Sort ingredients
ryderboren
QR Code
Listen
Pdf
Lightly season the short ribs with salt and pepper. Sear them on all sides in a large pot until nicely browned.
Add 1 ½ cups of beef broth to the pot, cover, and cook on low heat for about 3 to 4 hours, or until the meat is starting to get tender.
While the ribs cook, blend the tomatillos, serranos, garlic, onion, cilantro, 1 cup of beef broth, and a pinch of salt until smooth.
Once the meat is almost fork-tender, remove it from the pot and set it aside. (Skim off some fat if you'd like.)
Pour the salsa verde into the pot, return the ribs, cover again, and simmer for another 45 minutes to 1 hour, or until the meat is fall-apart tender.