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You are here: Home » Beef

Braised Short Ribs in Tomatillo Sauce

Published: Oct 6, 2011 · Updated: Aug 12, 2018 by Mely Martínez

JUMP TO RECIPE

As soon as the weather starts getting cool my memories take me back to the city of Toluca. But particularly to a small restaurant, we used to go for brunch on Sundays. They only served stews made from all kinds of meats with Tomatillo sauce. The stew was served in a bowl which has about a ½ cup of pinto beans with its broth at the bottom and the stew of meat and tomatillo sauce on the top.

Braised Short Ribs in Tomatillo Sauce | Costillas de Res en Salsa Verde

Braised Short Ribs in Tomatillo Sauce | Receta de Costillas de Res en Salsa Verde

Add a spoon and stack of handmade corn tortillas and you are in heaven. Just thinking about it makes my mouth water. This is a very versatile recipe because you can also use pork or chicken, as well as add vegetables like zucchini, green beans, or any other vegetable you have on hand.

Braised Short Ribs in Tomatillo Sauce | Mexican Recipes

And why do I think about Toluca when it starts getting cold?  Well, the city has this sort of “sweater” climate almost year around. Toluca is a city in the Estado de México. Very close to the other México, the city, the capital of the country. The City of Toluca sits at an altitude of 8,973 Ft above sea level and has an average temperature of 54 degrees Fahrenheit, it varies from mild, cool, cold and very cold depending on the season. The city is famous for the red and green chorizos made in the region.

How to make Braised Short Ribs in Tomatillo Sauce

JUMP TO FULL INSTRUCTIONS

Braised Short Ribs in Tomatillo Sauce | detailed step by step delicious tutorial

Instructions:

  • Heat a large pot over medium-high heat and add the avocado leaves if using. Slightly toast them for a few seconds per each side, they will release their aroma and turn a little brown. The addition of the leaves will give enhance the flavor of the stew. Remove from the pot to add the ribs. (Please check the ingredients list below)
  • Add the short ribs to the pot and brown well on all sides, place the dry and toasted avocado leaves back into the pot. Add  ½ cup of water and place the lid. Cook over medium heat for about 1 ½ hours or until meat is fork tender.
Braised Short Ribs in Tomatillo Sauce | enjoy this traditional recipe with a step by step photo tutorial.
  • While the meat is cooking, prepare the sauce. Place a griddle over a medium-high heat and roast the tomatillos and garlic cloves turning occasionally until they are charred about 10 minutes. Place the Arbol peppers on the griddle and lightly toasted them. This will take a few seconds. Place the chopped cilantro, peppers, garlic peel removed, tomatillos and the meat juices in a blender. Process until combined and smooth.

Braised Short Ribs in Tomatillo Sauce | A delicious and elegant dish that’s perfect for a nice dinnerBraised Short Ribs in Tomatillo Sauce | step by step instructions with photos of the process

  • Remove the meat pieces from your pot and add the sauce, simmer the sauce for 5 minutes and bring back the ribs to the pot. Keep cooking for 8 more minutes. Add some beef stock if needed. With the help of 2 forks shred the meat a bit and incorporate with the sauce. Add salt and pepper to taste.
  • Serve with warm corn tortillas and white rice or pinto beans.
Braised Short Ribs in Tomatillo Sauce | Mexican Recipes

And now... who wants to join me for dinner?

¡Buen provecho!
Mely,

More recipes:
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How to Make Red Pozole

Braised Short Ribs in Tomatillo Sauce

Mely Martínez
Braised Short Ribs in Tomatillo Sauce, this is a very versatile recipe because you can also use pork or chicken, as well as add vegetables like zucchini, green beans, or any other vegetable you have on hand. A delicious and elegant dish that’s perfect for a nice dinner.
4.87 from 29 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr 45 mins
0 mins
Total Time 2 hrs
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 405 kcal

Ingredients
  

  • 3 Lbs. Beef Short ribs
  • 4 avocado leaves Optional
  • 24 Loz Tomatillos About 8 medium tomatillos
  • 2 cloves garlic
  • 0.5 oz. árbol peppers about 5 peppers
  • 1 cup chopped cilantro about ½ bunch
  • Salt to taste
  • ⅓ teaspoon Freshly ground pepper
  • ½ cup of meat broth (juices),after it is cooked

Instructions
 

  • Heat a large pot over medium-high heat, add the avocado leaves if using. Slightly toast them for a few seconds per each side, they will release their aroma, and turn a little brown. The addition of the leaves will give enhance the flavor of the stew. Remove from the pot to add the ribs.
  • Add the short ribs to the pot and brown well on all sides, place the dry and toasted avocado leaves back into the pot. Add 1 cup of water and place the lid. Cook over medium heat for about 1 ½ hours or until meat is fork tender. If the liquid reduces, add about ½ cupmore of warm water.
  • While the meat is cooking, prepare the sauce. Heat a griddle at medium-high heat, roast the tomatillos and garlic cloves turning occasionally until they are charred about 10 minutes. Place the Arbol peppers into the griddle and lightly toasted them. This will take a few seconds. Place the chopped cilantro, peppers, garlic with the peel removed, tomatillos, and the meat broth into a blender. Process until you have a combined and smooth sauce.
  • Remove the meat pieces from your pot and add the sauce, simmer the sauce for 5 minutes and bring back the ribs to the pot. Keep cooking for 8 more minutes. Add some beef stock if needed. With the help of 2 forks shred the meat a bit and incorporate with the sauce. Add salt and pepper to taste.
  • Serve with warm corn tortillas and white rice or pinto beans.

