Season the short ribs with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.

Sauté Aromatics

In the same pot, add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and cook for an additional minute.

Braise the Ribs

Return the short ribs to the pot. Pour in the beef broth, adding bay leaves and thyme. Bring to a simmer, cover, and reduce heat to low. Cook for about 2-3 hours, until the meat is tender and falls off the bone.

Shred the Meat

Remove short ribs from the pot and let cool slightly. Shred the meat using two forks and discard the bones. Return shredded meat to the pot and stir to combine with the broth.

Tomatillo Salsa

Prepare the Tomatillos

In a blender or food processor, combine chopped tomatillos, onion, cilantro, lime juice, jalapeño (if using), and salt.

Blend the Salsa

Blend the ingredients until smooth. Adjust seasoning with more salt or lime juice if necessary. Set aside.

Breakfast Potatoes

Cook the Potatoes

In a large skillet, heat olive oil over medium heat. Add diced potatoes and season with paprika, garlic powder, onion powder, salt, and black pepper. Stir to coat.

Sauté Until Crispy

Cook the potatoes for about 20-25 minutes, stirring occasionally, until golden brown and crispy on the outside, and tender on the inside.