Asian Short Ribs

• 14 ounces ramen noodles, fresh or dried
• 10-12 short ribs
• 1 cup flour
• 2 teaspoons salt
• 1 tablespoon black pepper
• 2 tablespoons olive oil
• 2 cups kabocha, not peeled & cut in 1/2 inch slices
• 1 cup lotus root, peeled and cut into 1/2 inch slices
• 1 yellow onion, diced
• 2 tablespoons garlic, diced (about 3 large cloves)
• 1 tablespoon fresh ginger, grated
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 1/2 cup sake
• 1/4 cup rice wine vinegar
• 2 whole star anise
• 1/3 cup chopped green onions
• orange zest

1. Pat the short ribs dry with a paper towel. Combine the flour with the salt and pepper in a wide bowl or plate. Lightly whisk together using a fork. Dredge the ribs in the flour and set on a plate.
2. In a large skillet, heat the oil. When the ribs have been dredged in flour, place them in the hot skillet and brown on all sides, about 1-2 minutes per side. Set aside.
3. In the slow cooker, combine the soy sauce, garlic, ginger, onion, brown sugar, sake, rice wine vinegar and star anise. Stir together to dissolve the sugar. Add the short ribs. Layer the kabocha and lotus root on top. Cook on high heat for 7 hours, turning the ribs once about half-way through.
4. Prepare the ramen noodles according to the package directions.
5. On each plate, place a layer of noodles, top with the short ribs, veggies, and some sauce. Sprinkle with chopped green onions and orange zest. Serve immediately.

ramen noodles, short ribs, flour, salt, black pepper, olive oil, kabocha, lotus root, yellow onion, garlic, fresh ginger, soy sauce, brown sugar, sake, rice wine vinegar, star anise, green onions, orange zest

Taken from food52.com/recipes/8615-asian-short-ribs (may not work)