Short rib beef udon

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4.34 from 3 votes

This comforting dish of slow-braised beef in a delicious broth is perfect for a cold day.

Prep Time10

Cook Time2 15

Total Time2 25

Course: Main Course

Cuisine: Japanese

Servings: -5

Calories: 707kcal

Author: Caroline

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Ingredients

For dashi stock

⅓ oz kombu
4 cups water
⅙ oz bonito flakes

For rest of dish

2 lb beef short ribs bone in (or slightly more/less)
½ teaspoon salt
½ teaspoon pepper
½ tablespoon vegetable oil
¼ cup soy sauce
¼ cup mirin rice wine can also use cooking sake or a mix of both
2 tablespoon sugar
1 tablespoon fresh ginger finely chopped or grated
1 tablespoon garlic finely chopped or grated
14 oz udon noodles approx 2 portions fresh or 'ready to eat'

Instructions

To make dashi stock

Start by making the dashi by making cuts into the piece of kombu kelp and placing it in a small pot/pan with the water. Warm over a medium-low heat to slowly bring it to a simmer (it will take probably 10 minutes). Remove foam from top as it appears. Once it simmers, remove the kombu then add the bonito flakes. Bring back to a simmer, cook for 30 seconds then remove from the heat. Let the bonito flakes settle to the bottom then strain. (You can skip if using instant dashi/ready made but use good quality.)

To prepare beef and broth

While the dashi is cooking, pat dry the short ribs as needed then sprinkle all over with salt and pepper. Heat the oil over a medium-high heat in a pot/pan with a lid large enough to hold the ribs in one layer relatively snuggly.
Brown the short ribs all over well so they get a good level of browning. Make sure you give them time to brown before turning and increase heat if needed to get a good sear.
Once browned all over, add the soy, mirin, sugar, ginger and garlic to the pan with the ribs. Turn the meat to coat in the mixture. Add the strained dashi stock, cover and bring to a simmer. Cover with a lid, lower the heat if needed to keep it at a low simmer and allow to cook for around 2 hours until meat is tender and will shred easily when pulled from the bones. Turn off the heat.
You can either shred the meat from the bones in the pot, or more easily, take them from the pot and shred on a board/plate. Remove the bones and excess fat and sinew.
Let the broth cool and settle as you are shredding the meat, or ideally a bit longer to allow the fat to rise to the surface. Skim off most of the fat from the top and discard. Return the shredded beef to the broth and warm through.

To finish beef udon

Cook the udon noodles according to packet instructions - typically boil briefly in boiling water, drain and rinse. Add some noodles to the bottom of each bowl for serving then top with the broth, making sure you get a good balance of the beef and broth in each.
Garnish as you like eg some sliced scallions, chili oil, sesame seeds and/or pickled ginger.

Video

Notes

You can make the beef broth ahead of time and chill in the fridge a day or two or freeze until needed. If you do so, it will be easier to remove the fat as it will harden up, allowing you to scrape it off. When ready to use, warm the broth through to a simmer, and then proceed to cook the udon noodles as above.

Take care to dispose of the fat from the broth properly - I find it best to put any liquid fat in a container, allow it to harden then scoop up with kitchen paper and put in bin. Don't pour it down the drain as it can harden and clog.

I prefer to use bone in ribs for this, as the bones help flavor the broth. You could use boneless, but you would need less weight-wise and obviously they won't add quite as much flavor to the broth.

Nutrition

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