Soy Braised Short Ribs With Shitakes

1. 1

   oven 325 lowest rack

2. 2

   heat oil med high heat. Season ribs with s&p

3. 3

   brown in batches,lower heat to avoid too brown. cook 10-12 min per batch.

4. 4

   Add shitake stems, scallion whites and ginger. (cover and chill remaining much and scallions)

5. 5

   Cook, stir often about 2 min.

6. 6

   Add 2 cups broth, soy, sake, sugar, anise and cinnamon; bring to a simmer.

7. 7

   Return ribs to pot, nestling them bone side up in liquid in single layer. Cover pot, braise in oven until fork-tender, about 2 1/2 hrs.

8. 8

   Transfer ribs to shallow baking dish bone side down. Strain liquid from pot through a fine sieve into a lg measuring cup; discard solids.

9. 9

   Skim fat from cooking liquid. Add broth as needed so liquid measure 1 1/4 cups and pour over ribs. Cool completely, then cover with foil and chill for at least 3 hours.

10. 10

    Can be made to this point up to 2 days ahead.

11. 11

    Bake ribs, covered at 350 degrees until heated through about 25 min. Remove 1/2 cup liquid from baking dish; set aside.

12. 12

    Heat remaining 2 T oil in a lg skillet over med - high heat and cook shitake caps until brown and tender, about 3 min. Add reserved braising liquid and all but 1 T scallion greens and season with salt.

13. 13

    Place cooked noodles on a large deep platter. Arrange short ribs on top of noodles; drizzle sauce from dish over. Spoon mushroom with sauce over. Sprinkle with remaining scallion greens.

No additional tips available.