It may still be summer, but we’re dreaming of colder days with this easy braised short rib udon. Succulent short ribs are paired with mushrooms and a simple broth.
This easy braised short rib udon is time consuming since you’ll want to cook the short ribs for at least a few hours in order for them to be tender and juicy.
I actually cooked my short ribs the night before and set them in the fridge overnight. This allowed the excess fat to harden and I was able to dispose of it the next day. It’s really up to you and how urgently you need to have this braised short rib udon in front of you! Sometimes we just have a noodle emergency and we need a bowl of it ASAP!
How to make this Braised Short Rib Udon:
First, you’ll braise the short ribs. Do this by frying your aromatics. Next, you’ll brown the short ribs. Finally, you’ll add beef stock. Bring it to a boil and then cover and transfer to the oven for about 2 hours.
After they’re tender, I like to boil on the stove for about 30 minutes, uncovered, until the stock is reduced. At this point, you can either let them cool off and transfer to the fridge over night or you can shred the meat.
From there, it’s just a matter of seasoning the broth. For this recipe, I simply used tamari, sesame oil, scallions, and mirin, but you can modify this broth in a myriad of ways! Try adding ginger or chili oil!
When you’re ready to serve, simply ladle the broth and shredded short ribs over cooked udon noodles. I served mine with shichimi-togarashi, but you could add sesame seeds, nori, or a soft-boiled egg!
Looking for more noodle recipes? Check my archives!
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Easy Braised Short Rib Udon
- Wide pot
- Large pot
- 2 tablespoons neutral cooking oil
- 3½ pounds beef short ribs bone-in
- 1 yellow onion peeled and sliced into wedges
- 6 cloves garlic peeled and crushed
- 6 cups low-sodium beef stock
- 2 tablespoons sesame oil
- 2 tablespoons tamari
- 1 tablespoon mirin
- 4 scallions trimmed and minced
- 6 ounces shiitake mushrooms sliced
- Water or stock as needed
- 16 ounces udon noodles cooked
- Shichimi-togarashi optional
- Soft-boiled eggs optional
Braise the Short Ribs:
- Preheat oven to 350ºF. Heat the oil in a wide pot over medium-high heat. Pat the short ribs dry and season all over with salt and pepper. Add them to the pot and cook without moving for 4-5 minutes per side until well-browned all over.
- Add the onions and garlic to the pot and cook for 3-4 minutes more. Pour in the stock and bring to a boil. Turn the heat off. Cover and transfer to the oven for 2-3 hours or until the short ribs are tender.
Boil the Short Ribs:
- Transfer the short ribs to the stovetop and remove the lid. Bring to a boil over medium-high heat and reduce heat to medium. Low-boil the short ribs for about 30 minutes or until the broth has reduced significantly. Reduce heat to low. At this point, you can either turn off the heat and transfer to the fridge overnight or you can continue through with the recipe without refrigerating the ribs overnight.
Shred the Short Ribs:
- Remove the bone and gristle from each of the ribs. Using two forks, shred the meat into bite-sized pieces. Taste and season with salt and pepper.
Finish the Broth:
- Add enough water or stock to cover the shredded meat. If you'd like a more brothy udon, add more stock, but you shouldn't need to add more than 3 cups of water or stock.
- Bring the broth to a boil and add the sesame oil, tamari, and mirin. Stir in the minced scallions and sliced shiitake mushrooms. Reduce heat and simmer for 20 minutes.
Cook the Udon Noodles:
- As the broth simmers a final time, cook the udon noodles. Drain, rinse, and set aside.
- Divide the udon between bowls and ladle the broth on top. Pile the shredded short ribs on top and garnish as you like. Enjoy!