Soy-Braised Short Ribs With Shiitakes
Adapted from Bon Appetit January 2012
- 3 tbsp. vegetable oil or Bacon grease, divided
- 4 lb. cross-cut beef short ribs (flanked style) about 1 ½” thick, cut into 2-bone pieces
- Salt and freshly ground pepper
- ¾ lb. shiitake mushrooms, stemmed
- 1 bunch scallions, whites chopped, greens thinly sliced, divided
- 1 1” piece peeled ginger, thinly sliced
- 2 cups (or more) beef, chicken or pork stock
- ½ cup soy sauce
- 1/3 cup dry sake
- ¼ cup (packed) brown sugar
- 3 whole star anise
- 1 cinnamon stick
- 8 oz. wide ride noodles, cooked according to a package directions
Place a rack in lower third of oven; preheat to 325 degrees. Heat 1-2 tbsp. oil in a large heavy pot over medium-high heat. Season short ribs lightly with salt and pepper. Working in batches, cook short ribs, reducing heat as needed to avoid overbrowning, until brown on all sides, 10-12 minutes per batch. Transfer short ribs to a plate; drain all but 1 tbsp. dripping from pot.
Add shiitake stems, scallion whites, and ginger to pot. (Cover and chill remaining mushrooms and scallions. Cook, stirring often, until fragrant, about 2 minutes. Add 2 cups stock, soy sauce, sake brown sugar, star anise and cinnamon; bring to a simmer.
Return short ribs to pot, nestling then bone side up in liquid in a single layer. Cover pot, transfer to oven; and braise until ribs are fork-tender, about 2 ½ hours.
Using tongs, transfer ribs to a shallow baking dish bone side down. Strain liquid from pot through a fine-mesh sieve into a large measuring cup; discard solids. Skim fat from cooking liquid. Add broth as needed so liquid measures 1 ¼ cups and pour over ribs. Let cool completely, then cover with foil and chill for at least 3 hours. Can remove fat at this time.
Pre heat oven to 350 degrees. Bake short ribs, covered, until heated through, about 25 minutes. Remove ½ cup liquid from baking dish; set aside.
Heat remaining 2 tbsp. oil in a large skillet over medium-high heat and cook shiitake caps until brown and tender, about 3 minutes. Add reserved braising liquid and all but 1 tbsp. scallion greens and season with salt.
Place cooked noodles on a large, deep platter. Arrange short ribs on top of noodles; drizzle sauce from dish over. Spoon mushrooms with sauce over. Sprinkle with remaining scallion greens.