Chilli-Braised Short Ribs

Ingredients for Chilli-Braised Short Ribs

• 1.1kg (2"-thick) cross-cut bone-in short ribs (flanken style), cut into 2x2" pieces

• Sel kasher

• 2 dried guajillo or ancho chillies, seeds removed

• 1 large onion, sliced into 1/2"-thick rounds

• 5 garlic cloves, unpeeled

• 1 cuillère à café de flocons de piment rouge écrasés

• 1 cuillère à café de coriandre moulue

• 1 cuillère à café de cumin moulu

• 1/2 cuillères à café de cannelle moulue

• 45ml vegetable oil, divided

• 2 cuillères à soupe de concentré de tomate

• 1/2 acorn squash (about 450g .), seeds removed, sliced lengthwise into 1"-thick wedges

• Plain whole-milk Greek yoghurt, coriander sprigs, and lime wedges (for serving)

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 chillies and 1200ml hot water in a blender and let sit while you prep onion and garlic.

Heat grill. Grill 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 chillies. Blend until smooth but still speckled with chillies; season purée lightly with salt. Set aside.

Heat 2 tablespoons 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 tablespoon 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 chilli 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 yoghurt and coriander, with lime wedges.

Do Ahead: Ribs (without toppings) can be made 3 days ahead. Cover and chill.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.