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 information
Yield
4 Servings
Ingredients
Preparation
Step 1
Pat short ribs dry with paper towels; season all over with kosher salt and pepper. Let sit at room temperature at least 10 minutes and up to 1 hour (go the full time if you can).
Step 2
Whisk hot cherry peppers, brine, honey, and 1 Tbsp. oil in a small bowl to combine; season vinaigrette with kosher salt.
Step 3
Heat a large heavy skillet over medium-high 5 minutes. Pat meat dry again and rub all over with 1 Tbsp. oil. Cook meat, turning occasionally, until deeply browned and crusty, 6–8 minutes. Transfer to a cutting board and let rest while you cook mushrooms.
Step 4
Wipe out skillet and return to medium-high heat. Add mushrooms and remaining 3 Tbsp. oil and toss well to coat. Sprinkle in 1 tsp. kosher salt, toss to incorporate, and cook, undisturbed, until mushrooms are golden brown and crisp underneath, about 5 minutes. Stir mushrooms and continue to cook until golden brown all over, about 5 minutes longer. Remove skillet from heat and add shallot, garlic, and dill; stir until shallot is softened, about 1 minute. Season with more kosher salt if needed.
Step 5
Slice short ribs against the grain; transfer to a platter. Pile mushrooms on top, spoon vinaigrette over, and season with sea salt.
