Braised Short Ribs in Tomatillo Sauce

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

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As soon as the weather starts getting cool my memories take me back to the city ofToluca. 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 | Mexican Food Recipes (1)

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 Food Recipes (2)

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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Braised Short Ribs in Tomatillo Sauce | Mexican Food Recipes (3)

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 | Mexican Food Recipes (4)

Braised Short Ribs in Tomatillo Sauce | Mexican Food Recipes (5)

While the meat is cooking, prepare the sauce. Place a griddle over a medium-high heat and roast the tomatillos and garlic cloves turning occasionallyuntil 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 andwhite rice or pinto beans.

Braised Short Ribs in Tomatillo Sauce | Mexican Food Recipes (8)

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

¡Buen provecho!
Mely,

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📖 Recipe

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

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Prep Time 15 minutes mins

Cook Time 1 hour hr 45 minutes mins

0 minutes mins

Total Time 2 hours 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 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 occasionallyuntil they are charredabout 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

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!

More Beef

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Reader Interactions

Comments

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Shelly R
March 31, 2024 at 10:37 am

Does it make any difference if the avocado leaves fresh or dried? I live in northern mid-west--would I be able to find these in a Mexican market? Thank you in advance...
Reply
- Mely Martínez
  March 31, 2024 at 5:10 pm
  
  Hello Shelly,
  You can use either fresh or dried leaves. While the dried leaves may lose a bit of their flavor, they still work well in this recipe, and that's what I typically use.
  Check the Latin or Mexican store for them in the spice section, usually located near the dried peppers. If you can't find them there, you can buy them online on Amazon.
  However, if you can't find them, you can still make this dish without them, and it will turn out fantastic!
  Happy cooking!
  Reply
erin
March 03, 2024 at 2:58 pm

do you mix the sauce with the cooking water/broth?
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Reply
- Mely Martínez
  March 03, 2024 at 5:50 pm
  
  Hello Erin,
  You will prepare the sauce with some of the liquid where you cooked the meat. If the meat doesn't any too much liquid, you can add beef broth or water to make the sauce.
  Happy cooking!
  Mely
  Reply
Amber
January 09, 2020 at 12:50 pm

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
Claudia
November 04, 2019 at 4:04 pm

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
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
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
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
Danny Ferguson
June 07, 2016 at 4:10 pm

This one turned out awesome. Thanks Mely!
Reply
Unknown
November 22, 2015 at 6:09 pm

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
Unknown
November 16, 2015 at 8:19 pm

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
Unknown
September 14, 2015 at 12:42 pm

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
See Also
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Laura
August 27, 2015 at 4:03 am

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
pennyflyers
May 25, 2014 at 10:48 pm

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
Lisa Vargas
August 30, 2013 at 10:46 pm

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
Julieth
December 08, 2011 at 10:16 pm

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
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
Mexico in my kitchen
October 23, 2011 at 2:11 am

Thank Everybody! I am glad you all stopped by.
Mely
Reply
Miz Helen
October 22, 2011 at 8:15 pm

Hi Mely,
I have some short ribs in my freezer from the beef that we had slaughtered and this sounds like a perfect recipe for those ribs. Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week end and come back soon!
Miz Helen
Reply
Chris
October 22, 2011 at 6:54 pm

You are making me crave tomatillos and a fire roasted salsa verde. I like the way you did these short ribs.
Reply
La Dama
October 20, 2011 at 5:21 pm

Mmmmm.. Mi Ama las hace en salsa rojo, pero quiero probar en salsa verde. Que delicia!
Reply
Karen
October 17, 2011 at 8:12 pm

I will join you for sure, Mely! I made Chile Verde last week with short ribs... one of my favorites. This sounds really good!
Reply
tom | tall clover farm
October 15, 2011 at 1:43 pm

Mely, I'm late in canning tomatillo salsa this year. Your recipe is a nice reminder to get my kitchen act together -- I can't go a year without it!
Reply
MyCookingTime
October 13, 2011 at 6:54 pm

Simplemente... mmmmmmm
Salu2
Reply
Velva
October 12, 2011 at 12:59 am

This looks absolutely amazing. Delicious. A definite comfort dish.
Cheers.
Velva
Reply
Nora
October 10, 2011 at 8:01 pm

Con res o con cerdo, me encanta este guiso con salsa de tomatillo. Probaré con chile de árbol Mely! Besos.
Reply
Mexico in my kitchen
October 10, 2011 at 12:35 am

@ Elsa,
I like short ribs too! They are so tasty.
@Girlichef,
I hope you visit Toluca next time you are in Mexico. The weather if always cool. Well almost always. 🙂
@ Hola Pily,
Entonces tu marido es de guisados, como el mio.
Saludos,
@Hello Kirby,
If you make them let know if you like them.
@ Maria Ontiveros,
Thanks Maria, I really appreciate your kinds words.
@Prieta,
Now, is the time for you to make it friend.
Saludos a todas y gracias por sus comentarios,
Mely
Reply
Prieta
October 07, 2011 at 6:37 pm

