Costillas de res en salsa verde translates to beef ribs in green salsa.
It’s an easy recipe and it’s absolutely delicious!
Next you’ll have to try these amazing pork ribs in a red salsa.
This is another one of my husbands favorite recipes and I can’t say I blame him they are pretty yummy.
So yummy that you’ll end up licking your plate after you’re done!
This is a pretty simple recipe yet so flavorful.
Just serve it with rice and you have a complete meal
This recipe is made using short ribs.
I really love cooking with short ribs.
They’re super flavorful!
The type I used is called flanken style.
Flanken style is definitely my favorite.
If you’re not familiar with short ribs here is a great read on them.
More dinner ideas
Ingredients needed for beef ribs in salsa verde
- Beef short ribs
- Garlic salt
- Serrano peppers
- Piece of onion
- Garlic clove
- Chicken bouillon
- Vegetable oil
As you can see this recipe does use serrano peppers which are spicy.
To me however this dish was not spicy which may be due to the amount of liquid in this recipe.
If you want it spicier feel free to add more peppers.
How to make this recipe
Preheat the oven to 500.
Line a baking sheet with foil.
Remove the husks from the tomatillos and wash the tomatillos to get rid of the stickiness.
Also rinse off the serrano peppers.
Dry the serrano peppers and tomatillos with a paper towel then put them on the baking sheet.
Transfer the baking sheet to the oven.
Roast the tomatillos and peppers for about 8-10 minutes.
Then remove the baking sheet from the oven.
Mine actually roasted a little bit longer and the liquid from the tomatillos started leaking as you can see in the photo below but it’s okay I was able to collect the liquid and save it for the next step.
Transfer the tomatillos, peppers and any liquid that leaked from the tomatillos or peppers to the blender.
Then add the piece of onion, garlic, cilantro, chicken bouillon and water to the blender.
Blend for about 30 seconds or until smooth. Set the salsa aside.
Now it is time to get started on the ribs.
Season them with the garlic salt.
Make sure they’re evenly coated in the seasoning.
Then heat up a skillet over medium high heat and add the oil.
Once the oil is hot add the seasoned ribs.
You’ll have to do this in batches as to not crowd the skillet.
Cook for a few minutes.
Then flip the ribs and continue cooking for a few more minutes.
Transfer the browned ribs to a plate.
Then add the other batch of ribs to the skillet and brown on each side as well.
Next add the ribs on the plate back to the skillet.
Then add the green salsa to the skillet and stir.
Reduce the heat to low and cover. Cook for 1 1/2 hours.
After the hour and a half the meat should be very tender.
Serve with some rice on the side.
Oh and don’t forget to warm up some corn tortillas!
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Costillas de res en salsa verde is a keeper!
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Costillas de res en salsa verde
Costillas de res en salsa verde (Beef ribs in green salsa) is a simple and delicious dish that goes perfectly with rice and warm corn tortillas.
- 1 1/2 lbs Beef short ribs
- 1 1/2 tsp Garlic salt
- 9 oz Tomatillos husks removed and washed
- 3 Serrano peppers
- 1/4 of a white onion
- 1 garlic clove
- 1/4 cup Cilantro chopped
- 1 1/2 tsp Chicken bouillon
- 1 1/2 cup Water
- 1 tbs Vegetable oil
Preheat oven to 500.
Line a baking sheet with foil.
Remove husks from tomatillos and wash them to remove the sticky residue then dry with paper towel. Wash serrano peppers and also dry.
Put the tomatillos and serrano peppers on the baking sheet and put it in the oven. Roast for 8-10 minutes.
Remove baking sheet from oven and transfer the tomatillos, serrano peppers and any juice that leaked to the blender.
Add the onion, garlic, cilantro, chicken bouillon and water to the blender.
Blend for 30 seconds or until smooth. Set the salsa aside.
Season the ribs with the garlic salt. Make sure they're evenly coated with the garlic salt.
Heat up a skillet over medium high heat and add the oil.
Once the oil is hot add half of the ribs. Cook for 3 minutes. Then flip them and cook for 3 more minutes.
Transfer them to a plate and then add the remaining half of ribs to the skillet. Cook for three minutes on each side as well.
Return the ribs on the plate back to the skillet. Add the salsa to the skillet and stir.
Reduce heat to low and cover. Cook for 1 1/2 hours.
Let cool a bit before serving. Serve with rice and warm corn tortillas. Enjoy!