Sudado de Costilla is one of Colombia’s most beloved traditional stews. It combines beef ribs, potatoes, onions, tomatoes, and seasonings slowly cooked together to create a rich, comforting dish with plenty of flavorful sauce.
The name “sudado” refers to a cooking method in which ingredients gently simmer in their own juices with a small amount of liquid. This technique produces tender meat and a deeply satisfying broth that is a staple of Colombian home cooking.
Ingredients
- 1.5 kg beef ribs, cut into pieces
- 800 g potatoes, peeled and cut into chunks (about 6 medium potatoes)
- 300 g ripe tomatoes, chopped (3 medium tomatoes)
- 250 g chopped scallions (5 stalks)
- 20 g crushed garlic (4 cloves)
- 30 ml vegetable oil (2 tablespoons)
- 750 ml beef broth or water (3 cups)
- 10 g ground cumin (2 teaspoons)
- 5 g ground black pepper (1 teaspoon)
- 15 g salt (1 tablespoon)
- 20 g chopped fresh cilantro (4 tablespoons)
Preparation
- Brown the ribs, heat the oil in a large pot and cook the beef ribs for about 10 minutes until lightly browned on all sides.
- Build the flavor base, add the scallions, garlic, and tomatoes. Cook for about 8 minutes until a rich and fragrant sauce develops.
- Add the liquid, stir in the broth or water, cumin, pepper, and salt. Bring to a boil, reduce the heat, and simmer for about 1 hour until the meat begins to soften.
- Add the potatoes, stir in the potatoes and continue cooking for another 30 minutes until tender and partially broken down.
- Finish the stew, add the cilantro and cook for an additional 5 minutes.
- Serve hot, divide the ribs, potatoes, and thick sauce among serving plates or bowls.
Chef’s Tips
Use bone-in ribs for the richest flavor.
Mash a few potatoes during cooking if you prefer a thicker sauce.
Starchy potatoes work best because they naturally thicken the stew.
Traditional Variations
Some regional recipes include cassava along with the potatoes.
Others add corn on the cob pieces for extra flavor and texture.
How to Serve
Serve with white rice, avocado, and Colombian-style hot sauce. It is traditionally enjoyed piping hot with plenty of sauce.
Recommended Side Dishes
- White rice
- Avocado
- Colombian hot sauce
- White corn cake
- Fresh salad
Fun Fact
Sudados are deeply rooted in Colombia’s rural culinary traditions. Farmers often used inexpensive cuts of meat and local vegetables to create hearty meals that could feed large families.
Beef rib sudado remains one of the most popular versions because the bones enrich the broth with exceptional flavor.
Frequently Asked Questions
Traditional recipes use bone-in beef ribs because they add richness and depth to the broth.
Yes. Cook the ribs for about 35 minutes under pressure before adding the potatoes..
Starchy potatoes are ideal because they soften during cooking and help naturally thicken the sauce.
Absolutely. Many people find the flavor even better the next day as the ingredients continue to meld together.
