Someone requested a recipe to use up some buffalo short ribs and I found this one in my files of already made recipes. I am not giving my adaptations since I haven't made these in awhile. Use whatever chiles you wish. They are not listed. * Exported from MasterCook * CHINESE SHORT RIB STEW WITH NOODLES Recipe By : San Francisco Chronicle Serving Size : 12 Preparation Time :0:00 Categories : Meat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 pounds beef short ribs -- cut into large pieces 1 cup soy sauce 1 cup Chinese rice wine -- or dry sherry 4 quarts cold water 8 green onions -- trimmed and cut into 2-inch lengths 3 cinnamon sticks 1 piece fresh ginger -- (2 inch) sliced into coins 8 garlic cloves -- chopped 1 pkg fresh thick Asian-style noodles -- (3 oz) such as udon (3 to 14) Garnish: 2 green onions -- sliced thinly on the bias Cilantro leaves Chopped chiles Place the short ribs in a large pot with the soy sauce, rice wine and water. Bring to a simmer and skim the scum that comes to the top. Add the green onions, cinnamon, ginger, and garlic. Return to a simmer and cook for 2 to 2 1/2 hours, skimming occasionally, until the meat is very tender and starts to fall off the bone. Check occasionally to be sure the broth is simmering steadily. If necessary, add water to keep the meat completely submerged in liquid. Strain the broth into a container and set aside. Discard the cinnamon sticks and ginger but reserve the other vegetables. Let the meat cool slightly then remove it from the bone. Cut the meat into 1/2-inch chunks, discarding fat and gristle. Combine the meat and the reserved vegetables. Taste the broth -- it should be quite strong and salty. Dilute it with water until it's just a bit too salty for your taste (the noodles will soak up some of the salt). If you plan to freeze part of the recipe, see below. Serves 12. To serve immediately (for 4 servings): Cook 1 package of noodles according to package directions. Combine 2 cups of the meat and 2 cups of the diluted broth in a saucepan and bring to a simmer. Drain the noodles and stir them into the meat and broth. Serve in deep bowls and garnish with green onions and cilantro. Freezing note: Divide the stew between 2 freezer containers (each containing 2 cups meat/vegetables and 2 cups of broth). To serve, defrost in the refrigerator. Transfer to a saucepan and heat until simmering. Cook 1 package of noodles as in the recipe, and add to the stew. Garnish with green onions, cilantro and chopped chiles. PER SERVING: 455 calories, 22 g protein, 62 g carbohydrate, 9 g fat (4 g saturated), 41 mg cholesterol, 1,995 mg sodium, 0 fiber. - - - - - - - - - - - - - - - - - - RisaG