Five-Spice Short Ribs with Udon Noodles
Chewy udon noodles have a mild flavor that's wonderful with the delicate spices in this rich beef broth from chef Nobuo Fukuda of Sea Saw in Scottsdale, Arizona, who was an F&W Best New Chef in 2003. Udon is available at Asian markets and some supermarkets, but if you can't find them, Italian egg noodles are the best alternative.Plus: More Beef Recipes and Tips
The ribs can be made through Step 2 and refrigerated for 4 days. Bring to room temperature before proceeding.
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.