Mely, I love this dish, it is my absolutely favorite! My mom and sister prepare this all the time and just looking at your pictures made me think of them and I'm drooling all over my keyboard. This is great!
Reply
Maria Ontiveros
October 06, 2011 at 5:07 pm

I would love to join you for dinner! AS much as I've enjoyed your guest posters, it seems that it's your recipes that always bring me back to a place of comfort (and hunger!).
Thank-you,
Rinda
Reply
kirby
October 06, 2011 at 2:52 pm

I'm in the moods for short ribs. I'm not sure why, but I always think pork when making green tomatillo sauces. I'll try it Saturday with beef short ribs.
Reply
Pily
October 06, 2011 at 2:20 pm

Wow! ésto me encantaaaaaa!!! son de los platillos favoritos de mi marido!!
Qué delicia Mely, ya extrañaba tu cocina!
Saludos querida Mely , un besote
Reply
girlichef
October 06, 2011 at 1:21 pm

Oh my goodness, I would DEFINITELY be in heaven if I was sitting at a table with this meal in front of me. It's making me so hungry just looking at it. I think I need to visit Toluca...my kind of weather and in the heart of the country whose food I adore. I'll talk to mi esposo 😉 Delicious, Mely =)
Reply
Elsa
October 06, 2011 at 1:42 am

This looks delicious. I love to cook with short ribs.
Reply
- Kat
  October 16, 2020 at 7:13 pm
  
  Wow this recipe is great. My store didn't have beef short ribs so I used chuck roast and some chamorro instead. It turned out great. The fatty beef goes so well with the tomatillo sauce.
  Reply
  - Mely Martínez
    October 17, 2020 at 2:08 pm
    
    Hello Kat,
    Thank you for trying the recipe and for sharing the cuts of meat you used to make it. Great tip!
- MARIA
  October 04, 2021 at 4:23 pm
  
  GRACIAS MELY MEXICO IN MY KITCHEN, POR COMPARTIR TUS RECETAS MEXICANAS SENCILLAS Y FACIL, ME ENCANTAN.
  Reply

Braised Short Ribs in Tomatillo Sauce | Mexican Food Recipes (2024)

FAQs

Do short ribs get more tender the longer you cook them? ›

The first five ribs of the animal are shorter (hence the term “short ribs”), and the meat around them is more muscular than that around the other ribs. Like other tough cuts of meat, when slow cooked, short ribs break down and become incredibly tender and delicious.

Find Out More ›

What does braised short rib mean? ›

What Are Braised Short Ribs? Braising is the traditional cooking method for beef short ribs. Braising pans allow chefs to employ both dry and moist heat. To braise short ribs, chefs sear the meat and then bake it in a liquid. Chefs often braise short ribs in a mixture of red wine, beef broth, and vinegar.

Get More Info Here ›

Should I braise short ribs covered or uncovered? ›

Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.

Get More Info Here ›

What is a good vegetable to serve with braised short ribs? ›

I serve the braised short ribs with some beautiful, simply roasted root vegetables – using carrots, red and golden beets, and turnips here, but feel free to throw in whatever you like or have on hand.

View Details ›

Can you cook braised short ribs too long? ›

If they aren't braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart. The key to preparing short ribs is to cook them until they reach a point that is just before they would fall apart.

View Details ›

How much liquid do you use to braise short ribs? ›

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed.

Tell Me More ›

What is the best way to tenderize beef short ribs? ›

Braising, which is actually slow simmering (after browning in a bit of oil or butter), brings irresistibly tender and boldly flavored results to this meaty cut of beef. Because short ribs require long, slow cooking for tenderness and flavor, braising is the perfect technique for cooking them.

Get More Info Here ›

How do you know when braised short ribs are done? ›

When done, the meat will be very tender and falling away from the bone. It isn't easy to overcook short ribs, but if they are more tender than you like, use the shredded meat and use in sandwiches or tacos.

Find Out More ›

Why are my braised short ribs chewy? ›

If your ribs are chewy, you either forgot to remove the membrane from the back of the ribs or you didn't cook them long enough. If your ribs are dry, you likely cooked them too hot and fast.

Show Me More ›

Is braised short rib bad for you? ›

Braised short ribs are a good source of protein and are carbohydrate free. A 3.5-oz. serving contains 29 g of protein, meeting more than 50 percent of your daily value. As an animal source of protein, the short ribs provide your body with all of the essential amino acids, making it a complete source of protein.

Keep Reading ›

What are the most common mistakes in braising? ›

These braising mistakes are easy to make, but just as easy to avoid.

You're Using the Wrong Cut Of Meat. ...
You're Not Searing. ...
You're Not Using Enough Liquid. ...
You're Not Bringing It to a Simmer First. ...
You're Not Checking Your Meat. ...
You're Not Letting the Meat Rest.

Jan 17, 2019

Discover More ›

Can you put too much liquid in short ribs? ›

Short ribs that are cooked completely submerged in liquid will come out with a thin, watery sauce, while those cooked in just a thin layer of liquid—enough to provide a moist environment under your Dutch oven's lid—will produce a rich, flavorful sauce.