Justin Smillie's Peppercorn-Crusted Short Ribs with Lemon, Olives, and Radishes
These short ribs are brined, steam-roasted, and then seared, making the meat succulent and turning the peppercorn rub into a thick, spicy bark.
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Ingredients
- 2 tbsp. plus 3/4 cup whole black peppercorns
- 2 tbsp. coriander seeds
- 2 tbsp. fennel seeds
- 2 1⁄2 cups olive oil
- 1 large red onion, halved
- 1 cup kosher salt
- 1⁄4 cup sugar
- 3 fresh or dried bay leaves
- 2 lemons, preferably Meyer (1 halved, 1 thinly sliced)
- 10 bone-in beef short ribs
- 1⁄2 cup green peppercorns
- 2 tbsp. pink peppercorns
- 2 tbsp. white peppercorns
- 3-5 assorted radishes, such as Bordeaux, French breakfast, lime, or watermelon
- 1⁄2 cup pitted Gaeta or kalamata olives
- 1⁄4 cup minutina, mustard greens, or parsley leaves
- 3 tbsp. colatura (Italian anchovy sauce)
- 3 tbsp. red wine vinegar
- Fennel buds (optional) and Maldon flake sea salt, for garnish
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