Beef Rib Soup Recipe / Caldo de Costilla de res

beef ribs

🥗Healthier: chicken thighs

💰Cheaper: pork ribs

Chicken thighs reduce fat while maintaining flavor.

chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika offers a milder flavor with similar color.

avocado

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides creaminess with fewer calories.

Place 5.5 to 6 lbs of beef short ribs in a pot and cover with water.

Bring the ribs to a boil and boil for about 15 minutes to remove impurities.

After boiling, wash the ribs and pot to remove any gunky residue.

Cover the ribs with water again and bring to a simmer for 2 to 3 hours until tender.

Add half a medium onion, a couple bay leaves, 2 teaspoons of salt, and 1/4 teaspoon of black pepper to the pot.

Skim off fat while simmering and check for tenderness.

Refrigerate the soup overnight to solidify the fat for easier removal.

Remove the solidified fat and any mushy onion pieces from the soup.

Divide the soup into two pots for further cooking.

Add chopped potatoes and carrots to both pots, adding water as needed and seasoning with half a teaspoon of salt each.

Prepare a small head of cabbage by cutting out the core and chopping it into manageable pieces.

Cut the ends off green beans and chop into pieces.

Add green beans and cabbage to the pots, layering the green beans on the bottom.

Prepare chayote by peeling and dicing it, removing any seeds.

Add diced chayote and squash to the pots, adjusting seasoning with additional salt and 2 teaspoons of crushed Mexican oregano.

Bring the pots back to a simmer and let cook until the vegetables are tender.

Cooking Techniques

Equipment Needed

Spice Level: