Soy-Braised Short Ribs With Shiitakes

  • 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

Contributed by: Chris LaVeque of El Sachichero

Source: Adapted from Bon Appetit January 2012

Serves 6


  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.

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