Slow-Cooked Tomatillo Short Ribs

Prep Time: 20 minutes
Cook Time: 2 hours, 30 minutes
Servings: 4

Fork-tender beef and tangy tomatillos make for a melt-in-your mouth dish! This slow-roasted technique brings out every ounce of flavor. Pinto beans and squash provide a low-carb contrast to traditional rice.


Ingredients: Stew


Preheat oven to 375º

Season short ribs with salt and pepper.

Heat oil in a pan and sear ribs on all sides except the bone.

To prepare the tomatillo sauce, blend green tomatillos, cilantro, onion, and garlic. Save ½ cup for later.

Place short ribs in oven-safe container along with remaining tomatillo sauce and ½ cup of water. Cover with foil and cook for 2 hours at 375º

Remove from oven. There should be plenty of sauce left. Add a bit of water and mix well. Keep warm.

In a large pan, saute onions for 30 seconds. Add beans and squash. Add chicken broth (this will cook the squash). Add remaining ingredients.

Serve short ribs on top of bean stew and add a few tablespoons of sauce on top.


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