Chile-Braised Short Ribs

1. 1

   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.

2. 2

   Meanwhile, place chiles and 5 cups hot water in a blender and let sit while you prep onion and garlic.

3. 3

   Heat broiler. Broil onion and garlic on a rimmed baking sheet, undisturbed, until charred on top (don't worry if they get super dark), 8-10 minutes.

4. 4

   Pop garlic out of their skins and place garlic, onion, red pepper flakes, coriander, cumin, and cinnamon in blender with chiles. Blend until smooth but still speckled with chiles; season puree lightly with salt. Set aside.

5. 5

   Heat 2 Tbsp. 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.

6. 6

   Carefully pour off oil and wipe out pot. Pour remaining 1 Tbsp. 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 chile puree. 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.)

7. 7

   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.

8. 8

   Serve ribs and squash, topped with yogurt and cilantro, with lime wedges.

9. 9

   Ribs (without toppings) can be made 3 days ahead. Cover and chill.

No additional tips available.