Ingredients
3 T veg oil, divided
4 lb cross-cut beef short ribs (flaken style) about 1 1/2 thick, cut into 2 bone pieces
kosher salt and groud pepper
3/4 lb shitake mushrooms, stems chopped, caps sliced, divided
1 bunch scallions, whites chopped, green thinly sliced, divided
1" piece ginger thinly sliced
2 cups (or more) low-sodium beef or chicken
broth
1/2 c reduced-sodium soy sauce
1/3 c dry sake
1/4 cup packed dark brown sugar
3 whole star anise
1 cinamon stick
8 oz. wide rice noodles
Preparation
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.
