Name: Soy-Braised Short Ribs with Shiitakes
Yield: 6 Servings
Ingredients: 3 tablespoons vegetable oil, divided; 4 pounds cross-cut beef short ribs (flanken style), about 1 1/2-inch-thick, cut into 2-bone pieces; Kosher salt and freshly ground black pepper; 3/4 pound shiitake mushrooms, stems chopped, caps sliced, divided; 1 bunch scallions, whites chopped, greens thinly sliced, divided; 1 1-inch piece peeled ginger, thinly sliced; 2 cups (or more) low-sodium beef or chicken broth; 1/2 cup reduced-sodium soy sauce; 1/3 cup dry sake; 1/4 cup (packed) dark brown sugar; 3 whole star anise; 1 cinnamon stick; 8 ounces wide rice noodles, cooked according to package directions

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Molly Stevens

Flanked-Style short ribs, used for Korean barbecue, are cut across the bones instead of between the bones. Start this recipe ahead of time; chilling the ribs after braising keeps them from falling falling apart when they served (and all braised meats taste better the next day).

Recipe notes