Salsa Verde Beef Short Ribs
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Recipe Overview
Overview
This Salsa Verde Beef Short Ribs recipe is a delightful blend of flavors and textures that will transport you straight to Mexico. The dish begins with tender short ribs, seasoned simply with salt and pepper, which are then seared to lock in their juices. The real star, however, is the salsa verde, made from roasted tomatoes and tomatillos, blended with fresh cilantro and garlic. This vibrant sauce not only adds a beautiful color but also a depth of flavor that complements the rich beef perfectly.
Cooking the short ribs in the salsa allows them to absorb all those delicious flavors while becoming incredibly tender. The addition of nopales adds a unique twist, providing a slight crunch and a fresh taste that balances the richness of the meat. After simmering, the dish is ready to serve, and it pairs wonderfully with warm tortillas or rice.
This recipe is not just about the food; it’s about the experience of cooking and sharing a meal with loved ones. Whether you’re hosting a family dinner or just looking to treat yourself, these Salsa Verde Beef Short Ribs are sure to impress. Enjoy the process, and don’t forget to adjust the spice level to your liking!
Recipe Details
Steps & Tips
In a small saucepan, add 1.5 lbs of clean and chopped nopalitos, half an onion, salt, and cover with water. Set over high heat and bring to a boil.
Once boiling, reduce heat to medium and cook until nopalitos change color, about 5 to 10 minutes.
Drain the nopalitos, rinse them in cold water, and set aside.
Season short ribs with salt and black pepper on both sides, then set aside.
In a blender, add three roasted tomatoes, four roasted tomatillos, a piece of onion, four chilies (either serrano or jalapeno), a handful of cilantro, four garlic cloves, 1 tbsp of chicken bouillon, and 1/4 cup of water. Blend until smooth.
Return the salsa to the stove, cover the bottom of a pan with oil, and set over medium-high heat.
Once the oil is hot, add the short ribs and cook for 2 minutes per side.
Remove the ribs from the oil and repeat the process with the remaining ribs.
Remove some oil from the pan and fry the nopalitos for a couple of minutes.
Add the salsa to the pan and a little more water to the blender cup to get all the salsa out.
Mix the salsa and bring it to a simmer.
Tip: Taste the salsa for salt and adjust as needed.
Return the ribs to the pan and mix them in with the salsa.
Cover the pan, reduce heat to medium-low, and allow to cook for 10 minutes.
Once cooked, the dish is ready to serve.
Tip: Adjust the amount of chili to your preference for heat.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Nopales are a great source of dietary fiber and are often used in Mexican cuisine.
- •Roasting tomatoes and tomatillos enhances their sweetness and flavor.
- •Short ribs benefit from slow cooking, making them tender and flavorful.
- •Salsa verde can be adjusted in heat by varying the amount of jalapeños used.
