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Ingredients
- 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
Details
Servings 8
Adapted from epicurious.com
Preparation
Step 1
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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