It’s no secret that The Hubs and I like short ribs, heck, we had them at our wedding (bless you Primizie, bless you) and when I see a recipe for them I have to make it, it’s like an itch I gotta scratch!
With that, I just had to make these Chile Braised Short Ribs from Bon Appetit because of our aforementioned love of short ribs and because I randomly had a ton of dried New Mexico chiles in our pantry. What an odd thing to have a lot of huh? I was worried that this dish was going to be too spicy for my gentle husband, who loves spice but let’s just say it doesn’t love him back. Actually, the weren’t spicy at all but instead had a great smoke flavor and they were perfect in the falling off the bone department that all great short rib dishes require. We also loved the addition of the fingerling potatoes, carrots and the salty olives. I served this over some braised collard greens since it is my goal for us to eat a leafy green each day. We will be healthy damnit!
I would recommend this for people who have been around the short rib block a few times and want to try a new avenue of short rib deliciousness – you won’t be disappointed, trust me!