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Beef Short Ribs in Salsa Verde

Number of Servings: 6

A popular dish in South America and Mexico. With a fusion of many cultures and the right ingredients.

Short Ribs inspire with their dark, aromatic tender beef with fine marbling. Cooked on the bone and perfectly prepared to the point the meat practically comes off the bone by itself and combined with Tomatillo Salsa Verde, gives an exquisite flavor to this recipe.

Tomatillo is a native green fruit grown by the Peruvian regions and Aztecs in Mexico and is one of the main ingredients to make the recipe just delicious.


2 lbs. beef short ribs

1 tablespoon cooking oil

2 ½ cups green tomatillos

2 serrano peppers

1 clove garlic

½ onion

½ cup cilantro

1 cup water

1 cube chicken bouillon

Garlic salt, kosher salt & pepper to taste


Chop the garlic very fine, rub it over your ribs, and season well with salt and pepper, making sure they are evenly coated with the seasoning. Set them to the side and let them rest.

Preheat oven to 400℉. Meanwhile, line a baking sheet with foil and remove the husks from the tomatillos, and

wash them well to get rid of the stickiness.

Place the green tomatillos and peppers on the baking sheet. Roast them for about 8-10 minutes or until the liquid from the tomatillos begins leaking.

Pour in the blender the green tomatillos, serrano peppers, onion, garlic, cilantro, and water in.

Blend until smooth and set the salsa aside.

Heat a skillet over medium-high heat, add oil & place the seasoned ribs. Brown the ribs on both sides.

When they are all done add the green salsa, the chicken cube, and salt, and stir.

Reduce the heat to low and cover.

Cook for about 45 minutes, (add more water if the sauce is evaporating and the meat needs to cook longer make sure the meat is very tender.

Serve with rice and beans, these ribs also make great tacos.

Chef Martin Lopez


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