Grilled Chile-Lemongrass Short Ribs with Pickled Daikon

Ingredients

• 4 red Fresno or 3 serrano chiles, halved, seeds removed
• 3 lemongrass stalks, bottom third only, tough outer layers removed, coarsely chopped
• 1 (3") piece ginger, peeled, thinly sliced
• 3 garlic cloves, smashed
• 1 Tbsp. light brown sugar
• 1 tsp. toasted sesame oil
• 1/4 cup vegetable oil, plus more for grill
• 5 Tbsp. seasoned rice vinegar, divided
• 3 lb. 1/4"–1/2"-thick crosscut bone-in beef short ribs (flanken style)
• Kosher salt
• 6 oz. daikon, peeled, halved lengthwise, thinly sliced crosswise

Directions

1. Purée chiles, lemongrass, ginger, garlic, brown sugar, sesame oil, ¼ cup vegetable oil, and 3 Tbsp. vinegar in a blender or food processor until smooth. Place ribs in a glass baking dish; season generously with salt on both sides. Pour chile paste over and turn ribs to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.
2. Prepare a grill for high heat; oil grate. Remove ribs from dish and grill until lightly charred and crisp around the edges, about 2 minutes per side. Transfer to a platter and let rest 5 minutes.
3. While the ribs are resting, combine daikon, a pinch of salt, and remaining 2 Tbsp. vinegar in a medium bowl and toss, massaging with your hands until slightly softened.
4. To serve, scatter daikon over ribs, leaving any liquid in bowl.