Easy recipe Chile-Braised Short Ribs

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eight dried New Mexico chilesfour garlic cloves Zest and juice of one lemonone quarter olive oilabout five kosher saltabout two ground corianderone ground cumineight one-inch-thick cross-cut beef short ribs (flanken style about about five pounds)one large onion, thinly slicedfour low-sodium chicken brothone one/about two fingerling or new potatoesfour large carrots (about three/four pound), peeled, cut into about two inches piecesabout two tomato pasteone pitted green olives (Recipes by ingridients olives) (such as Castelvetrano or Cerignola)one/about two chopped flat-leaf parsley. These braised short ribs get their deep flavor (Recipes by ingridients flavor) and color from dried New Mexico chiles.. Chile-Braised Short Ribs.