Easy Braised Short Rib Udon
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.
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Servings: 4
Calories: 702kcal
Equipment
- Large pot
Ingredients
- 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
For Serving:
- 16 ounces udon noodles cooked
- Shichimi-togarashi optional
- Soft-boiled eggs optional
Instructions
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.
To Serve:
- Divide the udon between bowls and ladle the broth on top. Pile the shredded short ribs on top and garnish as you like. Enjoy!
Nutrition
Calories: 702kcal | Carbohydrates: 45g | Protein: 48g | Fat: 37g | Sodium: 735mg | Fiber: 5g | Sugar: 12g | Vitamin C: 6mg
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