Name: Date-and-Soy-Braised Short Ribs
Yield: 4–6 servings
Ingredients: 3–4 lb. English-style bone-in beef short ribs, cut into 3" segments; Kosher salt; 2 Tbsp. vegetable oil, divided; 1 large onion, thinly sliced; 10 garlic cloves, smashed; 2 Tbsp. double-concentrated tomato paste; 8 Medjool dates, pitted, coarsely chopped; 3 dried bay leaves; ¾ cup soy sauce; ½ cup distilled white vinegar; 1 Tbsp. freshly cracked black pepper; 1 ½" piece ginger, scrubbed, cut into matchsticks; 1½ cups sugar snap peas, thinly sliced on a diagonal; ⅓ cup coarsely chopped mint; ¾ tsp. crushed red pepper flakes; 1 Tbsp. plus 1½ tsp. fresh lime juice; Cooked white rice and lime wedges (for serving)

Date and soy sauce braised short ribs with sliced snap peas on top

Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Summer Moore

Inspired by flavors of Filipino adobo, these short ribs are the pinnacle of comfort. While the short ribs cook, the Medjool dates melt into the sauce, adding depth and just-enough sweetness. The spring-y snap pea salad adds crunch and freshness, but feel free to switch it up with your raw vegetables of choice—smashed cucumbers with cilantro would be just as delicious.

What you’ll need

Dutch Oven
$133 $80 At Amazon
Tongs
$21 At Amazon
Citrus Juicer
$20 $15 At Amazon
Wooden Spoon
$7 At Amazon

Recipe notes