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 dentes de alho, amassados

• 1 colher de sopa de açúcar mascavo claro

• 1 colher de chá de óleo de gergelim torrado

• 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)

• Sal kosher

• 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.

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