Chile-Braised Short Ribs - PCOS-Friendly Recipe
This Chile-Braised Short Ribs is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 8 dried New Mexico chiles
- 4 garlic cloves
- Zest and juice of 1 lemon
- 1/4 cup olive oil
- 5 teaspoons kosher salt
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 8 1"-thick cross-cut beef short ribs (flanken style; about 5 pounds)
- 1 large onion, thinly sliced
- 4 cups low-sodium chicken broth
- 1 1/2 pounds fingerling or new potatoes
- 4 large carrots (about 3/4 pound), peeled, cut into 2" pieces
- 2 tablespoons tomato paste
- 1 cup pitted green olives (such as Castelvetrano or Cerignola)
- 1/2 cup chopped flat-leaf parsley
Instructions
- Toast chiles in a dry large skillet over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes. Remove from skillet; let cool. Stem chiles and halve lengthwise; discard seeds. Place in a medium bowl and add boiling water to cover. Let chiles stand until soft, about 20 minutes. Drain.
- Combine chiles, garlic, lemon zest and juice, oil, salt, coriander, and cumin in a blender or food processor; purée until marinade is smooth.
- Toss short ribs and onion with marinade in a shallow baking dish; cover dish and chill ribs overnight.
- Preheat oven to 350 °F. Transfer onion, short ribs, and marinade to a large heavy pot. Add broth. Bring to a boil on stove-top and cover pot. Transfer to oven and braise ribs for 2 hours.
- Add potatoes, carrots, and tomato paste (keep meat and vegetables submerged); cover and return to oven. Continue braising until meat is fork-tender and separates easily from the bone and vegetables are soft, 50-60 minutes longer.
- Transfer short ribs and vegetables to a large rimmed baking sheet. Cover baking sheet with foil. Strain cooking liquid into a large saucepan. Bring to a boil, reduce heat, and simmer, skimming fat from surface occasionally, until sauce is reduced to 4 cups, 8-10 minutes. DO AHEAD: Short ribs, vegetables, and sauce can be made 2 hours ahead. Cover sauce. Let sauce and ribs and vegetables stand at room temperature.
- Place covered baking sheet with ribs and vegetables in oven until reheated, about 15 minutes. Stir olives and parsley into sauce and rewarm, stirring occasionally, over medium heat.
- Divide short ribs and vegetables among plates and spoon sauce over.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
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Frequently Asked Questions
Yes, this Chile-Braised Short Ribs recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 8 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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