Recipes

• 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

Preparation

1. Place a rack in lower third of oven; preheat to 325 degrees.
2. Heat 1-2 tbsp. oil in a large heavy pot over medium-high heat. Season short ribs lightly with salt and pepper.
3. Working in batches, cook short ribs, reducing heat as needed to avoid overbrowning, until brown on all sides, 10-12 minutes per batch.
4. Transfer short ribs to a plate; drain all but 1 tbsp. dripping from pot.