Ingredients

1. 1 1/2 pounds boneless beef short ribs, cut into 2-inch pieces
2. 1 tablespoon Chinese five-spice powder
3. 1/4 cup vegetable oil
4. 1 large onion, chopped
5. 2 large carrots, thinly sliced
6. 4 large garlic cloves
7. 1 small celery rib, thinly sliced
8. One 5-inch piece peeled fresh ginger, thinly sliced
9. 6 thyme sprigs
10. 1 cup dry red wine, such as Cabernet Sauvignon
11. 4 cups chicken stock or low-sodium broth
12. 4 dried shiitake mushrooms
13. 2 cups water
14. One 4-inch piece daikon radish, sliced 1 inch thick
15. One 3-inch piece of konbu (dried kelp) (see Note)
16. 1/3 cup sake
17. 1/3 cup mirin
18. 1/3 cup Asian fish sauce
19. 1/2 pound dried, flat udon noodles or Italian egg noodles, or 1 pound fresh udon noodles

Directions

1. Dust the short ribs with the five-spice powder and let stand at room temperature for 20 minutes. In a medium enameled cast-iron casserole, heat 2 tablespoons of the oil. Add the short ribs and cook over moderately high heat until browned all over, about 8 minutes. Transfer the meat to a plate and pour off the fat.
2. Heat the remaining 2 tablespoons of oil in the casserole. Add the onion, carrots, garlic, celery, ginger and thyme; cook, stirring frequently, until the vegetables are softened, about 10 minutes. Add the wine and cook until nearly evaporated, 2 to 3 minutes. Return the meat to the casserole. Add the stock and bring to a boil. Cover with a sheet of parchment paper and simmer over moderately low heat until the meat is very tender, about 3 hours.
3. Meanwhile, in a medium saucepan, cover the shiitake with the water and bring to a boil. Remove from the heat and let the mushrooms soak until softened, about 30 minutes. Add the daikon and konbu to the mushroom broth in the saucepan and cook over moderately high heat until the daikon is just tender, about 20 minutes. Drain the mushrooms and daikon and discard the konbu and liquid.
4. Transfer the meat to a plate. Strain the broth into a heatproof bowl and discard the solids. Skim as much fat from the surface of the broth as possible. Return the broth to the casserole and keep warm.
5. Preheat the broiler and position a rack 8 inches from the heat source. In a medium bowl, combine the sake, mirin and fish sauce. Add the ribs, shiitake and daikon and let marinate for 5 minutes. Transfer the meat and vegetables to a baking sheet and discard the marinade. Broil the meat and vegetables, turning once, until the meat is browned and crisp and the vegetables are golden, about 2 minutes.
6. In a large pot of boiling salted water, cook the udon until al dente. Drain and transfer to bowls. Top with meat and vegetables. Spoon in the broth and serve.

Make Ahead

The ribs can be made through Step 2 and refrigerated for 4 days. Bring to room temperature before proceeding.

Notes

Konbu and udon noodles are available at Asian markets.
Sake The flavors of mirin and ginger in this dish would be echoed by a fine sake, served cold. Look for lemony, earthy Kamoizumi Nigori Ginjo or fragrant, fruity Gekkeikan Horin Junmai Daiginjo.