Name: Chile-Braised Short Ribs
Yield: 4 servings
Ingredients: 2 1/2 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 1/2"-thick rounds; 5 garlic cloves, unpeeled; 1 tsp. crushed red pepper flakes; 1 tsp. ground coriander; 1 tsp. ground cumin; 1/2 tsp. ground cinnamon; 3 Tbsp. vegetable oil, divided; 2 Tbsp. tomato paste; 1/2 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)

Forktender beef and spoontender acorn squash in a shallow soup bowl garnished with yogurt cilantro and a lime wedge.

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

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 just 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.

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