Chile-braised short ribs: a flavoursome comfort dish

Ingredients for Chile-braised short ribs

• 1,125 g cross-cut bone-in short ribs (flanken style), cut into 5 x 5 cm pieces

• kosher salt

• 2 dried guajillo or ancho chiles, deseeded

• 1 large onion, sliced into 1.5 cm rounds

• 5 garlic cloves, unpeeled

• 5 ml crushed red pepper flakes

• 5 ml ground coriander

• 5 ml ground cumin

• 2.5 ml ground cinnamon

• 45 ml vegetable oil, divided

• 30 ml tomato paste

• 450 g acorn squash, deseeded, sliced lengthwise into 2.5 cm thick wedges

• plain full-fat Greek yogurt

• coriander sprigs (optional)

• lime wedges (for serving)

How to make Chile-braised short ribs

1. Season the ribs with salt and let them sit at room temperature for 1 hour, or chill uncovered for up to 12 hours. If chilling, allow them to sit at room temperature for 1 hour before cooking.

2. Meanwhile, place the chiles and 1.25 litres of hot water in a blender and let them sit while you prepare the onion and garlic.

3. Preheat the grill. Broil the onion and garlic on a rimmed baking tray, undisturbed, until charred on top, about 8–10 minutes (don’t worry if they get very dark).

4. Remove the garlic from its skins and place the garlic, onion, red pepper flakes, coriander, cumin, and cinnamon in the blender with the chiles. Blend until smooth but still speckled with chiles, and season the purée lightly with salt. Set aside.

5. Heat 30 ml of oil in a medium heavy pot over medium-high heat. Working in 2 batches, cook the ribs, turning occasionally and reducing the heat if needed, until browned all over, about 10–12 minutes per batch. Transfer the browned ribs to a plate.

6. Carefully pour off the excess oil and wipe out the pot. Pour the remaining 15 ml of oil into the pot and return it to medium-high heat. Add the tomato paste and cook, stirring often, until the paste begins to separate and stick to the pot, about 3 minutes.

7. Stir in the chile purée, then return the ribs to the pot and bring the liquid to a simmer. Partially cover the pot and reduce the heat to low to maintain a very gentle simmer. Turn the ribs occasionally and skim any excess fat from the surface, cooking until the meat is very tender, about 3–3.5 hours. If the sauce thickens before the meat is done, add water as needed to thin it out.

8. Add the squash to the pot, pushing it down so it’s mostly submerged. Bring to a simmer and cook uncovered until the squash is tender and the liquid has thickened to a saucy consistency, about 18–20 minutes.

9. Serve the ribs and squash topped with yogurt and fresh coriander, accompanied by lime wedges.

Do Ahead: The ribs (without toppings) can be prepared 3 days in advance. Cover and chill until ready to serve.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.