Sancocho de costilla /Colombian short rib stew

So tomorrow is not only my mommy’s birthday, but it is also Colombia’s Independence day!

I always found it so funny that my mother was born on her country’s independence day. I mean how lucky is she.

I thought it would be great to make a special traditional Colombian birthday dish for her…
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Sancocho is a hearty stew. It typically has casssava (yuca), corn, green plantain, potatoes (I totally forgot to add the potatoes for this stew!), in a broth base. I have many fond memories with this dish. I remember one summer when I visited my aunt and cousins in Cesar, Colombia we all went to this beautiful river to spend the day  playing in the water, making jokes, and of course dancing.  In colombia when your family is reunited partying and having a great  time is a must.  While we were all goofing off my aunt was slow cooking a big pot of Sancocho. When it was time to enjoy it, the wait was well worth it. All those flavors meddled together are an explosion of happiness, goodness, and deliciousness.

There are many variations to this stew.  You could easily replace the short ribs for chicken or pork. The possibilities are endless.

Happy independence day Colombia!!!!

Love Amy




Sancocho de costilla /Colombian short rib soup
Prep time
Cook time
Total time
Cuisine: Latin
Serves: 6
  • 3 lbs short beef ribs (bone in)
  • 64 fl oz of organic low sodium beef broth
  • 2 cups of water
  • 1 large cassava (yuca) cut in 2 inch, and rib removed
  • 2 green plantains
  • 4 sweet corn (shucked and cut in half)
  • 1 medium sweet onion, minced
  • 3 green onions, minced
  • 4 cloves of garlic, minced
  • 1 TBS of extra virgin olive oil
  • ½ cup cilantro, chopped
  • 2 TBS of cumin
  • 2 tsp kosher sea salt (additional ¼ tsp for seasoning short ribs)
  • ¼ black pepper (additional ⅛ tsp for seasoning short ribs)
  1. Season short ribs with salt and pepper
  2. In a large dutch pot heat olive oil on medium high heat
  3. Once olive oil is heated place short ribs and brown each side. Remove short ribs to a plate and add onion and garlic and cook until translucent and fragrant.
  4. Add beef broth to pot and scrape all the brown bits from pot (that's where all the flavor is)
  5. Place ribs back into dutch pot with the onions and garlic and add water, cassava, plantains, corn, green onions, cumin, salt, pepper, and cilantro. Bring to a boil.
  6. Lower the heat (low-medium) and simmer for 3 hours.
  7. Once the 3 hour mark is up open the pot and enjoy!
  8. Serve with white rice, fresh cilantro, sliced avocado, and lime.

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