Short Ribs in Broth With Squash and Shiitakes

By Florence Fabricant

Published October 12, 2010

  • Phil Kline for The New York Times
Media 1 of 1
Total Time
3½ hours
Rating
4(56)
Comments
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It was definitely autumn. We were to be guests at a dinner party, the first of the season, at which the hostess set the table indoors. I would bring the main course for eight to accompany several bottles of zinfandels from Sonoma.I simmered short ribs and mushrooms in broth seasoned with soy sauce to play off the earthy wines. An enrichment of sake and, eventually, delicata squash echoed their fruit. The steaming, soupy meat and vegetables were ladled over boiled soba noodles. With time to spare, I was able to refrigerate the dish overnight so the fat could congeal for easy removal, the benefit of planning.

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Ingredients

Yield:8 servings

FOR THE SHORT RIBS IN BROTH WITH SQUASH AND SHIITAKES

  • 6 ½ pounds beef short ribs, in 2 ½-inch chunks with bone

  • 1 cup finely chopped onion

  • 1 ½ tablespoons sliced garlic

  • Two-inch piece fresh ginger, peeled and minced

  • 1 teaspoon ground cardamom

  • 12 ounces shiitake mushrooms, stems discarded

  • ½ cup sake

  • ¼ cup soy sauce

  • 6 cups beef stock

  • Pepper

  • 2 tablespoons red wine vinegar

  • 2 pounds delicata squash, peeled, seeded, quartered lengthwise, sliced 1-inch thick

  • 2 bunches scallions, trimmed, with 4 inches of green left on

  • Boiled soba noodles, for serving

  • Japanese togarashi pepper, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

37 grams carbs; 280 milligrams cholesterol; 1621 calories; 61 grams monosaturated fat; 5 grams polyunsaturated fat; 58 grams saturated fat; 134 grams fat; 5 grams fiber; 1105 milligrams sodium; 62 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. FOR THE SHORT RIBS IN BROTH WITH SQUASH AND SHIITAKES

    1. Step 1

      Place an 8- to 12-quart casserole over medium-high heat. Pat the meat dry and add as many pieces as will fit comfortably, fat side down. Brown on all sides and transfer to a platter. Finish the rest of the meat. When pan is empty, lower heat to medium and sauté onion, garlic and ginger until soft. Stir in cardamom. Add mushrooms and cook until wilted. Stir in sake and soy sauce. Add beef and stock, season with pepper and bring to a boil. Cover and reduce heat to low, simmering until meat is tender, about 2 hours.

    2. Step 2

      Allow to cool, uncovered, and skim off as much fat as possible (or, if time permits, refrigerate overnight, then discard fat from pot). Remove and discard bones from meat, trim off any gristle and cut chunks of meat in half. Return to pot, bring to a slow simmer and stir in vinegar. Add squash and scallions. Simmer, uncovered, about 10 minutes, until squash is tender.

    3. Step 3

      Place noodles in big soup bowls and spoon broth, meat and vegetables over. Serve with togarashi on the side.

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Ratings

4 out of 5
56 user ratings
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Comments

jen b

a great bowl of noodles! farmer's market shiitake & delicata make this a satisfying & nourishing soup. slurp!

brushjl

Indeed, this takes advanced planning, but the results are worth it. Fantastic flavor and a wonderful winter treat. I find that beef ribs are an expensive cut of meat, though.

Es

So good. Next time (and there sure should be a next time) I will put parchment under the lid of my Dutch oven and put the pot into the oven to cook at 325 for maybe 4 hours. Flavor was wonderful, just short ribs needed to be a bit more tender. I had a delicata squash but as they are not always available I imagine butternut would work as well. Does anyone know how to make this in an electric pressure cooker?

Hilary

I used about half the meat and it was still great--looking forward to trying out different noodles with the leftovers. I was also brainstorming about how to add more greens to this, such as a leafy spinach or kale garnish?

Barry Hudson

Ah geez, short ribs are expensive and by the time you cut the grizzle and fat off, you don't have enough meat! Next time I'll grab a couple of bones from the butcher to flavour the stock and I'll use stew beef instead. Otherwise, excellent flavours. Served with french bread.

Jen V.

Absolutely fantastic. But some necessary adjustments were made: Upon reading this recipe, 6 cups of liquid for 6.5 lbs of ribs + squash and shiitakes didn't seem like enough, and it wasn't. I doubled the broth, and when I make this again I will double the shiitakes/onion/garlic/ginger as well. I used homemade broth (nytimes bone broth recipe, yum). Also, took 4 hours for the meat to really fall off the bone. $100 dish, 2 days to prepare, but 100% worth it.

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