Broiled Short Ribs with Purple Carrots & Blistered Shishito Peppers

Broiled Short Ribs with Purple Carrots & Blistered Shishito Peppers

Marinated Short Ribs:

½ cup of soy sauce

½ cup of brown sugar

2 tablespoons rice vinegar

2 tablespoons of mirin

1 tablespoon of toasted sesame oil

Freshly ground black pepper

2 pounds of boneless short ribs

Purple Carrots:

3 tablespoons of rice vinegar

1 tablespoon of soy sauce

1 tablespoon of granulated sugar

1 tablespoon of toasted sesame oil

3-4 large purple carrots (or regular carrots), thinly sliced

Shishito Peppers:

½ pound of shishito or pardon peppers

2 tablespoons of olive oil

Kosher salt

2 small lemons, cut in half

Instructions:

1. In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, mirin, toasted sesame oil, and 5 finger pinches of ground black pepper until sugar has dissolved.

2. Transfer the short ribs into a freezer bag along with the soy sauce marinade and gently massage the marinade into the meat. Marinate for at least 6 hours or up to 24 hours.

3. In a medium bowl, whisk together the rice vinegar, soy sauce, sugar, toasted sesame oil, and 5-finger pinches of ground black pepper until sugar has dissolved. Toss the rice vinegar mixture with the carrots and refrigerate until short ribs are ready to cook.

4. Preheat the broiler on high.

5. In a large bowl, toss the shishito peppers with the olive oil and 4-finger pinches of salt and ground black pepper until thoroughly coated. Spread the peppers evenly on a baking sheet along with the cut lemons. Set aside.

6. Transfer the short ribs onto a baking sheet and broil on high for 16–18 minutes. Remove from oven and let rest for 15 minutes.

7. Broil the shishito peppers and lemons for 6-8 minutes, until blistered. Remove from oven and squeeze lemon juice over the shishito peppers.

8. Thinly slice the short ribs and serve with the carrots and shishito peppers. Enjoy!