fat was creative, but I like the real mexican style with
chamorro de res I’m Mexican from Mexico.
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!
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.
Looks so tasty,thank you james…
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.