Let come to room temperature, about 1 hour.
Add drained parboiled rice and spread it out in an even layer.Using back a spoon, make eight indentations in rice and place 1 tomatillo half into each indentation, cut side up.
Spoon beans with their liquid all over the rice.Arrange short ribs in an even layer over rice mixture, and spoon chile sauce in an even layer all over.Cover pot with a tight-fitting lid and cook over medium-low until you can hear sauce bubbling in pot (you'll have to put your ear close to the pot), about 15 minutes.
Let rest until rice is tender, about 20 minutes.Gently stir chile sauce into rice mixture..
Serve directly from pot, or using a large spoon, gently scoop Morisqueta with braised short ribs onto a large platter.
If you're lucky, you will get a piece of jammy tomatillo to smash into the rice.Carefully pour charcoal into kettle grill, and let burn until coals are covered in a thin layer of ash, about 5 minutes.
If using a gas grill, heat all zones to high (450°F to 550°F)..Use a wok spatula to arrange coals in an even rectangular layer.
Set grill grate in place, and set plancha on grate over bed of coals or gas flames.Let plancha heat 10 minutes.. Prep Ingredients.
(Editor: Popular Chairs)