Braised Beef Short Ribs with Kimchi Dressing and Spicy Pickles Recipe | James Beard Foundation

Ingredients

• 2 pounds beef short ribs
• Salt and pepper to taste
• 2 tablespoons canola oil
• 1/2 onion, peeled and roughly chopped
• 1 large carrot, peeled and roughly chopped
• 1 large stalk celery, roughly chopped
• 1/2 cup tomato paste
• 4 1/2 cups chicken stock
• One 12-ounce bottle root beer, preferably Abita, divided
• 4 cloves garlic, peeled
• 4 sprigs thyme
• 1 bay leaves
• Juice of 1/2 orange
• 1/2 tablespoon Worcestershire sauce
• 1 cup all-purpose flour (optional)
• 1 cup cornstarch (optional)
• Peanut oil for frying (optional)
• Cilantro for garnish
• Roasted peanuts for garnish
• 3/4 teaspoon salt
• 2 garlic cloves, minced
• 3/4 teaspoon minced fresh ginger
• 1/8 teaspoon Korean chile flakes, preferably Wang
• 3/4 teaspoon fish sauce
• 1/4 cup canola oil
• 3/4 teaspoon lemon juice