Grilled Chilli-Lemongrass Short Ribs with Pickled Daikon

Ingredients for Grilled Chilli-Lemongrass Short Ribs with Pickled Daikon

• 4 red Fresno or 3 serrano chillies, 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 tablespoon light brown sugar

• 1 teaspoon toasted sesame oil

• 60ml vegetable oil, plus more for grill

• 80ml seasoned rice vinegar, divided

• 1.4kg 1/4"–1/2"-thick crosscut bone-in beef short ribs (flanken style)

• Kosher salt

• 170g daikon, peeled, halved lengthwise, thinly sliced crosswise

Purée chillies, lemongrass, ginger, garlic, brown sugar, sesame oil, 60ml vegetable oil, and 45ml vinegar in a blender or food processor until smooth. Place ribs in a glass baking dish; season generously with salt on both sides. Pour chilli paste over and turn ribs to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.

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.

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

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.