CHILE-BRAISED SHORT RIBS

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Chile-Braised Short Ribs image

Provided by Austin Zimmerman

Categories     Beef     Braise     Passover     Beef Rib     Kosher for Passover     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 15

8 dried New Mexico chiles
4 garlic cloves
Zest and juice of 1 lemon
1/4 cup olive oil
5 teaspoons kosher salt
2 teaspoons ground coriander
1 teaspoon ground cumin
8 1"-thick cross-cut beef short ribs (flanken style; about 5 pounds)
1 large onion, thinly sliced
4 cups low-sodium chicken broth
1 1/2 pounds fingerling or new potatoes
4 large carrots (about 3/4 pound), peeled, cut into 2" pieces
2 tablespoons tomato paste
1 cup pitted green olives (such as Castelvetrano or Cerignola)
1/2 cup chopped flat-leaf parsley

Steps:

  • Toast chiles in a dry large skillet over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes. Remove from skillet; let cool. Stem chiles and halve lengthwise; discard seeds. Place in a medium bowl and add boiling water to cover. Let chiles stand until soft, about 20 minutes. Drain.
  • Combine chiles, garlic, lemon zest and juice, oil, salt, coriander, and cumin in a blender or food processor; purée until marinade is smooth.
  • Toss short ribs and onion with marinade in a shallow baking dish; cover dish and chill ribs overnight.
  • Preheat oven to 350°F. Transfer onion, short ribs, and marinade to a large heavy pot. Add broth. Bring to a boil on stove-top and cover pot. Transfer to oven and braise ribs for 2 hours.
  • 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 easily from the bone and vegetables are soft, 50-60 minutes longer.
  • Transfer short ribs and vegetables to a large rimmed baking sheet. Cover baking sheet with foil. Strain cooking liquid into a large saucepan. Bring to a boil, reduce heat, and simmer, skimming fat from surface occasionally, until sauce is reduced to 4 cups, 8-10 minutes. DO AHEAD: Short ribs, vegetables, and sauce can be made 2 hours ahead. Cover sauce. Let sauce and ribs and vegetables stand at room temperature.
  • Place covered baking sheet with ribs and vegetables in oven until reheated, about 15 minutes. Stir olives and parsley into sauce and rewarm, stirring occasionally, over medium heat.
  • Divide short ribs and vegetables among plates and spoon sauce over.

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