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

• Kosher salt

• 2 dried guajillo or ancho chillies, seeds removed

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

• 5 garlic cloves, unpeeled

• 1 teaspoon crushed red pepper flakes

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 1/2 teaspoons ground cinnamon

• 45ml vegetable oil, divided

• 2 tablespoons tomato paste

• 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.

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.