To begin, rinse the beef ribs under cold water to remove any excess blood. Place the ribs in a large pot with the 8 cups of water. Bring to a boil over medium high heat. Once boiling, skim off any foam or impurities that rise to the surface using a slotted spoon for a clear broth. Reduce heat to low and simmer for 30 minutes.

Add the finely chopped onion, minced garlic, and half of the chopped cilantro to the pot. Stir gently, ensuring the aromatics are evenly distributed. Season with salt, ground cumin, and black pepper. Let the soup simmer for another 20 minutes to allow the flavours to deepen.

Prepare the vegetables while the soup is simmering. Peel and quarter the potatoes, chop the green onions, and cut the ears of corn into thirds. This ensures the vegetables are ready to add when needed, minimizing cooking delays.

Add the potatoes and corn to the pot. Stir gently to ensure the vegetables are submerged in the broth. Continue simmering for 15 minutes, or until the potatoes are tender when pierced with a fork.

Check the ribs for tenderness. If they are not yet falling off the bone, simmer for an additional 10–15 minutes. Adjust the seasoning if necessary, tasting for salt and pepper balance.

Once the beef and vegetables are tender, stir in the green onions and remaining cilantro. Allow the soup to simmer for another 5 minutes, letting the fresh herbs release their aroma into the broth.

Prepare your serving accompaniments. Cook white rice if desired, slice the avocado, and cut lime wedges. These additions provide a complete meal experience.

Serve the Caldo de Costilla hot in deep bowls. Garnish with additional chopped cilantro if desired. Accompany with lime wedges to squeeze over the soup for added brightness, avocado slices for creaminess, and a side of white rice for a hearty meal. Pair with a refreshing Colombian drink like aguapanela for an authentic touch.