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Seared Short Rib

From: bonappetit.com
SERVES 6

2 lb cross-cut short ribs (flanken / Korean style), each sliced lengthwise about 3/4" thick
Kosher salt, ground pepper
1 white onion, finely diced
2 limes, cut into wedges

Heat a large dry cast-iron skillet over medium-high heat. Alternatively, build a medium-hot charcoal fire, or heat a gas grill to high. Season short ribs generously with salt and pepper. Working in batches, sear ribs until browned, 4–5 minutes per side for medium-rare. Transfer to a plate and let rest for 5 minutes.

Meanwhile, place 1 cup cold water and 2 ice cubes in a medium bowl. Add onion; stir, then discard ice and immediately drain well. Transfer onion to a small bowl.

Trim meat from bones; chop into ¼-inch–1/2-inch cubes. Transfer to a serving platter (reserve bones for those who like to gnaw on them). Serve with onion and lime.