Five-Spice Short Ribs with Udon Noodles

Name: Five-Spice Short Ribs with Udon Noodles
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp Chinese five-spice powder; 79 milliliters Asian fish sauce; 680 grams boneless beef short ribs, cut into 2-inch pieces; 2 larges carrots, thinly sliced; 1 small rib small celery rib, thinly sliced; 1 4-inch piece daikon radish, sliced 1 inch thick; 4 dried shiitake mushrooms; 237 milliliters dry red wine, such as Cabernet Sauvignon; 227 grams dried, flat udon noodles or Italian egg noodles, or 1 pound fresh udon noodles (see Note); 1 5-inch piece peeled fresh ginger, thinly sliced; 4 larges garlic cloves; 946 milliliters chicken stock or low-sodium broth; 79 milliliters mirin; 1 large onion, chopped; 79 milliliters sake; 6 thyme sprigs; 59 milliliters vegetable oil; 473 milliliters water; 1 3-inch piece of konbu (dried kelp) (see Note)

If you want to add more dairy free recipes to your repertoire, Five-Spice Short Ribs with Udon Noodles might be a recipe you should try. This main course has 1202 calories, 40g of protein, and 80g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes roughly 4 hours. If you have onion, vegetable oil, beef short ribs, and a few other ingredients on hand, you can make it. If you like this recipe, take a look at these similar recipes: Braised Short Ribs with Egg Noodles, Grilling: Five-Spice Short Ribs, and 7-Spice Garlic BBQ Short Ribs.

Instructions

Dust the short ribs with the five-spice powder and let stand at room temperature for 20 minutes. In a medium enameled cast-iron casserole, heat 2 tablespoons of the oil.

Ingredients you will need

Beef Short Ribs

Cooking Oil

Add the short ribs and cook over moderately high heat until browned all over, about 8 minutes.

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Beef Short Ribs

Transfer the meat to a plate and pour off the fat.

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Meat

Heat the remaining 2 tablespoons of oil in the casserole.

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Cooking Oil

Add the onion, carrots, garlic, celery, ginger and thyme; cook, stirring frequently, until the vegetables are softened, about 10 minutes.

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Vegetable

Carrot

Celery

Garlic

Ginger

Onion

Thyme

Add the wine and cook until nearly evaporated, 2 to 3 minutes. Return the meat to the casserole.

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Meat

Wine

Add the stock and bring to a boil. Cover with a sheet of parchment paper and simmer over moderately low heat until the meat is very tender, about 3 hours.

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Stock

Meat

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Baking Paper

Meanwhile, in a medium saucepan, cover the shiitake with the water and bring to a boil.

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Water

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Sauce Pan

Remove from the heat and let the mushrooms soak until softened, about 30 minutes.

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Mushrooms

Add the daikon and konbu to the mushroom broth in the saucepan and cook over moderately high heat until the daikon is just tender, about 20 minutes.

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Mushrooms

Daikon Radish

Broth

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Sauce Pan

Drain the mushrooms and daikon and discard the konbu and liquid.

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Mushrooms

Daikon Radish

Transfer the meat to a plate. Strain the broth into a heatproof bowl and discard the solids. Skim as much fat from the surface of the broth as possible. Return the broth to the casserole and keep warm.

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Broth

Meat

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Bowl

Preheat the broiler and position a rack 8 inches from the heat source. In a medium bowl, combine the sake, mirin and fish sauce.

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Fish Sauce

Mirin

Sake

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Broiler

Bowl

Add the ribs, shiitake and daikon and let marinate for 5 minutes.

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Daikon Radish

Ribs

Transfer the meat and vegetables to a baking sheet and discard the marinade. Broil the meat and vegetables, turning once, until the meat is browned and crisp and the vegetables are golden, about 2 minutes.

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Vegetable

Marinade

Meat

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Baking Sheet

In a large pot of boiling salted water, cook the udon until al dente.

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Water

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Pot

Drain and transfer to bowls. Top with meat and vegetables. Spoon in the broth and serve.

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Vegetable

Broth

Meat

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Bowl

Equipment

Ingredients

Servings:

1Tbsp

Chinese five-spice powder 79milliliters

Asian fish sauce 680grams

boneless beef short ribs, cut into 2-inch pieces 2larges

carrots, thinly sliced 1small rib

small celery rib, thinly sliced 1

4-inch piece daikon radish, sliced 1 inch thick 4

dried shiitake mushrooms 237milliliters

dry red wine, such as Cabernet Sauvignon 227grams

dried, flat udon noodles or Italian egg noodles, or 1 pound fresh udon noodles (see Note)1

5-inch piece peeled fresh ginger, thinly sliced 4larges

garlic cloves 946milliliters

chicken stock or low-sodium broth 79milliliters

mirin 1large

onion, chopped 79milliliters

sake 6

thyme sprigs 59milliliters

vegetable oil 473milliliters

water 1

3-inch piece of konbu (dried kelp) (see Note)

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Beef Short Ribs. 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. The Provenance Vineyards Napa Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.