Soy Braised Short Ribs With Shitakes Recipes

Steps:

• Generously season the short ribs all over with salt and pepper. Let sit at room temperature while you prepare the rest of the ingredients.
• Add the dried shiitake mushrooms to a large heatproof bowl and pour in enough boiling water to cover. Cover with plastic wrap and let soak for 1 hour.
• Preheat the oven to 350˚F (180˚C).
• Heat the canola oil in a large Dutch oven over medium-high heat until almost smoking. Working in 2 batches, sear the short ribs on all sides until deeply browned and crispy, about 10 minutes total. Remove the ribs from the pot and transfer to a plate.
• To pan with excess oil and beef fat, add the onion, Asian pear, ginger, scallions, and garlic, then cook over medium heat, stirring occasionally, until softened and slightly browned, about 10 minutes.
• Add the rice wine and stir to scrape up any browned bits from the bottom of the pot.
• Add the drained shiitake mushrooms, 1 cup (240 ml) of the shiitake soaking liquid, the sugar, light and dark soy sauces, gochujang, mirin, and sesame oil. Stir and bring to a boil.
• Nestle the short ribs back into the sauce, cover, and braise in the oven for 3 hours, or until the short ribs are tender enough to fall off the bone.
• Serve the short ribs over rice with the braising liquid spooned on top. Top with kimchi, sliced scallions, and toasted sesame seeds.
• Enjoy!

Steps:

• oven 325 lowest rack heat oil med high heat. Season ribs with s&p brown in batches,lower heat to avoid too brown. cook 10-12 min per batch. Add shitake stems, scallion whites and ginger. (cover and chill remaining much and scallions) Cook, stir often about 2 min. Add 2 cups broth, soy, sake, sugar, anise and cinnamon; bring to a simmer. 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. Transfer ribs to shallow baking dish bone side down. Strain liquid from pot through a fine sieve into a lg measuring cup; discard solids. 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. Can be made to this point up to 2 days ahead. Bake ribs, covered at 350 degrees until heated through about 25 min. Remove 1/2 cup liquid from baking dish; set aside. 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. 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.

Steps:

• Place a rack in lower third of oven; preheat to 325°. Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Season short ribs lightly with salt and pepper. Working in batches, cook short ribs, reducing heat as needed to avoid overbrowning, until brown on all sides, 10-12 minutes per batch. Transfer short ribs to a plate; drain all but 1 tablespoon drippings from pot. Add shiitake stems, scallion whites, and ginger to pot. (Cover and chill remaining mushrooms and scallions.) Cook, stirring often, until fragrant, about 2 minutes. Add 2 cups broth, soy sauce, sake, brown sugar, star anise, and cinnamon; bring to a simmer. Return short ribs to pot, nestling them bone side up in liquid in a single layer. Cover pot, transfer to oven, and braise until ribs are fork-tender, about 2 1/2 hours. Using tongs, transfer ribs to a shallow baking dish bone side down. Strain liquid from pot through a fine-mesh sieve into a large measuring cup; discard solids. Skim fat from cooking liquid. Add broth as needed so liquid measures 1 1/4 cups and pour over ribs. Let cool completely, then cover with foil and chill for at least 3 hours. DO AHEAD: Ribs can be cooked 2 days ahead. Keep chilled. Preheat oven to 350°. Bake short ribs, covered, until heated though, about 25 minutes. Remove 1/2 cup liquid from baking dish; set aside. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat and cook shiitake caps until brown and tender, about 3 minutes. Add reserved braising liquid and all but 1 tablespoon scallion greens and season with salt. Place cooked noodles on a large, deep platter. Arrange short ribs on top of noodles; drizzle sauce from dish over. Spoon mushrooms with sauce over. Sprinkle with remaining scallion greens.