CHILE-BRAISED SHORT RIBS
One spoonful of this smoky-spicy guajillo braising liquid and you'll understand just how complex dried chiles can be. When soaked in hot water and blended with aromatics, they create a base so flavorful you don't even need stock.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Beef Rib Beef Chile Pepper Squash Braise Soup/Stew Winter Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season ribs with salt. Let sit at room temperature 1 hour, or chill, uncovered, up to 12 hours. If chilling, let sit at room temperature 1 hour before cooking.
- Meanwhile, place chiles and 5 cups hot water in a blender and let sit while you prep onion and garlic.
- Heat broiler. Broil onion and garlic on a rimmed baking sheet, undisturbed, until charred on top (don't worry if they get super dark), 8-10 minutes.
- Pop garlic out of their skins and place garlic, onion, red pepper flakes, coriander, cumin, and cinnamon in blender with chiles. Blend until smooth but still speckled with chiles; season purée lightly with salt. Set aside.
- Heat 2 Tbsp. oil in a medium heavy pot over medium-high. Working in 2 batches, cook ribs, turning occasionally and reducing heat if needed, until browned all over, 10-12 minutes per batch. Transfer to a plate.
- Carefully pour off oil and wipe out pot. Pour remaining 1 Tbsp. oil into pot and place back over medium-high heat. Add tomato paste and cook, stirring often, until tomato paste begins to separate and stick to pot, about 3 minutes. Stir in chile purée. Return ribs to pot and bring liquid to a simmer. Partially cover pot and cook, reducing heat to low to maintain a very gentle simmer, turning ribs occasionally, and skimming any excess fat from surface, until meat is very tender, 3-3 1/2 hours. (If sauce gets thick before meat is done, add water as needed to thin out a bit.)
- Add squash to pot and push down so it's mostly submerged. Bring to a simmer and cook, uncovered, until squash is tender and liquid is thickened and saucy, 18-20 minutes.
- Serve ribs and squash, topped with yogurt and cilantro, with lime wedges.
- Do Ahead: Ribs (without toppings) can be made 3 days ahead. Cover and chill.
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nazmus sakib
[email protected]This recipe is a keeper. The short ribs were fall-off-the-bone tender and the sauce was amazing.
Donavon Waters
[email protected]These short ribs were perfect for a special occasion. They were elegant and delicious.
Liam Twyford
[email protected]I'm not a big fan of short ribs, but this recipe changed my mind. The meat was so tender and the sauce was delicious.
NS Shakil
[email protected]This recipe was easy to follow and the short ribs turned out great. I will definitely be making this again.
md sozol
[email protected]The sauce was a bit too sweet for my taste, but the short ribs were cooked well.
Shamshad Ali G
[email protected]These short ribs were a bit dry, but the sauce was good.
Kausar Alvi
[email protected]I'm not a fan of short ribs, but I loved this recipe. The meat was fall-off-the-bone tender and the sauce was amazing.
Fatu Williams
[email protected]This is the best short rib recipe I've ever tried. The meat is so tender and the sauce is perfect.
Emmanuel Luka
[email protected]I've made this recipe several times and it's always a hit. The short ribs are always cooked perfectly and the sauce is delicious.
Britt Lovejoy
[email protected]This recipe is a keeper. The short ribs were fall-off-the-bone tender and the sauce was amazing.
JOKER Gaming YT
[email protected]These short ribs were perfect for a special occasion. They were elegant and delicious.
Alana Butler
[email protected]I'm not a big fan of short ribs, but this recipe changed my mind. The meat was so tender and the sauce was delicious.
Kawsir Kawsir
[email protected]This recipe was easy to follow and the short ribs turned out great. I will definitely be making this again.
Mohammad Borhan
[email protected]The sauce was a bit too spicy for my taste, but the short ribs were cooked well.
TARAS BEATE
[email protected]These short ribs were a bit tough, but the sauce was good.
ray saifal
[email protected]This is my new favorite short rib recipe. The meat was so tender and the sauce was amazing. I will definitely be making this again.
Md abdul kadir khan
[email protected]I made this recipe for a dinner party and everyone raved about it. The short ribs were cooked perfectly and the sauce was delicious.
shabana jabeen
[email protected]These short ribs were fall-off-the-bone tender and the sauce was rich and flavorful. I served them over mashed potatoes and they were a hit with my family.