Description
Flanken-style short ribs are marinated in a spicy, aromatic chile paste and grilled until tender and lightly charred. Serve atop a vinegar-based crunchy slaw with more spicy chiles on top!
Ingredients
Scale
SHORT RIBS:
- 4 Fresno chiles, 3 cored and seeded and 1 thinly sliced
- 3 tablespoons coarsely chopped lemongrass (about 9 inches total), tough outer layers removed
- One 3-inch piece of ginger, peeled and thinly sliced
- 3 garlic cloves, smashed and peeled
- 1 tablespoon light brown sugar
- 1 teaspoon toasted sesame oil
- 1/4 cup vegetable oil, plus more for greasing the grill
- 3 tablespoons rice vinegar
- 3 pounds flanken-style, bone-in beef short ribs
- Kosher salt and freshly ground black pepper, to taste
DAIKON SLAW:
- 1/4 head green cabbage, cored and shredded
- 3 ounces daikon radish, cut into matchsticks
- 1/4 head of red cabbage, cored and shredded
- 4 green onions, white and green parts thinly sliced
- Cilantro leaves, to taste
- 1/4 cup rice vinegar
- Juice of 2 limes
- 1 teaspoon hot Chinese mustard
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 5 tablespoons neutral oil, such as vegetable or grapeseed oil
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon Sriracha, plus more to taste
Instructions
- Add the cored and seeded chiles, lemongrass, ginger, garlic, brown sugar, sesame oil, vegetable oil, and rice vinegar in a blender and purée until smooth. Place the short ribs in a baking dish and season generously with salt and pepper. Pour the marinade over and turn the ribs to coat. Let marinate at room temperature for 1 hour.
- In the meantime, make the daikon slaw: Combine the rice vinegar, lime juice, hot Chinese mustard, honey, brown sugar, oils and Sriracha in a large mixing bowl. Whisk to combine, until the brown sugar is completely dissolved. Taste for seasonings and adjust if necessary. Add the cabbages and Daikon and toss to coat in the dressing. Let sit while you prepare the rest of the recipe.
- Preheat the grill over high heat; generously oil the grill grates. Remove the ribs from the marinade, allowing excess to drip off. Grill until lightly charred, about 2 to 3 minutes per side. Transfer to a plate and let rest for 5 to 10 minutes.
- To finish, add the green onions and cilantro to the slaw and toss to combine. Pour the slaw on a serving platter and arrange the ribs on top. Top with the sliced Fresno chile.
Notes
Inspiration: Grilled Short Ribs with Pickled Daikon on bonappetit.com
- Category: Grilling, Beef