Chile-Braised Short Ribs
Tender bone-in short ribs slowly braised in a rich chile sauce with guajillo peppers, warming spices, and acorn squash. Served with cooling yogurt, fresh cilantro, and lime wedges for a complex and satisfying dish.
Ingredients
- •2½ lb short ribs
- •1 to taste Kosher salt
- •2 whole dried guajillo chiles
- •1 large onion
- •5 cloves garlic
- •1 tsp crushed red pepper flakes
- •1 tsp ground coriander
- •1 tsp ground cumin
- •½ tsp ground cinnamon
- •3 Tbsp vegetable oil
- •2 Tbsp tomato paste
- •½ whole acorn squash
- •½ cup Greek yogurt
- •¼ cup cilantro
- •1 whole lime
Cooking Instructions
- 1.
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.
60 min
- 2.
Meanwhile, place chiles and 5 cups hot water in a blender and let sit while you prep onion and garlic.
10 min
- 3.
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.
10 min
- 4.
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.
5 min
- 5.
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.
24 min
- 6.
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.)
210 min
- 7.
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.
20 min
- 8.
Serve ribs and squash, topped with yogurt and cilantro, with lime wedges.
5 min
- 9.
Do Ahead: Ribs (without toppings) can be made 3 days ahead. Cover and chill.