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Sake-Braised Short Ribs with Shimeji Mushrooms inspired by O Ya
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Inspired by O Ya
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Sake-Braised Short Ribs with Shimeji Mushrooms

Main Course Dairy-Free
This main course combines beef short ribs slowly braised in sake and dashi with shimeji mushrooms. The cooking method aims to create fork-tender meat infused with Japanese-inspired flavors. The addition of mushrooms and Tokyo negi in the final stage adds textural contrast and freshness to the rich dish.
Prep Time 45 mins
Cook Time 180 mins
Total Time 225 mins
Servings 4

Ingredients

  • 3 lbs Bone-in short ribs (English cut, 2-3 inches thick)
  • 2 cups Junmai sake (Premium quality recommended)
  • 4 cups Dashi stock
  • 1/2 cup Soy sauce
  • 1/4 cup Mirin
  • 3 inches Fresh ginger (Sliced into coins)
  • 8 cloves Garlic (Smashed)
  • 2 whole Tokyo negi or leeks (Cut into 2-inch pieces)
  • 8 oz Shimeji mushrooms (Separated into small clusters)

Tools You'll Need

  • Dutch oven or heavy pot with lid
  • Tongs
  • Chef's knife
  • Fine-mesh strainer
  • Large serving bowl

Chef's Tip

Allowing the short ribs to brown thoroughly before adding liquids helps develop deeper flavor. Adding the mushrooms and leeks only in the final stage of cooking preserves their texture and prevents them from disintegrating into the broth.

Instructions

  1. Prepare ribs: Season generously with salt. Let stand at room temperature 30 minutes.
  2. Sear ribs: In batches, brown deeply on all sides in heavy dutch oven.
  3. Deglaze: Add sake, scrape up browned bits. Reduce by half.
  4. Add liquids: Pour in dashi, soy sauce, mirin. Add ginger and garlic.
  5. Braise: Cover, cook in 300°F oven for 2.5-3 hours until fork-tender.
  6. Cook vegetables: Add leeks and mushrooms in last 30 minutes.
  7. Finish sauce: Strain and reduce if needed. Return meat to sauce.

Plating

Place short rib in deep bowl, surround with leeks and mushrooms. Pour hot sauce around, garnish with additional ginger threads.

Storage & Reheating

Store in an airtight container in the refrigerator for up to 4 days. The fat will solidify on top when chilled; you can remove it or leave it. Reheat gently in a covered pot over low heat. Can be frozen for up to 3 months.

About This Recipe

A Japanese-influenced beef dish featuring bone-in short ribs with shimeji mushrooms, inspired by O Ya. Slow braising in premium sake and dashi creates fork-tender meat with deep umami flavor. The addition of Tokyo negi and earthy mushrooms completes this hearty main course with authentic Japanese elements.

How did it turn out?

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