Braised Short Ribs in Tomatillo Sauce

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

Keyword braised short ribs in tomatillo sauce, costillas de res recetas, costillas en salsa verde recipe

Prep Time 15

Cook Time 1 45

Total Time 2

Servings servings

Calories 405kcal

Author Mely Martínez

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 all the sides on their own, 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 has reduced, add about ½ cup more of warm water.
While the meat is cooking, prepare the sauce. Heat a griddle at medium-high heat, roasting the tomatillos and garlic cloves turning occasionally until they are charred about 10 minutes. Place the Arbol peppers into the griddle and lightly toast them. This will take a few seconds. Place the chopped cilantro, arbol peppers, and 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 the sauce looks too dry as 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