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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.
Course Main Course
Cuisine Mexican
Servings 6 generous servings


  • 2 Lbs. Short ribs
  • 4 avocado leaves Optional
  • 1 Lb. and 6 oz. Tomatillos. About 8 medium size tomatillos
  • 2 garlic cloves
  • 0.5 oz. árbol peppers about 5 peppers
  • 1 cup chopped cilantro about 1 bunch
  • Salt to taste
  • Freshly ground pepper
  • ½ cup of meat juices after it is cooked


  • 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.
  • 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.
  • While the meat is cooking, prepare the sauce.Place a griddle in a medium-high heat and 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 peel removed, tomatillos and the meat juices in a blender. Process until combined and smooth.
  • 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.


Discard the avocado leaves, I also remove the rib’s bones after they are cooked.