1 cup olives green pitted (such as Castelvetrano or Cerignola)
2 teaspoons ground coriander
1 teaspoon ground cumin
1 juice of lemon
5 teaspoons kosher salt
4 cups chicken broth low-sodium
1.5 pounds new potatoes
0.3 cup olive oil
1 large onion thinly sliced
2 tablespoons tomato paste
Equipment
food processor
bowl
frying pan
baking sheet
sauce pan
oven
pot
blender
baking pan
aluminum foil
stove
Directions
Toast chiles in a dry large skillet overmedium heat until slightly puffed and lightlydarkened on both sides, about 2 minutes.
Remove from skillet; let cool. Stem chilesand halve lengthwise; discard seeds.
Placein a medium bowl and add boiling waterto cover.
Let chiles stand until soft, about20 minutes.
Drain.
Combine chiles, garlic, lemon zest andjuice, oil, salt, coriander, and cumin ina blender or food processor; purée untilmarinade is smooth.
Toss short ribs and onion with marinadein a shallow baking dish; cover dish andchill 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 andcover pot.
Transfer to oven and braise ribsfor 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 easilyfrom the bone and vegetables are soft,50-60 minutes longer.
Transfer short ribs and vegetables toa large rimmed baking sheet. Cover bakingsheet with foil. Strain cooking liquid into alarge saucepan. Bring to a boil, reduceheat, and simmer, skimming fat from surfaceoccasionally, until sauce is reduced to4 cups, 8-10 minutes. DO AHEAD: Shortribs, vegetables, and sauce can be made2 hours ahead. Cover sauce.
Let sauceand ribs and vegetables stand at roomtemperature.
Place covered baking sheet with ribs andvegetables in oven until reheated, about15 minutes. Stir olives and parsley intosauce and rewarm, stirring occasionally,over medium heat.
Divide short ribs and vegetables amongplates and spoon sauce over.
