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Grilled Chile-Lemongrass Short Ribs with Pickled Daikon Recipe

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This recipe for Grilled Chile-Lemongrass Short Ribs with Pickled Daikon, by , is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pat Clark


4 red Fresno or 3 serrano chiles, halved with seeds removed
3 lemongrass stalks, bottom third only, tough outer layers removed, coarsely chopped
1 3 inch piece ginger, peeled and thinly sliced
3 garlic cloves, mashed
1 tbsp light brown sugar
1 tsp toasted sesame oil
1/4 c vegetable oil, plus more for grill
5 tbsp seasoned rice vinegar, divided
3 1 lb 1/4" to 1/2" thick crosscut bone-in beef short ribs (flanken style)
kosher salt
6 oz daikon, peeled, halved lengthwise, thinly cut crosswise

1. Puree chiles, lemongrass, ginger, garlic, brown sugar, sesame oil, 1/4 c vegetable oil, and 3 tbsp vinegar in a blender or food processor until smooth.
2. 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 mins and up to 1 hr.
3. Prepare a grill for high heat, oil grate. Remove ribs from dish and grill until lightly charred and crisp around the edges, about 2 mins per side. Transfer to a platter and let rest 5 mins
4. While 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 the bowl.

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