Grilled Chile-Lemongrass Short Ribs with Pickled Daikon
Succulent crosscut beef short ribs marinated in a spicy-sweet Asian-inspired paste of chiles, lemongrass, and ginger, then grilled to charred perfection and served with quick-pickled daikon radish.
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.
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.
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.
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.
To serve, scatter daikon over ribs, leaving any liquid in bowl.
2 min