Sense of Home Kitchen
Soy-Braised Short Ribs with Shiitakes
~by Sense of Home Kitchen, adapted slightly from Bon Appétit~
Flanken-style short ribs used for Korean barbecue are cut across the bones instead of between the bones as shown in the photos above. These ribs have amazing flavor and are good eaten right away or reheated and served the next day.
Serves 6
3 tablespoons vegetable oil, divided
4 pounds cross-cut beef short ribs (flanken style), about about 1 1/2-inch thick, cut into 2-bone pieces
salt and fresh ground pepper
3/4 pound shiitake mushrooms, stems chopped, caps sliced, divided
1 bunch scallions, whites chopped, greens thinly sliced, divided
1 1-inch piece peeled ginger, thinly sliced
2 cups (or more) low-sodium beef or chicken broth
1/2 cup reduced-sodium soy sauce
1/3 cup dry white wine
1/4 cup (packed) dark brown sugar
3 whole star anise
1 cinnamon stick
8 ounces wide rice noodles, cooked according to package directions
Place a rack in lower third of oven; preheat to 325°F. Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Season short ribs lightly with salt (do not use too much as the sauce reduces the flavors will concentrate) and pepper. Working in batches, cook short ribs, reducing heat as needed to avoid over-browning until brown on all sides, 10 - 12 minutes per batch. Transfer short ribs to a plate; drain all but 1 tablespoon drippings 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 broth, soy sauce, white wine, brown sugar, star anise, and cinnamon; bring to a simmer.
Return short ribs to pot, nestling the bone side up in liquid in a single layer. Cover pot, transfer to oven, and braise until ribs are fork-tender, about 2 1/2 hours.
Using tongs transfer ribs to a shallow baking dish bone side down and cover with foil to keep warm. Strain liquid from pot through a fine-mesh strainer into a large measuring cup; discard solids. Skim fat from cooking liquid. Add broth as needed so liquid measures 3/4 cup.
Heat remaining 2 tablespoons 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 tablespoon scallion greens and season with salt, if needed.
Place cooked noodles on a large, deep platter. Arrange short ribs on top of noodles; drizzle sauce from dish over. Spoon mushrooms and sauce over. Sprinkle with remaining scallion greens.
