Name: Chile-Braised Short Ribs
Yield: Makes 8 servings
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

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Chile-Braised Short RibsDitte Isager

This braise gets its deep flavor and color from dried New Mexico chiles. Find them in the produce section.

Recipe notes

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