Recipe by Catherine Pla

Serves 4

1 lb boneless beef short ribs

Kosher salt and freshly ground black pepper
1⁄2 c chopped hot pickles, or hot cherry peppers, plus 3 T brine
1 1⁄2 t honey
5 T olive oil, divided
1 1⁄4 lb shiitakes, or mixed wild mushrooms, stems removed, thickly sliced 1 shallot, thinly sliced
5 cloves garlic, thinly sliced
1⁄2 c chopped parsley

Pat short ribs dry with a paper towel and season all over with salt and pepper. Leave at room temperature for 10 minutes up to one hour.

Make a vinaigrette by whisking together the brine from the pickles, honey, and 1 tablespoon of olive oil in a small bowl. Season with salt and pepper. Set aside.

Heat a large skillet over medium-high heat for 5 minutes. Film pan with a scant tablespoon of oil, then add meat to the pan and brown, turning occasionally until deep caramel color and crusty on all sides. Remove to a cutting board and tent with foil.

Add remaining 3 tablespoons of oil to the pan and add mushrooms. Season with salt and cook until golden brown and crisp, about 5 minutes. To promote browning, it’s best to let the mushrooms cook undisturbed on one side, then flip and cook on the other side more or less, rather than tossing them constantly in the pan. Remove the skillet from the heat and add the shallot, garlic and parsley. Stir until the shallot softens, putting the pan back on the heat if necessary. Taste for seasoning, adding salt and pepper as needed.

Slice short ribs against the grain and transfer to a serving platter. Pile mushroom mixture on top and sprinkle with vinaigrette.

Seared Short Ribs with Mushrooms