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Beard House Recipe: Braised Beef Short Ribs with Kimchi Dressing and Spicy Pickles

Maggie Borden

March 21, 2016

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Photo by Clay Williams

Four-time James Beard Award nominee Justin Devillier celebrated the 12th anniversary of his New Orleans hot spot La Petite Grocery at his recent Beard House dinner, where he wowed diners with innovative takes on classic Big Easy flavors. With each successive course, Devillier presented an unexpected twist, from blue crab beignets with malt vinegar aïoli to handmade bucatini with Louisiana turtle bolognese. But the showstopper amongst this field of standouts was his braised short ribs course, which married Louisiana fare with Asian flare. The fork-tender beef, braised for hours and spiked with a root beer–infused sauce, forms a richly umami-forward base to stand in stark contrast for the bright heat of the cucumbers pickled in a kimchi-inspired brine. Finished with a sprinkling of roasted peanuts, this dish is an all-around winner, hitting notes of spicy, sweet, and savory—and winning fans from the Bayou to Seoul. Get the recipe.

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar

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Maggie Borden is assistant editor at the James Beard Foundation. Find her on Instagram and Twitter.