Braised Short Ribs in Tomatillo Sauce

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

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.

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

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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.

• 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.

• 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.

And now… who wants to join me for dinner?

¡Buen provecho!
Mely,

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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.

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

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