Chile-Braised Short Ribs

• 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)

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. Meanwhile, place chiles and 5 cups hot water in a blender and let sit while you prep onion and garlic.
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. 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. 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. 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. 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. Serve ribs and squash, topped with yogurt and cilantro, with lime wedges.
9. Ribs (without toppings) can be made 3 days ahead. Cover and chill.

crosscut bone, kosher salt, onion, garlic, red pepper, ground coriander, ground cumin, ground cinnamon, vegetable oil, tomato paste, acorn, milk

Taken from www.epicurious.com/recipes/food/views/chile-braised-short-ribs (may not work)