Andy Makes Grilled Short Ribs with Pickled Daikon

I'm just gonna do this as much time as possible

to get my money's worth.

[Man] Uh huh.

The Triple S Balenciaga's I've been wanting

for a year and a half and I feel awful,

but really not that terrible.

Brad, you're so loud.

I didn't know you were shooting, sorry.

Jesus fucking Christ, he's not even shitting.

(calm music)

Today we're going to be grilling short ribs.

Most people when they hear that, they think

you've got to go low and slow with them,

but instead I'm going to show you how to grill them.

This is part of our June July cover story.

This is the recipe. I always wanted to be a cover girl.

I just thought my face would be on it, not my short ribs.

(bright music)

First things first, you can use whatever kind

of chili you like, I'm just using four red Fresno chiles.

You can use Serranos or Jalapeños,

I just go for the Fresnos because I like,

they're kind of in between heat.

If you wanted super spicy, you could leave

the seeds in but I actually remove them.

The marinade is so concentrated and strong

that it doesn't need to sit for hours and hours and days.

We're going to take the chile and just coarsely chop them.

We have three lemon grass stalks, we're just going to trim

kind of this much.

Really I don't need to use that bit,

that's kind of the tough top part.

And then I'm going to remove about the first layer,

this is just the papery super fibrous part

that doesn't break down.

And then I'll just coarsely chop this.

Not too much chopping, nothing needs to be a fine chop

because it's all going to get pureed.

We have a three inch, four inch piece of ginger?

Three inch.

I'm just going to trim this side.

You can use a spoon, I kind of skip that and just go,

just trim it right up.

I am taking some of the flesh off with a knife,

but I feel like just right underneath the skin

is still quite tough and bitter and not revealing the kind

of fresh ginger flavor, so with a spoon

I almost take another layer off.

And then I'll cut this into rounds.

One table spoon light brown sugar,

one teaspoon toasted sesame oil.

Four tablespoons any neutral oil,

vegetable oil, grape seed oil.

And then three tables spoons seasoned vinegar.

Taking three cloves of garlic, just smashing this down.

And then we're just going to puree this whole thing up.

(blender humming)

That should be good. You basically want to go until

it's pretty smooth, not necessarily attractive,

orangey special sauce look to it.

So we're dealing with three pounds of short ribs.

I'm washing my hands because I'm about to use salt.

They might edit this out, they might not.

Don't come for me.

So we're going to go pretty generous on the salt.

These are some fatty pieces of meat,

if you want to season them lightly that's your choice.

I plan food.

Now pour the marinade. Whew, it's intense.

And just toss. If you have gloves you can use your hands.

I don't want to put on gloves.

Even coating, there's plenty of marinade to go around.

Let this sit for 15 minutes or up to an hour,

I wouldn't go too too long with this.

I wouldn't make it a day ahead just because there's vinegar

in there and it could kind of play around with the meat

and the texture, and we don't want that to happen.

(calm music)

Ah!

(laughs)

I'm just double checking, there's a few people

who are a little dirty.

Get all that kind of grit, gunk, whatever

so you have a nice clean grill.

We have the grill at like medium high right now,

and once you have a really clean grid I would just take

some paper towels, fold it over, use tongs,

take some oil, dip the paper towel in oil

and then just give it a swipe.

From there we'll grill our short ribs.

So these should go for about two minutes per side.

I'm going to swap my tongs out.

This is a bit dramatic but why not.

And you just want them to kind of brown around the edges.

Let's get those grill marks going.

And you don't want to overcook them,

so they don't get tough.

They cook super fast, yeah.

Okay, we have our short ribs. They just came off the grill.

We're going to let them rest for a few minutes.

Meanwhile we're going to take this big ass daikon.

We're probably going to use maybe half.

Peel this.

Cut this in half. And then you can either cut it into rounds

or you can cut it into half moons,

which is what I'm going to do.

Love daikon.

I'm going to transfer the daikon to the bowl.

I'm doing a quick pickle of sorts.

You know it really is a quick pickle,

because it only takes a few minutes.

I'm going to season this lightly with salt.

What I think is lightly.

Add the remaining two tablespoons seasoned rice vinegar.

And then I'm using my bare hands, I think it's best

to use your bare hands for this.

Just kind of massage the daikon a bit.

You want to kind of break it down a bit.

A bit more salt.

Radishes can actually take quite a bit of salt.

It's salty, it's bright, has a nice crunch to it

and they're going to pair really well with the short ribs

that are fatty and nice and spicy.

I'll just plate a few of these up.

Now I'm going to leave the liquid behind,

I'm just going to add the crunchy radish.

I haven't eaten all day.

(calm music)

There you have it, grilled short ribs with pickled daikon.

Very, very easy. And that's it!

Hope you enjoy.

What?