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Remove pan from heat, cover, and let soak until chiles feel soft and pulpy, about 10 minutes..Drain chile mixture, reserving 2 cups cooking water.
Place chile mixture, reserved 2 cups cooking water, and garlic in a blender, and remove center piece to allow steam to escape.Process until smooth, about 1 minute.Set chile puree aside.. Heat oil in a medium deep skillet over medium-high.
Add onion wedges to skillet, cut sides down, and cook, undisturbed, until underside starts to brown, about 2 minutes (you will discard the charred onion, but it will impart lots of flavor).While onions cook, toss short ribs with 2 1/2 teaspoons of the salt in a medium bowl..
Working in two batches, add shorts ribs to onion wedges in skillet and cook until browned on two sides, 3 to 4 minutes per side, flipping onion wedges when flipping short ribs.
Transfer short ribs to a plate., which he calls "the juiciest" and "the most flavorful.".
The secret to all that flavor?Just like you would with, say,.
, you'll first cook the pork chops in a cast-iron skillet, and then, add butter, herbs, and (in this case) Thai chiles to the pan.As the chops continue to cook, you'll spoon the butter mixture over them, ensuring that the meat will stay juicy.