The next country in my around-the-world adventure was Mexico. Though I make Mexican food frequently, I decided to search online for authentic Mexican recipes. My searching led me to Receta de Costillas de Res en Salsa Verde, or.. Braised Short Ribs In Tomatillo Sauce. Actually though, the literal translation is Beef Ribs Recipe for Green Salsa.
Anyway – I made the ribs and served it over tortilla chips. I don’t use tomatillos nearly as often as I should and every time I do, I’m always excited at how neat they are. If you’ve never had the opportunity to cook with tomatillos before, you should make yourself the opportunity now! And cook these ribs!
Braised Short Ribs in Tomatillo Sauce
2 lbs beef short ribs
1 1/2 lbs tomatillos, peeled
2 garlic cloves
1 jalapeno pepper
1 cup cilantro, chopped
salt, to taste
ground pepper, to taste
1. Heat a large pot over medium-high heat. Add the short ribs to the pot and brown on each side. Add 1/2 cup of water and cover the pot with a lid. Cook on medium heat for 1 1/2 hours.
2. While the meat is cooking place a griddle over medium-high heat. Roast the tomatillos, garlic, and jalapeno until charred.
3 . Once the meat is cooked, add the tomatillos, garlic, jalapeno, cilantro, and some salt and pepper into the bowl of a food processor. Remove 1/2 cup of the meat juice from the cooked ribs and add the juice to the food processor. Process everything in the food processor, until well combined and a sauce is formed.
4. Remove the ribs from the pot. Add the tomatillo salsa to the pan and cook for three minutes.
5. With two forks, remove the beef from the ribs, shredding it into pieces. Add the meat back into the pot with the salsa and cook for 3 more minutes.