Short Rib and Daikon Stew

Sam Prieto contributed this recipe. He'd like his grandchildren to call him Grandpop.

Grandpop lost his cooking job at a restaurant during the pandemic, but it was there that he grew to appreciate the daikon. Daikon is hard to overcook and delicious to nibble raw, yet it's barely found in non-Asian cuisines. This chunky, rich stew is an opportunity to taste it and, likely, get your fill.

Ingredients

2 pounds (32 oz.) bone-in short ribs (large pieces, not slices)
1 bunch scallions
2 medium white or sweet onions
2 medium red onions
8 cloves fresh garlic
2 medium daikon radishes
4 medium carrots
2 Tablespoons canola oil
1 cup canned crushed tomatoes
3-4 cups chicken stock
1 cup dry red wine (like Rioja or Merlot)
1 bay leaf
1/4-1/2 teaspoon dried thyme or 2-3 sprigs fresh thyme
1/4-1/2 teaspoon dried rosemary or 1 short sprig fresh rosemary
to taste:
Kosher or sea salt
black pepper, freshly-ground

Instructions

Serves 4-6

Preheat oven to 325 degrees F / 165 degrees C with rack in low position to accommodate a dutch oven.

Season all sides of:
2 pounds (32 oz.) bone-in short ribs
with:
Kosher or sea salt
black pepper, freshly-ground
Heat in a dutch oven over medium-high heat:
2 Tablespoons canola oil
Using tongs, sear all sides of the short ribs until well-browned, about 1.5 minutes per side. Remove short ribs from pan.

Keep heat at medium-high, and add:
2 medium daikon radishes, peeled and sliced into 1-inch-thick rounds
Sear both sides until golden brown, about 4-5 minutes per side. Remove daikon from pan. Add:
2 medium white or sweet onions, sliced into 1/2-inch Lyonnaise wedges
2 medium red onions, sliced into 1/2-inch Lyonnaise wedges
1 bunch scallions, slimy ends removed and sliced into 1-inch pieces
Cook for 12 minutes, stirring every couple minutes. Reduce heat to medium-low, and add:
8 cloves fresh garlic, whole
Cook onions and garlic together until the onions are deeply caramelized, about 3 more minutes.

Increase heat to medium, and pour in:
1 cup dry red wine (like Rioja or Merlot)
Deglaze the burnt onion bits from the bottom of the pan by scraping them with a wooden spoon. Toss in:
1 bay leaf
1/4-1/2 teaspoon dried thyme or 2-3 sprigs fresh thyme
1/4-1/2 teaspoon dried rosemary or 1 short sprig fresh rosemary
Reduce the wine until it's dried up, about 10 minutes. Pour in:
1 cup canned crushed tomatoes
Reduce the tomato sauce until it's thick and caramelized, about 12 minutes. While reducing, occasionally scrape the bottom of the pan.

Add:
4 medium carrots, cut into 3/4-inch pieces
the seared daikon radishes
3-4 cups chicken stock
Stir everything together, taste, and adjust seasoning with salt and pepper. Add:
the seared short ribs
Bring to a simmer, put the lid on, and transfer to the oven to cook for 1.5 hours, until the ribs and vegetables are tender.


ASSEMBLY

If you want bite-sized pieces of short rib, remove the large pieces from the pot after they're done cooking, slice them, and stir them back into the pot. Dish the stew into heated bowls.

 
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