Grilled Short Ribs with Pickled Daikon

• servings: 4 servings

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 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

Directions

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.

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 Tbsp. 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.