Sudado de Costilla is one of Colombia’s most beloved comfort foods. This traditional beef rib stew combines slow-cooked ribs, potatoes, tomatoes, onions, and aromatic seasonings to create a rich and flavorful dish.
Popular throughout Colombia’s Andean region, it is often prepared for family lunches and weekend gatherings. The slow cooking process allows the beef to become tender while the potatoes absorb the savory broth.
Its simplicity, comforting texture, and homemade flavor have made it a staple of Colombian cuisine for generations.
Ingredients
- 1.5 kg beef ribs, cut into pieces
- 800 g potatoes, peeled and chopped
- 300 g ripe tomatoes, diced
- 200 g white onions, chopped
- 120 g green onions, chopped
- 15 g garlic, minced
- 30 ml vegetable oil
- 5 g ground cumin
- 3 g black pepper
- 10 g salt
- 1.5 liters beef broth or water
- 20 g fresh cilantro, chopped
Instructions
- Wash and clean the beef ribs.
- Heat oil in a large pot.
- Brown the ribs on all sides.
- Add garlic and onions.
- Sauté for 5 minutes.
- Add tomatoes and cook until softened.
- Stir in cumin, pepper, and salt.
- Pour in the broth.
- Simmer for 50 minutes.
- Add the potatoes.
- Cook for another 30 minutes until tender.
- Adjust seasoning if necessary.
- Stir in fresh cilantro.
- Serve hot.
Chef’s Tips
- Use bone-in beef ribs for a richer broth.
- Slow cooking creates the best texture.
- Starchy potatoes naturally thicken the stew.
- Avoid adding excessive liquid.
- Add cilantro at the end of cooking.
Traditional Variations
- Some regions include carrots.
- Certain recipes add beer for additional flavor.
- Cassava may be added alongside potatoes.
- Annatto is sometimes used for color.
Traditional Serving Style
Sudado de Costilla is traditionally served hot with white rice, avocado, Colombian arepas, and homemade hot sauce. The broth is an essential part of the dish and is usually served in deep bowls.
Recommended Side Dishes
- White rice
- Colombian arepas
- Avocado
- Colombian hot sauce
- Fresh lime
- Creole salad
A Brief History
Sudados have been part of Colombian home cooking for generations. These slow-cooked stews were originally developed as an economical way to prepare meat with vegetables while maximizing flavor.
Beef rib stew became particularly popular because the bones enrich the broth and create a hearty meal capable of feeding large families.
Today, Sudado de Costilla remains one of the most iconic dishes in traditional Colombian cuisine.
Frequently Asked Questions
Bone-in beef ribs provide the most flavor.
Yes. Cooking time can be reduced to approximately 40 minutes.
The potatoes release starch during cooking, naturally thickening the stew.
Yes. It can be frozen for up to 3 months.
Starchy potatoes are preferred because they help create the traditional texture.
