These beef short ribs in salsa verde are slow-cooked to perfection in a tangy, spicy tomatillo sauce.
Every bite is rich, comforting, and melt-in-your-mouth tender.
Start by seasoning and searing 4 lbs of short ribs until golden. Add 1½ cups of beef broth to the pot, cover, and simmer on low for 3–4 hours until almost tender.
While that cooks, blend ½ lb tomatillos, 4 serranos, 4 garlic cloves, ¼ onion, cilantro, 1 cup beef broth, and a pinch of salt into a smooth salsa verde.
Once the ribs are nearly fall-apart soft, remove them, skim off excess fat, and add the salsa to the pot. Return the ribs and simmer another 45–60 minutes until irresistibly tender.
Serve with rice or warm tortillas—this is true comfort food! Watch the full recipe video below to bring this Mexican favorite to life.
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