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 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.
Check out the article here: https://www.bonappetit.com/recipe/braised-short-ribs-with-squash-and-chile
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Andy Makes Braised Short Ribs with Squash | From the Test Kitchen | Bon Appétit