* Preheat oven to 350ºF. Heat the oil in a wide pot over medium-high heat. Pat the short ribs dry and season all over with salt and pepper. Add them to the pot and cook without moving for 4-5 minutes per side until well-browned all over. * Add the onions and garlic to the pot and cook for 3-4 minutes more. Pour in the stock and bring to a boil. Turn the heat off. Cover and transfer to the oven for 2-3 hours or until the short ribs are tender.
Boil the Short Ribs:
* Transfer the short ribs to the stovetop and remove the lid. Bring to a boil over medium-high heat and reduce heat to medium. Low-boil the short ribs for about 30 minutes or until the broth has reduced significantly. Reduce heat to low. *At this point, you can either turn off the heat and transfer to the fridge overnight or you can continue through with the recipe without refrigerating the ribs overnight.*
Shred the Short Ribs:
* Remove the bone and gristle from each of the ribs. Using two forks, shred the meat into bite-sized pieces. Taste and season with salt and pepper.
Finish the Broth:
* Add enough water or stock to cover the shredded meat. If you’d like a more brothy udon, add more stock, but you shouldn’t need to add more than 3 cups of water or stock. * Bring the broth to a boil and add the sesame oil, tamari, and mirin. Stir in the minced scallions and sliced shiitake mushrooms. Reduce heat and simmer for 20 minutes.
Cook the Udon Noodles:
* As the broth simmers a final time, cook the udon noodles. Drain, rinse, and set aside.
To Serve:
* Divide the udon between bowls and ladle the broth on top. Pile the shredded short ribs on top and garnish as you like. Enjoy!
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Servings: 4
Calories: 702kcal
Author: Kylie Perrotti
Equipment
* Wide pot
* Large pot
Ingredients
* 2 tablespoons neutral cooking oil
* 3½ pounds beef short ribs bone-in
* 1 yellow onion peeled and sliced into wedges
* 6 cloves garlic peeled and crushed
* 6 cups low-sodium beef stock
* 2 tablespoons sesame oil
* 2 tablespoons tamari
* 1 tablespoon mirin
* 4 scallions trimmed and minced
* 6 ounces shiitake mushrooms sliced
* Water or stock as needed
For Serving:
* 16 ounces udon noodles cooked
* Shichimi-togarashi optional
* Soft-boiled eggs optional
InstructionsBraise the Short Ribs:
* Preheat oven to 350ºF. Heat the oil in a wide pot over medium-high heat. Pat the short ribs dry and season all over with salt and pepper. Add them to the pot and cook without moving for 4-5 minutes per side until well-browned all over.
* Add the onions and garlic to the pot and cook for 3-4 minutes more. Pour in the stock and bring to a boil. Turn the heat off. Cover and transfer to the oven for 2-3 hours or until the short ribs are tender.
Boil the Short Ribs:
* Transfer the short ribs to the stovetop and remove the lid. Bring to a boil over medium-high heat and reduce heat to medium. Low-boil the short ribs for about 30 minutes or until the broth has reduced significantly. Reduce heat to low. *At this point, you can either turn off the heat and transfer to the fridge overnight or you can continue through with the recipe without refrigerating the ribs overnight.*
Shred the Short Ribs:
* Remove the bone and gristle from each of the ribs. Using two forks, shred the meat into bite-sized pieces. Taste and season with salt and pepper.
Finish the Broth:
* Add enough water or stock to cover the shredded meat. If you’d like a more brothy udon, add more stock, but you shouldn’t need to add more than 3 cups of water or stock.
* Bring the broth to a boil and add the sesame oil, tamari, and mirin. Stir in the minced scallions and sliced shiitake mushrooms. Reduce heat and simmer for 20 minutes.
Cook the Udon Noodles:
* As the broth simmers a final time, cook the udon noodles. Drain, rinse, and set aside.
To Serve:
* Divide the udon between bowls and ladle the broth on top. Pile the shredded short ribs on top and garnish as you like. Enjoy!
Nutrition
Calories: 702kcal | Carbohydrates: 45g | Protein: 48g | Fat: 37g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 735mg | Potassium: 1006mg | Fiber: 5g | Sugar: 12g | Vitamin A: 120IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 5mg