Soy shiitake short ribs

Serves 6

  1. 4lb 1-1/2in flanken-style short ribs, cut into 2-bone sections
  2. 12oz shiitake mushrooms, stems chopped and caps sliced
  3. 1 bunch scallions, whites and greens separated
  4. 1in ginger, sliced
  5. 2 cloves of garlic, smashed
  6. 2 cups broth
  7. 1/2 cup soy sauce
  8. 1/3 cup sake
  9. 4tb brown sugar
  10. 3 star anise
  11. 1 cinnamon stick
  12. 8oz noodles
  • Sear ribs and set aside. Remove all but 1tb fat and cook mushroom stems, scallion whites and 4-5 for 2 minutes. Add 6-11, bring to a simmer, add ribs in a single layer, cover and transfer to a 325 degree oven for 2-1/2 hours.
  • Set ribs aside. Strain and discard solids from liquid. Skim fat, add enough broth to make 1-1/4 cups if necessary, add to ribs and chill for at least 3 hours and up to 2 days.
  • Cover ribs and liquid and roast at 350 degrees for 25-30 minutes. Set aside and reserve 1/2 cup liquid.
  • Cook mushroom caps for 3 minutes. Add reserved liquid and cook for 30 seconds. Take off-heat and add to ribs along with scallions. Toss with noodles and serve.

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