Ingredients:
- 3 tablespoons vegetable oil (divided)
- 4 pounds cross-cut beef short ribs (about 1½ inches thick, cut into 2 bone pieces)
- Kosher salt and freshly ground black pepper
- ¾ 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) beef or chicken broth
- ½ cup soy sauce
- 1/3 cup dry sake
- ¼ cup dark brown sugar (packed)
- 3 whole star anise
- 1 cinnamon stick
- 8 ounces wide rice noodles (cooked according to package directions)
Directions
Place a rack in lower third of oven; preheat to 325° F.
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 over browning, 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 2½ 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 1¼ cups and pour over ribs. Let cool completely, then cover with foil and chill for at least 3 hours.
Preheat oven to 350° F.
Bake short ribs, covered, until heated though, about 25 minutes. Remove ½ 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.