Colombian Beef Rib Broth

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A comforting Colombian breakfast classic featuring tender beef ribs simmered with potatoes, tomatoes, and fresh cilantro. This light yet deeply flavored broth is traditionally served alongside white rice and ripe avocado for a complete morning meal.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 28 gFat
• 11 gSaturated Fat
• 22 gCarbs
• 3 gFiber
• 3 gSugar
• 34 gProtein
• 720 mgSodium
• 980 mgPotassium
• 60 mgCalcium
• 4 mgIron
• 14 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Broth

• 2 lbs beef short ribs, cut into 2-inch pieces
• 8 cups water
• 1 large white onion, quartered
• 3 garlic cloves, smashed
• 1 teaspoon salt, plus more to taste
• 1 bay leaf

For the Vegetables

• 2 medium russet potatoes, peeled and cubed
• 1 large tomato, diced
• 3 scallions, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 1/2 cup white corn kernels (optional)

For Serving

• 2 cups cooked white rice
• 1 ripe avocado, sliced
• Lime wedges

Directions

1. Place the beef ribs in a large pot, cover with cold water, and bring to a boil over high heat. Boil for 5 minutes, then drain and rinse the ribs to remove impurities.
2. Return the ribs to the clean pot with 8 cups of fresh water, the quartered onion, smashed garlic, bay leaf, and 1 teaspoon of salt. Bring to a boil, then reduce heat and simmer covered for 45 minutes until the meat is tender and pulling from the bone.
3. Add the cubed potatoes to the pot and continue simmering for 12 to 15 minutes until the potatoes are fork-tender.
4. Stir in the diced tomato and corn kernels if using, and cook for 3 more minutes to soften slightly.
5. Remove the bay leaf and onion quarters. Skim any excess fat from the surface of the broth. Taste and adjust salt as needed.
6. Stir in the chopped scallions and cilantro just before serving, allowing them to wilt in the hot broth.
7. Ladle the broth into deep bowls, making sure each serving includes a piece of rib, potatoes, and a generous amount of the aromatic liquid.
8. Serve hot with a side of white rice, sliced avocado, and lime wedges for squeezing over the broth.

Cook’s Notes

• Skimming the initial scum and blanching the ribs first keeps the broth clear and clean-tasting rather than cloudy.
• For an even more nourishing version, add a small piece of yuca or a handful of fresh corn on the cob along with the potatoes.
• Aji sauce or hot sauce on the side is a popular addition for those who want to spice up their bowl.
• Leftover broth keeps well in the refrigerator for up to 3 days, and the flavor deepens overnight.
• If ribs are particularly fatty, chill the finished broth briefly and lift off the solidified fat layer for a lighter soup.

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