• 3–4 lb. English Short Ribs, cut into 3″ segments
  • Kosher salt
  • 2 Tbsp. vegetable oil, divided
  • 1 large onion, thinly sliced
  • 10 garlic cloves, smashed
  • 2 Tbsp. double-concentrated tomato paste
  • 8 Medjool dates, pitted, coarsely chopped
  • 3 dried bay leaves
  • ¾ cup soy sauce
  • ½ cup distilled white vinegar
  • 1 Tbsp. freshly cracked black pepper
  • 1 ½” piece ginger, scrubbed, cut into matchsticks
  • 1½ cups sugar snap peas, thinly sliced on a diagonal
  • ⅓ cup coarsely chopped mint
  • ¾ tsp. crushed red pepper flakes
  • 1 Tbsp. plus 1½ tsp. fresh lime juice
  • Cooked white rice and lime wedges (for serving)

 

Brown the meat

Bring meat to room temperature. Heat 1 Tbsp. oil in a large Dutch oven over medium-high. Working in batches if needed, cook ribs, turning occasionally and reducing heat if needed to prevent scorching, until browned all over, 8–12 minutes. Transfer to a plate. Pour off all but 1 Tbsp. fat from pot.

Build your broth

Set pot back over medium-high heat and pour in remaining 1 Tbsp. oil. Cook onion and garlic, stirring occasionally, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring often, until paste begins to separate and stick to bottom of pot, about 3 minutes. Stir in dates, bay leaves, soy sauce, vinegar, pepper, and 4 cups water.

Simmer Away

Return short ribs to pot and turn to coat. Bring liquid to a simmer, then reduce heat and cover partially with a lid. Simmer gently, turning ribs occasionally and skimming fat from surface, until meat is very tender, 3½–4½ hours.

To Serve

Transfer short ribs to a platter. If needed, bring braising liquid to a boil and cook until thick enough to coat a spoon. Taste and season with more salt if needed. Remove and discard bay leaves. Toss ginger, sugar snap peas, mint, and red pepper flakes in a medium bowl to combine; season with salt. Drizzle lime juice over salad and toss to coat. Spoon sauce over short ribs; scatter salad over. Serve with rice and lime wedges alongside.

 

Do ahead: Short ribs can be braised 3 days ahead. Let cool; cover and chill. Reheat, covered, over medium-low.