Ingredients
3-4 pounds of English-style bone-in beef short ribs, cut into 3” segments
Kosher salt
2 tablespoons TAO Garlic Infused Olive Oil
1 large onion, thinly sliced
10 garlic cloves, smashed
2 tablespoons double-concentrated tomato paste
8 medjool dates, pitted, coarsely chopped
3 dried bay leaves
1 cup distilled white vinegar
1 tablespoon freshly cracked black pepper
1,½” piece ginger, scrubbed, cut into matchsticks
1,½ cups sugar snap peas, thinly sliced on a diagonal
⅓ cup coarsely chopped mint
1 teaspoon crushed red pepper flakes
1 tablespoon. Plus 1½ teaspoon. Fresh lime juice
Cooked white rice and lime wedges (for serving)
Directions
Begin by generously seasoning the short ribs with salt, then let them sit at room temperature for an hour.
Next, heat one tablespoon of TAO Garlic Infused Olive Oil in a large Dutch oven over medium-high heat. If necessary, cook the ribs in batches, making sure to turn them occasionally to prevent scorching, until they are browned all over, which should take 8-12 minutes. Once they're done, transfer them to a plate and pour off all but one tablespoon of fat from the pot.
Return the pot to medium-high heat and pour in the remaining tablespoon of TAO Garlic Infused Olive Oil. Cook the onion and garlic, stirring occasionally, until the onion has softened, which should take about 5 minutes.
Add tomato paste and continue stirring frequently until the paste starts to separate and stick to the bottom of the pot, which should take around 3 minutes.
Next, add dates, bay leaves, soy sauce, vinegar, pepper, and 4 cups of water.
Return the short ribs to the pot and turn them to coat with the liquid. Bring the mixture to a simmer, then reduce the heat and partially cover the pot with a lid. Simmer the short ribs gently, turning them occasionally and skimming any fat from the surface, until they are very tender, which should take around 3 ½ - 4 ½ hours.
Once done, transfer the short ribs to a platter. If needed, bring the braising liquid to a boil and cook until it thickens enough to coat a spoon. Taste and season with more salt if necessary, then remove and discard the bay leaves.
Toss the ginger, sugar snap peas, mint, and red pepper flakes in a medium bowl to combine, seasoning with salt. Drizzle lime juice over the salad and toss to coat.
Spoon the sauce over the short ribs and scatter the salad on top. Serve alongside rice and lime wedges.
If you're making the dish ahead of time, the short ribs can be braised up to 3 days ahead. Let them cool, cover, and chill before reheating, covered, over medium-low heat.
Adapted from Bonappetit.com