Chile-Braised Short Ribs

1. 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.

2. 2

   Combine chiles, garlic, lemon zest and juice, oil, salt, coriander, and cumin in a blender or food processor; puree until marinade is smooth.

3. 3

   Toss short ribs and onion with marinade in a shallow baking dish; cover dish and chill ribs overnight.

4. 4

   Preheat oven to 350u00b0F. 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.

5. 5

   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.

6. 6

   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:

7. 7

   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.

8. 8

   Divide short ribs and vegetables among plates and spoon sauce over.

No additional tips available.