Notes

  • Discard the avocado leaves, I also remove the rib’s bones after they are cooked.
  • This dish can be made ahead of time and store in the fridge for up to two days. To serve reheat at medium heat for about 15 minutes, making sure the sauce doesn't dry.
  • You can freeze any leftover for up to 30 days. Defrost completely before reheating. 
  • You can also make this recipe with pork ribs.

Nutrition

Serving: 1servingCalories: 405kcalCarbohydrates: 2gProtein: 44gFat: 23gSaturated Fat: 10gCholesterol: 134mgSodium: 264mgPotassium: 893mgFiber: 1gSugar: 1gVitamin A: 810IUVitamin C: 2mgCalcium: 24mgIron: 5mg
Tried this recipe?Let us know how it was!
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Reader Interactions

Comments

  1. Amber

    January 09, 2020 at 12:50 pm

    5 stars
    Turned out great! I did mine a little different but I still used the same ingredients and it was amazing.

    The only things I did differently was I slow cooked the boneless beef ribs for 8 hours in all the ingredients and I added it to the beef while it was cooking. It had so much flavor. I ate it with homemade pinto beans with a little of that juice and rice on the side.

    Reply
  2. Claudia

    November 04, 2019 at 4:04 pm

    5 stars
    Ahorita mismo me pongo ! Como siempre un gusto seguir tus recetas Mely . 🙏

    Reply
    • Mely Martínez

      November 05, 2019 at 2:02 pm

      Saludos Claudia!

      Reply
  3. Vikki

    May 08, 2019 at 11:55 am

    Are the arbol peppers dried or fresh?

    Reply
    • mmartinez

      May 08, 2019 at 5:32 pm

      Hello Vikki,

      They are dried arbol peppers.

      Reply
  4. Anonymous

    June 15, 2017 at 7:41 am

    OMG this was a staple in our house, I use get tired of eating this homemade meal with fresh flour tortillas . I use to my mom not to make it anymore, I would rather eat a Hamburger lol

    Reply
  5. Anonymous

    June 15, 2017 at 7:41 am

    OMG this was a staple in our house, I use get tired of eating this homemade meal with fresh flour tortillas . I use to my mom not to make it anymore, I would rather eat a Hamburger lol

    Reply
  6. Danny Ferguson

    June 07, 2016 at 4:10 pm

    5 stars
    This one turned out awesome. Thanks Mely!

    Reply
  7. Unknown

    November 22, 2015 at 6:09 pm

    5 stars
    Just discovered your website and tried this recipe last night as I love salsa verde. This was an amazing recipe. Will make it again when having friends over for dinner. Can't wait to try some other recipes. Thank you.

    Reply
  8. Unknown

    November 16, 2015 at 8:19 pm

    5 stars
    Made this for dinner last night and before we where done eating my 5y/o was asking if we could have leftovers tomorrow! The recipe is very simple and easy. Going to put this one in the regular rotation for dinner. Thanks for sharing. .

    Reply
    • mmartinez

      November 16, 2015 at 10:42 pm

      Wow! A five year old with a really good taste! 😉

      Happy cooking!

      Reply
  9. Unknown

    September 14, 2015 at 12:42 pm

    5 stars
    I'm an american cook and now cooking for two Mexican men. They both appreciate your web page since it gives them a taste of home. Instructions are easy to follow. Thanks, Ann

    Reply
  10. Laura

    August 27, 2015 at 4:03 am

    5 stars
    So happy I found ur web site Mely made the Costilla de Res in salsa verde for my family & loved it very much lots of flavor will definitely try more of ur recipes ????????????

    Reply
  11. pennyflyers

    May 25, 2014 at 10:48 pm

    5 stars
    My wife and i had my parents over for lunch today, I made Receta de Costillas de Res en Salsa Verde for them,,Everyone enjoyed it,Your site is AWESOME. (:(:(:

    Reply
    • Mely

      May 27, 2014 at 3:59 pm

      Thanks pennyflyers for your comment. I'm so glad you enjoyed it! Happy cooking!

      Reply
  12. Lisa Vargas

    August 30, 2013 at 10:46 pm

    5 stars
    I have to say this is one of my favorite recipes. My husband loves this sauce and any leftover is great with eggs the next day. This recipe is one of the top reasons I have a huge bag of árbol peppers and tomatillo plants. I actually think your website is the reason my husband tells everyone I'm such a great cook! Thank you!

    Reply
    • Mely

      August 30, 2013 at 11:00 pm

      Hello Lisa,

      Thank you for letting me know that this recipe is working out for you. The men in my house also love this dish.
      You know, your husband is right. Because no one can add the right amount of seasoning to his food like you do.
      If you check my recipes, I do not mention amount of salt. The cook does that magic.

      Happy cooking and again thank you for your kind comment.

      Reply
  13. Julieth

    December 08, 2011 at 10:16 pm

    5 stars
    It's my first time cooking ribs and I think this recipe will work for me let's see how it turns out thanks for posting it!

    Reply
  14. Shannon

    October 26, 2011 at 9:27 pm

    Love it! I miss Mexican food (we moved to Colorado from Texas, it's not the same).

    Thanks for linking up to Momtrends.com this week!

    Reply
  15. Mexico in my kitchen

    October 23, 2011 at 2:11 am

    Thank Everybody! I am glad you all stopped by.

    Mely

    Reply
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Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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