Name: Chile-Braised Short Ribs
Yield: 8 Servings
Ingredients: 8 dried New Mexico chiles; 4 cloves garlic cloves; Zest and juice of 1 lemon; ¼ cup olive oil; 5 teaspoon kosher salt; 2 teaspoon ground coriander; 1 teaspoon ground cumin; 8 1”-thick cross-cut beef short ribs (flanken style; about 5 lb.); 1 large onion, thinly sliced; 4 cups low-sodium chicken broth; 1½ lb fingerling or new potatoes; 4 large carrots (about ¾ lb.), peeled, cut into 2” pieces; 2 tablespoon tomato paste; 1 cup pitted green olives (such as Castelvetrano or Cerignola); ½ cup chopped flat-leaf parsley

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

Recipe notes