Chile-Braised Short Ribs

Name: Chile-Braised Short Ribs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 1-thick cross-cut beef short ribs (flanken style; about 5 pounds); 340 grams large carrots (about , peeled, cut into 2 pieces; 8 dried New Mexico chiles; 118 milliliters chopped flat-leaf parsley; 4 garlic cloves; 237 milliliters pitted green olives (such as Castelvetrano or Cerignola); 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1 Zest and juice of lemon; 5 teaspoons kosher salt; 946 milliliters low-sodium chicken broth; 680 grams fingerling or new potatoes; 59 milliliters olive oil; 1 large onion, thinly sliced; 2 Tbsps tomato paste

Chile-Braised Short Ribs requires about 45 minutes from start to finish. This recipe serves 8. One portion of this dish contains roughly 6g of protein, 11g of fat, and a total of 218 calories. 250 people found this recipe to be tasty and satisfying. A mixture of thick cross-cut beef short ribs ; 5 pounds), ground coriander, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free, dairy free, whole 30, and vegetarian diet.

Instructions

Toast chiles in a dry large skillet overmedium heat until slightly puffed and lightlydarkened on both sides, about 2 minutes.

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Chili Pepper

Toast

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Frying Pan

Remove from skillet; let cool. Stem chilesand halve lengthwise; discard seeds.

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Seeds

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Frying Pan

Placein a medium bowl and add boiling waterto cover.

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Bowl

Let chiles stand until soft, about20 minutes.

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Chili Pepper

Drain.

Combine chiles, garlic, lemon zest andjuice, oil, salt, coriander, and cumin ina blender or food processor; purée untilmarinade is smooth.

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Lemon Zest

Coriander

Chili Pepper

Garlic

Cumin

Salt

Cooking Oil

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Food Processor

Blender

Toss short ribs and onion with marinadein a shallow baking dish; cover dish andchill ribs overnight.

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Beef Short Ribs

Onion

Ribs

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Baking Pan

Preheat oven to 350°F.

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Oven

Transfer onion,short ribs, and marinade to a large heavy pot.

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Beef Short Ribs

Marinade

Onion

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Pot

Add broth. Bring to a boil on stove-top andcover pot.

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Broth

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Stove

Pot

Transfer to oven and braise ribsfor 2 hours.

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Oven

Add potatoes, carrots, and tomato paste(keep meat and vegetables submerged);cover and return to oven. Continue braising until meat is fork-tender and separates easilyfrom the bone and vegetables are soft,50-60 minutes longer.

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Tomato Paste

Vegetable

Potato

Carrot

Bone

Meat

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Oven

Transfer short ribs and vegetables toa large rimmed baking sheet. Cover bakingsheet with foil. Strain cooking liquid into alarge saucepan. Bring to a boil, reduceheat, and simmer, skimming fat from surfaceoccasionally, until sauce is reduced to4 cups, 8-10 minutes. DO AHEAD: Shortribs, vegetables, and sauce can be made2 hours ahead. Cover sauce.

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Beef Short Ribs

Vegetable

Sauce

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Baking Sheet

Sauce Pan

Aluminum Foil

Let sauceand ribs and vegetables stand at roomtemperature.

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Vegetable

Ribs

Place covered baking sheet with ribs andvegetables in oven until reheated, about15 minutes. Stir olives and parsley intosauce and rewarm, stirring occasionally,over medium heat.

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Parsley

Olives

Ribs

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Baking Sheet

Oven

Divide short ribs and vegetables amongplates and spoon sauce over.

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Beef Short Ribs

Vegetable

Sauce

Equipment

Ingredients

Servings:

1"-thick cross-cut beef short ribs (flanken style; about 5 pounds)340grams

large carrots (about , peeled, cut into 2" pieces 8

dried New Mexico chiles 118milliliters

chopped flat-leaf parsley 4

garlic cloves 237milliliters

pitted green olives (such as Castelvetrano or Cerignola)2teaspoons

ground coriander 1teaspoon

ground cumin 1

Zest and juice of lemon 5teaspoons

kosher salt 946milliliters

low-sodium chicken broth 680grams

fingerling or new potatoes 59milliliters

olive oil 1large

onion, thinly sliced 2Tbsps

tomato paste

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Castellroig Cava Brut. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 15 dollars per bottle.