Braised Short Ribs with Daikon and Glass Noodles
Braised Short Ribs with Daikon and Glass Noodles might be just the main course you are searching for. This recipe covers 35% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 1187 calories, 42g of protein, and 96g of fat per serving. This recipe serves 4. Head to the store and pick up vegetable oil, ginger, onion, and a few other things to make it today. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. From preparation to the plate, this recipe takes around 3 hours and 40 minutes.
Instructions
In a large enameled cast-iron casserole, heat the vegetable oil. Season the ribs with salt and pepper and cook over moderately high heat, turning a few times, until richly browned, about 10 minutes.
Transfer the ribs to a plate.
Add the sherry to the casserole and boil, stirring to scrape up the browned bits on the bottom.
Add the soy sauce, mirin, onion, garlic, ginger, shiitake, brown sugar and half each of the daikon and the carrots. Return the ribs to the casserole and pour in the water. Bring to a boil. Cover and braise in the oven for about 2 1/2 hours, until the meat is very tender.
Transfer the ribs to a plate; cover and keep warm. Pick out the shiitake mushrooms, cutting off and discarding the stems. Strain the braising liquid. Return the liquid to the casserole and boil over high heat, skimming any fat from the surface, until reduced to 4 cups, about 5 minutes.
Add the remaining daikon and carrots to the casserole along with the sesame oil and shiitake mushrooms. Cover and simmer over low heat until the vegetables are tender, 20 minutes. Return the ribs to the casserole and simmer until heated through. Season with salt and pepper.
Meanwhile, bring a saucepan of water to a boil. In a bowl, cover the noodles with warm water; let stand until pliable, 5 minutes.
Drain the noodles and cut into 4-inch lengths.
Add the noodles to the saucepan and cook until tender but still chewy, 25 seconds.
Drain and transfer the noodles to shallow bowls. Nestle the ribs on the noodles, ladle the vegetables and broth on top and serve.
Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir
Beef Short Ribs works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. One wine you could try is Rabble Merlot. It has 4.1 out of 5 stars and a bottle costs about 20 dollars.
![Rabble Merlot]()
Rabble Merlot
Sporting black cherry, dark berry, malt chocolate with nuanced French Oak notes of vanilla and mocha. Elegant and refined on the palate with plenty of dark fruit leading into a silky, soft finish.