Pasilla tomatillo braised short ribs from The Homesick Texan Cookbook (page 195) by Lisa Fain

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef broth or water for beer.

  • averythingcooks on January 18, 2023

    I also used bone-in short ribs, beer & roasted tomatillos from my garden freezer stash. I basically agree....tasty but not the best short ribs I've made. We had them as tacos and so the toppings (pickled onions, spicy salsa, corn & pepper relish etc) did enhance the flavours a lot.

  • Breadcrumbs on June 03, 2012

    p. 195 – I used canned tomatillos and I also used bone-in short ribs because that’s what the butcher sells and, the bone is really what this cut is all about, isn’t it?! Our beer of choice was an Innis & Gunn Canadian Cask – a full-bodied, oak aged ale. Since LF indicates you may use beer, beef broth or water I opted to use one bottle of the I&G and some homemade beef broth. This dish was aromatic and enticing as it simmered away atop the stovetop. Since my liquids did not cover the meat, I opted not to completely uncover the pot for the final 90 min simmer. I shredded the meat in some of the stock and made tacos topped w Monterey Jack cheese and some of the coleslaw from this book Were these the best short ribs we’ve ever had? No. Were they tasty? Yes. I particularly liked the tang that the tomatillos brought to the mix, a very nice contrast to counter the richness of the meat. The spritz of lime stirred in at the final stage of cooking further enhanced these flavours.

  • amraub on May 28, 2012

    Made with bone-in short ribs and canned tomatillos (400ml can for 1/2 of the recipe). Beef turned out delicious and very tender. The cooking aroma made it hard to do the full 3 hour simmer, but it was well worth it. Served with Houston-style tortillas.

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