Name: Braised Short Ribs With Squash and Chile
Yield: 4 servings
Ingredients: 2½ lb. 2"-thick cross-cut bone-in short ribs (flanken style), cut into 2x2" pieces; Kosher salt; 2 dried guajillo or ancho chiles, seeds removed; 1 large onion, sliced into ½"-thick rounds; 5 garlic cloves, unpeeled; 1 tsp. crushed red pepper flakes; 1 tsp. ground coriander; 1 tsp. ground cumin; ½ tsp. ground cinnamon; 3 Tbsp. vegetable oil, divided; 2 Tbsp. tomato paste; ½ acorn squash (about 1 lb.), seeds removed, sliced lengthwise into 1"-thick wedges; Plain whole-milk Greek yogurt, cilantro sprigs, and lime wedges (for serving)

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Photo by Marcus Nilsson, Food Styling by Frances Boswell, Prop Styling by Amy Wilson

Make this when it’s Sunday and you’re not leaving the house. One spoonful of this smoky-spicy guajillo braising liquid and you’ll understand how complex dried chiles can be. When soaked in hot water and blended with aromatics, they create a base so flavorful you don’t even need stock. The chile purée may seem like a lot of liquid at first, but don't worry: Keeping the pot slightly uncovered as the ribs cook will allow the sauce to reduce and concentrate.

Recipe notes

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