Ingredients

1. 8 meaty beef short ribs (8 pounds), cut crosswise into 2-inch lengths
2. 3 cups sake (rice wine)
3. 2 large onions, thinly sliced
4. 2 medium carrots, finely chopped
5. 1 celery rib, finely chopped
6. 24 green olives, pitted
7. 1 tablespoon ground coriander
8. 1 teaspoon minced garlic
9. 1 teaspoon finely grated ginger
10. 1 teaspoon ground turmeric
11. 1 teaspoon curry powder
12. 1/2 teaspoon cayenne pepper
13. Pinch of saffron threads
14. Salt and freshly ground white pepper
15. 2 cups short-grain rice (about 14 ounces)
16. 2 tablespoons soy sauce
17. 1 tablespoon mascarpone cheese
18. 2 tablespoons chopped flat-leaf parsley

Directions

1. Spread the ribs in an even layer in a large glass or ceramic baking dish. Pour 2 cups of the sake over the ribs, cover and let marinate overnight in the refrigerator.
2. Preheat the oven to 350°. Drain the ribs. In a large roasting pan, toss the ribs with the onions, carrots, celery, olives, coriander, garlic, ginger, turmeric, curry powder, cayenne, saffron and the remaining 1 cup of sake; season with salt and white pepper. Cover with foil and roast, turning the ribs halfway through cooking, for about 3 hours, or until the meat is very tender; skim the fat occasionally. Season with salt and pepper. 
3. Meanwhile, bring a large saucepan of salted water to a boil. Add the rice and boil over moderate heat until tender, about 17 minutes. Drain the rice and return it to the saucepan. Stir in the soy sauce and mascarpone. 
4. Spoon the rice into 4 bowls. Spoon the short ribs and sauce over the rice, garnish with the parsley and serve.
   

Make Ahead

The ribs can be refrigerated for 3 days. Rewarm on the stove.