Kratiem Prik Thai Short Ribs
Yield: 4 servings
Prep time: 10 minutes
Cook time: 3 hours 10 minutes
For the short ribs:
1 teaspoon black peppercorns
1 teaspoon white peppercorns
8 cloves garlic
1 tablespoon ghee or coconut oil
Preheat the oven to 300.
Heat the ghee or oil in a large ovenproof skillet over high heat. Add the ribs and sear until well browned on all sides, and then transfer them to a plate.
Drain all but one tablespoon of fat from the pan, reduce the heat to medium, and add the onion. Cook for 6-8 minutes, stirring occasionally, until beginning to brown.
While the onion cooks, make the kratiem prik thai. Use a mortar and pestle or spice grinder to grind the cilantro roots or stems, black and white peppercorns, and garlic into a coarse paste. Rub the kratiem prik thai onto the short ribs and return the ribs to the skillet, bone side up.
Combine the coconut aminos or tamari, fish sauce, and rice vinegar in a two-cup measuring cup, and add enough water to make two cups of liquid.
Pour the liquid over the ribs, cover the skillet, and bake for 90 minutes. Flip the ribs over, return the pan to the skillet, and bake for 90 minutes more, until the meat is very tender. Serve hot.
To make the quick-pickled carrots, place the peeled carrots in a shallow dish. Whisk together the rice vinegar, honey, and salt and pour over the carrots. Let sit at room temperature for at least 30 minutes or up to two hours. Drain before serving.