Short Ribs in Broth With Squash and Shiitakes

• 6 1/2 pounds beef short ribs, in 2 1/2-inch chunks with bone
• 1 cup finely chopped onion
• 1 1/2 tablespoons sliced garlic
• Two-inch piece fresh ginger, peeled and minced
• 1 teaspoon ground cardamom
• 12 ounces shiitake mushrooms, stems discarded
• 1/2 cup sake
• 1/4 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

1. Place an 8- to 12-quart casserole over medium-high heat.
2. Pat the meat dry and add as many pieces as will fit comfortably, fat side down.
3. Brown on all sides and transfer to a platter.
4. Finish the rest of the meat.
5. When pan is empty, lower heat to medium and saute onion, garlic and ginger until soft.
6. Stir in cardamom.
7. Add mushrooms and cook until wilted.
8. Stir in sake and soy sauce.
9. Add beef and stock, season with pepper and bring to a boil.
10. Cover and reduce heat to low, simmering until meat is tender, about 2 hours.
11. Allow to cool, uncovered, and skim off as much fat as possible (or, if time permits, refrigerate overnight, then discard fat from pot).
12. Remove and discard bones from meat, trim off any gristle and cut chunks of meat in half.
13. Return to pot, bring to a slow simmer and stir in vinegar.
14. Add squash and scallions.
15. Simmer, uncovered, about 10 minutes, until squash is tender.
16. Place noodles in big soup bowls and spoon broth, meat and vegetables over.
17. Serve with togarashi on the side.

beef short ribs, onion, garlic, fresh ginger, ground cardamom, shiitake mushrooms, sake, soy sauce, beef stock, pepper, red wine vinegar, bunches scallions, noodles, pepper

Taken from cooking.nytimes.com/recipes/1014096 (may not work)