Grilled Chile-Lemongrass Short Ribs with Pickled Daikon

Ingredients

• •4 whole red Fresno or 3 serrano chiles
• •3 stalks lemongrass
• •1 piece ginger
• •3 cloves garlic
• •1 Tbsp light brown sugar
• •1 tsp toasted sesame oil
• •¼ cup vegetable oil
• •5 Tbsp seasoned rice vinegar
• •3 lb beef short ribs
• •to taste Kosher salt
• •6 oz daikon
• •peeled
• •halved lengthwise
• •thinly sliced crosswise

Cooking Instructions

1. 1.

   Purée chiles, lemongrass, ginger, garlic, brown sugar, sesame oil, 1/4 cup vegetable oil, and 3 Tbsp. vinegar in a blender or food processor until smooth. Place ribs in a glass baking dish; season generously with salt on both sides. Pour chile paste over and turn ribs to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.

   60 min

2. 2.

   Prepare a grill for high heat; oil grate. Remove ribs from dish and grill until lightly charred and crisp around the edges, about 2 minutes per side. Transfer to a platter and let rest 5 minutes.

   9 min

3. 3.

   While the ribs are resting, combine daikon, a pinch of salt, and remaining 2 Tbsp. vinegar in a medium bowl and toss, massaging with your hands until slightly softened.

   5 min

4. 4.

   To serve, scatter daikon over ribs, leaving any liquid in bowl.

   2 min