Name: Seared Short Ribs With Mushrooms
Yield: 4 Servings
Ingredients: 1 lb. 1½"-thick boneless beef short ribs; 1 tsp. kosher salt, plus more; Freshly ground black pepper; ½ cup finely chopped hot cherry peppers or other hot pickled chiles, plus 3 Tbsp. brine; 1½ tsp. honey; 5 Tbsp. extra-virgin olive oil, divided; 1¼ lb. mixed wild mushrooms (such as maitake and/or oyster), stems removed, torn into 1½" pieces; 1 large shallot, thinly sliced crosswise; 5 garlic cloves, thinly sliced; ½ cup finely chopped dill; Flaky sea salt

Photo by Emma Fishman

When we crave beef but don’t want a capital-S steak, we opt for a smaller cut (hello, short ribs!), then pile on lots of meaty mushrooms. These pickle-y mushrooms would also be delicious piled on top of toast. Just sayin’.

Recipe notes