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Recipe

Braised Short Ribs with Squash and Chile

This meal takes longer than usual to make and is a bit more hands-on than most of the recipes we share. Don’t fret— it all pays off in the end with one taste of the deliciously spiced and beefy broth. Short ribs are great for cooking low and slow, so save this recipe for a Sunday when you have some extra downtime. The meat and squash get ridiculously tender, the sauce gets saucy, and the whole thing comes together as a decadent yet comforting meal.

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Ingredients

  • 2½ 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 ½"-thick rounds
  • 5 garlic cloves, unpeeled
  • 1 tsp. crushed red pepper flakes
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • ½ tsp. ground cinnamon
  • 3 Tbsp. vegetable oil, divided
  • 2 Tbsp. tomato paste
  • ½ 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)

Directions

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.

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

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.

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

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.

Carefully pour off the oil and wipe out the pot. Pour the 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 the pot, about 3 minutes. Stir in chile purée. 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, 3–3½ hours. (Make sure there's a gap between lid and pot so liquid can reduce.)

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, 18–20 minutes. If squash and meat become tender but the liquid isn't thickened, transfer squash and meat to a plate and continue to cook until liquid has reached the desired saucy consistency.

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

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

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About Us

Market UmbrellaMarket Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers MarketThe Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.