This Bon Appetit recipe was a bit too umami for Audrey's taste, but a nice recipe nonetheless.

Serves 6

3 tablespoons vegetable oil, divided
4 pounds beef short ribs (optionally cut cross-wise (flanken style) into 2-bone pieces), about 1 1/2-inch-thick
Kosher salt and freshly ground black pepper
3/4 pound shiitake mushrooms, stems chopped, caps sliced, divided
1 bunch scallions, whites chopped, greens thinly sliced, divided
1 1-inch piece peeled ginger, thinly sliced
2 cups (or more) low-sodium chicken broth (or beef broth, for a more umami)
1/2 cup reduced-sodium soy sauce
1/3 cup dry sake
1/4 cup (packed) dark brown sugar
3 whole star anise
1 cinnamon stick
8 ounces wide rice noodles

Cooking Day:

Place a rack in lower third of oven; preheat to 325°.

Heat 1 tablespoon oil in a large heavy pot over medium-high heat.
Season short ribs lightly with salt and pepper.
Working in batches, cook short ribs, reducing heat as needed to avoid overbrowning, until brown on all sides, 10-12 minutes per batch.
Transfer short ribs to a plate

Drain all but 1 tablespoon drippings from pot.
Add shiitake stems, scallion whites, and ginger to pot. (Cover and chill remaining mushrooms and scallions.)
Cook, stirring often, until fragrant, about 2 minutes.
Add 2 cups broth, soy sauce, sake, brown sugar, star anise, and cinnamon; bring to a simmer.

Return short ribs to pot, nestling them bone side up in liquid in a single layer.
Cover pot, transfer to oven, and braise until ribs are fork-tender, about 2 1/2 hours.

Using tongs, transfer ribs to a shallow baking dish bone side down.
Strain liquid from pot through a fine-mesh sieve into a large measuring cup; discard solids.
Skim fat from cooking liquid.
Add broth as needed so liquid measures 1 1/4 cups and pour over ribs.

Let cool completely, then cover with foil and chill for at least 3 hours.
Ribs can be cooked 2 days ahead. Keep chilled.

Eating Day:

Preheat oven to 350°.
Skim any remaining fat from short ribs liquid.
Bake short ribs, covered, until heated though, about 25 minutes.
Remove 1/2 cup liquid from baking dish; set aside.

Cook noodles according to package direction.
Heat remaining 2 tablespoons oil in a large skillet over medium-high heat and cook shiitake caps until brown and tender, about 3 minutes.
Add reserved braising liquid and all but 1 tablespoon scallion greens and season with salt.
Add noodles to mushroom/liquid mix and stir..

Place cooked noodles on a large, deep platter.
Arrange short ribs on top of noodles.
Spoon mushrooms with sauce over.
Drizzle with any remaining sauce.
Sprinkle with remaining scallion greens.