Grilled Short Ribs with Pickled Daikon – Sizzling Summer Series

While the temperatures are soaring, the grills keep roaring! It’s the Sizzling Summer Series from Summerset bringing you fantastic dishes to keep you outside and grillin’ all summer long. This week we have Grilled Short Ribs with Pickled Daikon, a simple take on a Korean favorite with flavors of lemongrass, homemade chile paste, and sesame oil.  Spicy, sweet, and sticky, these short ribs come of the grill caramelized with beautiful texture and color.

Begin with three pounds of crosscut, bone-in beef short ribs, called flanken style, that can be found at your grocery meat department or butcher.  Marinate the ribs at room temperature for 15 minutes to an hour in a puree of chiles, lemongrass, ginger, garlic, brown sugar, sesame oil, and vinegar. Pickle the daikon in vinegar and salt, messaging with your hands until just softened.  Grill the short ribs over high heat for just a couple minutes per side, and serve with the refreshing pickled daikon.  Dark and textured with a beautiful char, these ribs pack intense flavor into every bite, sure to become a family summertime favorite. 

Serves 4

Grilled Short Ribs with Pickled Daikon Ingredients

  • 4 red Fresno or 3 serrano chiles, halved, seeds removed
  • 3 lemongrass stalks, bottom third only, tough outer layers removed, coarsely chopped
  • 1 3" piece ginger, peeled, thinly sliced
  • 3 garlic cloves, smashed
  • 1 Tbsp. light brown sugar
  • 1 tsp. toasted sesame oil
  • ¼ cup vegetable oil, plus more for the grill
  • 5 Tbsp. seasoned rice vinegar, divided
  • 3 lb. ¼"–½"-thick crosscut bone-in beef short ribs (flanken style)
  • Kosher salt
  • 6 oz. daikon, peeled, halved lengthwise, thinly sliced crosswise

Grilled Short Ribs with Pickled Daikon Directions

  1. Purée chiles, lemongrass, ginger, garlic, brown sugar, sesame oil, ¼ 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.
  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.
  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.
  4. To serve, scatter daikon over ribs, leaving any liquid in the bowl.

Taken from bonappetit.com
https://www.bonappetit.com/recipe/grilled-chile-lemongrass-short-ribs-with-pickled-daikon