Obsidian/03.03 Food & Wine/Braised Short Ribs with Squash and Chile.md

ServingSize	cssclass	Tag	Date	DocType	Hierarchy	location	CollapseMetaTable	Meta	Recipe	Ingredients
4	recipeTable	NotYetTested	2022-01-22	Recipe	NonRoot		Yes	IsFavourite Rating False	Courses Categories Collections Source PreparationTime CookingTime OServingSize Main dish Meat American https://www.bonappetit.com/recipe/braised-short-ribs-with-squash-and-chile 250 4	2.5 lb. 2"-thick cross-cut bone-in short ribs (flanken style), cut into 2x2" pieces 1 pinch Kosher salt 2 whole dried guajillo or ancho chiles, seeds removed 1 whole large onion, sliced into ½"-thick rounds 5 cloves garlic, unpeeled 1 tsp. crushed red pepper flakes 1 tsp. ground coriander 1 tsp. ground cumin 0.5 tsp. ground cinnamon 3 Tbsp. vegetable oil, divided 2 Tbsp. tomato paste 0.5 whole acorn squash (about 1 lb.), seeds removed, sliced lengthwise into 1"-thick wedges

Parent:: @@Recipes, @Main dishes

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Braised Short Ribs with Squash and Chile

 

style: number

 

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Practical Informations

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Ingredients

 

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Instructions

 

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

 

title: **Serving tip**
Serve ribs and squash, topped with yogurt and cilantro, with lime wedges.

 

Step 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.

 

Step 2

Meanwhile, place chiles and 5 cups hot water in a blender and let sit while you prep onion and garlic.

 

Step 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.

 

Step 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.

 

Step 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.

 

Step 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, 3–3½ hours. (Make sure there's a gap between lid and pot so liquid can reduce.)

 

Step 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, 18–20 minutes. If squash and meat become tender but liquid isn't thickened, transfer squash and meat to a plate and continue to cook until liquid has reached the desired saucy consistency.