Labneh with Tangerines
This dish coaxes its flavor out of the piri-piri sauce, which is popular in South Africa and Portuguese-speaking Africa, in two different ways: first as a tenderizing marinade, which caramelizes in the skillet as it cooks, and then as a finishing sauce, where it adds a bright, acidic note.
You may associate short ribs with slow-cooked preparations, but this recipe is a testament to how tender and flavorful they can be when cooked like a steak. If you can’t find boneless short ribs, a New York strip steak will work here as well.
8 large shallots, coarsely chopped
2 garlic cloves, peeled
1/4 Scotch bonnet chiles, stemsremoved
4 cup vegetable oil
Pulse shallots, garlic, chiles, and ginger in a food processor until very finely chopped. (Alternatively, pound into a coarse paste with a mortar and pestle if you have one.) Transfer marinade to a medium bowl and stir in lemon juice, oil, paprika, and salt to combine.
Do ahead: Marinade can be made 1 month ahead. Cover and chill.
Mix vinegar, honey, ¼ cup oil, and half of marinade in a small bowl to combine; season with salt and pepper. Set piri-piri sauce aside for serving.
Brush or rub each side of short ribs with remaining marinade and place in a shallow baking dish or large resealable plastic bag; cover with plastic wrap or close bag. Let chill at least 4 hours and up to 12 hours.
Remove short ribs from marinade and scrape some of the marinade from surface. Let sit at room temperature at least 1 hour before cooking.
Heat a dry large cast-iron skillet over medium-high. Coat short ribs all over with remaining 3 Tbsp. oil and season generously with salt and pepper. Cook short ribs, turning every 3–4 minutes, until deeply charred on all sides and an instant-read thermometer inserted into the thickest part of meat registers 130° for medium-rare, 13–16 minutes total. Transfer short ribs to a cutting board and let rest at least 10 minutes.
Slice meat against the grain ¼"–½" thick and serve with piri-piri sauce.