• prep: 0 hr
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servings:

Don’t braise your short ribs—grill them. They’re intensely beefy, with gorgeous marbling that encourages crispy bits.

• 1 lemongrass stalk
• 1 large shallot, chopped
• 2 garlic cloves, chopped
• 1 (1-inch) piece ginger, peeled, chopped
• 1/2 cup vegetable oil
• 1/2 teaspoon kosher salt
• 4 guajillo or New Mexico chiles or 2 ancho chiles, seeds removed, flesh torn
• 1 teaspoon crushed red pepper flakes
• 1/4 cup crushed salted, roasted peanuts
• 2 teaspoons fish sauce
• 1 1/4 pounds boneless beef short ribs
• 2 garlic cloves, finely grated
• 1 (2-inch) piece ginger, peeled, finely grated
• 3/4 cup unsweetened coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons light brown sugar
• 1 tablespoon fresh lime juice
• 1 teaspoon ground turmeric
• Vegetable oil (for grill)
• Kosher salt
• 8 (8–12-inch-long) metal skewers

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