Date-and-Soy-Braised Short Ribs

Season short ribs liberally with salt. Let sit at room temperature 1 hour.

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.

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.

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.

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.