Short Ribs in Broth With Squash and Shiitakes

Name: Short Ribs in Broth With Squash and Shiitakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 1/2 pounds beef short ribs, in 2 1/2-inch chunks with bone; 1 cup finely chopped onion; 1 1/2 tablespoons sliced garlic; Two-inch piece fresh ginger, peeled and minced; 1 teaspoon ground cardamom; 12 ounces shiitake mushrooms, stems discarded; 1/2 cup sake; 1/4 cup soy sauce; 6 cups beef stock; Pepper; 2 tablespoons red wine vinegar; 2 pounds delicata squash, peeled, seeded, quartered lengthwise, sliced 1-inch thick; 2 bunches scallions, trimmed, with 4 inches of green left on; Boiled soba noodles, for serving; Japanese togarashi pepper, for serving

Servings: persons

6 1/2 pounds beef short ribs, in 2 1/2-inch chunks with bone
1 cup finely chopped onion
1 1/2 tablespoons sliced garlic
Two-inch piece fresh ginger, peeled and minced
1 teaspoon ground cardamom
12 ounces shiitake mushrooms, stems discarded
1/2 cup sake
1/4 cup soy sauce
6 cups beef stock
Pepper
2 tablespoons red wine vinegar
2 pounds delicata squash, peeled, seeded, quartered lengthwise, sliced 1-inch thick
2 bunches scallions, trimmed, with 4 inches of green left on
Boiled soba noodles, for serving
Japanese togarashi pepper, for serving

1
Place an 8- to 12-quart casserole over medium-high heat.
2
Pat the meat dry and add as many pieces as will fit comfortably, fat side down.
3
Brown on all sides and transfer to a platter.
4
Finish the rest of the meat.
5
When pan is empty, lower heat to medium and saute onion, garlic and ginger until soft.
6
Stir in cardamom.
7
Add mushrooms and cook until wilted.
8
Stir in sake and soy sauce.
9
Add beef and stock, season with pepper and bring to a boil.
10
Cover and reduce heat to low, simmering until meat is tender, about 2 hours.
11
Allow to cool, uncovered, and skim off as much fat as possible (or, if time permits, refrigerate overnight, then discard fat from pot).
12
Remove and discard bones from meat, trim off any gristle and cut chunks of meat in half.
13
Return to pot, bring to a slow simmer and stir in vinegar.
14
Add squash and scallions.
15
Simmer, uncovered, about 10 minutes, until squash is tender.
16
Place noodles in big soup bowls and spoon broth, meat and vegetables over.
17
Serve with togarashi on the side.

1925

kcal

Calories

125

Fat

Carbs

200

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 1/2 pounds beef short ribs, in 2 1/2-inch chunks with bone, 1 cup finely chopped onion, 1 1/2 tablespoons sliced garlic, Two-inch piece fresh ginger, peeled and minced, and more.

Yes, Short Ribs in Broth With Squash and Shiitakes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Short Ribs in Broth With Squash and Shiitakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions