Ingredients:

  • Beef Short Ribs:
  • 1/2 cup peeled and sliced ginger
  • 3 pounds bone-in beef short ribs
  • 2 large carrots, peeled and halved
  • 1 large Spanish onion, peeled and halved
  • 1 large stalk celery, washed and halved
  • 1 stick cinnamon
  • 2 whole star anise
  • 5 cups chicken stock
  •  
  • Caramelized Onions:
  • 2 large Spanish onions (about 3 pounds), peeled and sliced thin
  • 1/2 cup sliced red bird peppers (also known as finger chilies) or other hot peppers
  • 1 cup grapeseed oil or other neutral oil
  • 1 tablespoon kosher salt
  •  
  • Spicy Pea Purée:
  • 1 pound fresh sweet peas
  • 1/4 cup sliced jalapeño peppers
  • 1 tablespoon kosher salt
  • 3/4 teaspoon sugar
  • 1/2 teaspoon sliced green Thai bird’s eye chilies
  •  
  • 1 cup sugar snap peas

This recipe contains: Meat

RECIPE

Braised Short Ribs with Onions, Chilies, and Spicy Pea Purée

Cedric Vongerichten

Perry St., NYC

Hot chilies and peppers give routine short ribs a blast of heat in this dish from Cedric Vongerichten.

Yield: 6 to 8 servings

Method:

To make the short ribs, preheat the broiler. Place the ginger in a baking dish and quickly char under the broiler, about 1 minute. Remove and set aside.

Preheat the oven to 325ºF. Season the short ribs with salt and black pepper. Layer them in a large Dutch oven with the ginger, carrots, onions, celery, cinnamon, and star anise. Pour the chicken stock over the ribs. Cover the Dutch oven with aluminum foil. Braise in the oven until the ribs are tender and flavorful, about 5 to 6 hours.

Start making the onions about an hour before the ribs are finished braising: combine the onions, chilies, oil, and salt in a large heavy-bottomed pot. Cook over low heat until the onions are a deep chestnut color, about 30 minutes. Transfer to a strainer and let drain for 30 minutes.

Remove the ribs from the pot and let cool. Transfer the ribs to a plate and tent with foil. Strain the braising liquid into a clean pot and skim off the fat. Bring to a boil over high heat and reduce by half, about 10 minutes. Cover and reserve over a very low flame.

To make the spicy pea purée, blanch the peas in boiling water until tender, about 2 minutes. Drain. Combine the peas, jalapeños, salt, sugar, and Thai chilies in a blender and purée until completely smooth.

Heat a large pan over medium heat. Sauté the sugar snap peas until just tender, about 5 minutes.

To serve, put a large spoonful of the pea purée in the center of a serving plate, then top with a short rib. Top with the caramelized onions. Plate some sautéed snap peas next to the short rib. Drizzle with the reduced braising liquid.