Braised Short Ribs with Onions, Chiles, and Spicy Pea Purée Recipe | James Beard Foundation

Name: Braised Short Ribs with Onions, Chiles, and Spicy Pea Purée Recipe | James Beard Foundation
Ingredients: 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; 2 large Spanish onions (about 3 pounds), peeled and sliced thin; 1/2 cup sliced red bird peppers (also known as finger chiles) or other hot peppers; 1 cup grapeseed oil or other neutral oil; 1 tablespoon kosher salt; 1 pound fresh sweet peas; 1/4 cup sliced jalapeño peppers; 3/4 teaspoon sugar; 1/2 teaspoon sliced green Thai bird’s eye chiles; 1 cup sugar snap peas

archive.jamesbeard.org

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

View full recipe on archive.jamesbeard.org

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at archive.jamesbeard.org.

Share this recipe:

Cooking tools:

Dutch oven
Blender
Oven
Baking dish
Aluminum foil
Chef's knife
Cutting board
Fine-mesh sieve
Pot
Skillet
Stove
Plate
Spoon
Measuring cup
Measuring spoon

Ingredients

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
2 large Spanish onions (about 3 pounds), peeled and sliced thin
1/2 cup sliced red bird peppers (also known as finger chiles) or other hot peppers
1 cup grapeseed oil or other neutral oil
1 tablespoon kosher salt
1 pound fresh sweet peas
1/4 cup sliced jalapeño peppers
3/4 teaspoon sugar
1/2 teaspoon sliced green Thai bird’s eye chiles
1 cup sugar snap peas