Name: Coconut-Marinated Short Rib Kebabs With Peanut-Chile Oil
Yield: 4 Servings
Ingredients: 1 lemongrass stalk; 1 large shallot, chopped; 2 garlic cloves, chopped; 1 1-inch piece ginger, peeled, chopped; ½ cup vegetable oil; ½ teaspoon kosher salt; 4 guajillo or New Mexico chiles or 2 ancho chiles, seeds removed, flesh torn; 1 teaspoon crushed red pepper flakes; ¼ cup crushed salted, roasted peanuts; 2 teaspoons fish sauce; 1¼ pounds boneless beef short ribs; 1 lemongrass stalk; 2 garlic cloves, finely grated; 1 2-inch piece ginger, peeled, finely grated; ¾ cup unsweetened coconut milk; 2 tablespoons fish sauce; 2 tablespoons light brown sugar; 1 tablespoon fresh lime juice; 1 teaspoon ground turmeric; Vegetable oil (for grill); Kosher salt; Eight 8–12-inch-long metal skewers

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Ted Cavanaugh

Don’t braise your short ribs—grill them. They’re intensely beefy, with gorgeous marbling that encourages crispy bits.

Recipe notes