French Onion Ramen

Ingredients

Broth

2 tbsp vegetable oil

3 lbs English-style bone-in beef short ribs, cut into 2-inch segments

Kosher salt, to taste

6 scallions, white and dark green parts separated

8 garlic cloves

1 (4-inch) piece ginger, scrubbed and thinly sliced

6 star anise pods

2 (3-inch) cinnamon sticks

8 whole cloves

2 tsp black peppercorns

2 tsp coriander seeds

1 cup dry white wine

3–4 tbsp white miso

1/2 cup low-sodium soy sauce, plus more to taste

8 cups water

Caramelized Onions

1/4 cup unsalted butter

5 lbs onions (about 10 medium), thinly sliced

Kosher salt, to taste

To Finish

1 tbsp unseasoned rice vinegar, plus more to taste

18 oz dried ramen noodles

Preparation

1. Heat the oil in a large Dutch oven over medium-high heat. Pat the short ribs dry and season generously with kosher salt on all sides. Working in batches, sear the ribs, turning occasionally, until deeply browned on all sides, 12–14 minutes per batch. Transfer to a plate as you go. Pour off all but a thin film of fat from the pot.

2. Return the pot to medium heat. Add the white scallion parts, garlic, and ginger and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the star anise, cinnamon sticks, cloves, peppercorns, and coriander seeds and cook, stirring often, until fragrant, about 1 minute. Add the wine and scrape up any browned bits from the bottom of the pot. Simmer until almost completely evaporated, about 3 minutes. Add the miso and stir to incorporate, cooking until lightly toasted, 2–3 minutes. Return the beef to the pot. Add the soy sauce and water. Bring to a boil, then reduce heat to low and partially cover. Simmer until the meat is very tender but not quite falling off the bone, about 1 1/2 hours — a thermometer inserted into the thickest part should read 190–205°F.

3. Meanwhile, melt the butter in a second large Dutch oven or heavy pot over medium-high heat until the foam subsides. Add the onions, season generously with salt, and cook, stirring often, until they begin to color, about 15 minutes. If the onions don’t fit all at once, add as many as will fit, cover and let steam for 5 minutes to wilt them, then stir in the rest and continue. Reduce the heat to medium-low and cook, stirring occasionally, until the onions are deep golden brown and completely softened, 30–45 minutes. Do not rush this step.

4. Using tongs, remove the beef from the broth and let cool until handleable. Tear the meat into bite-size pieces, discarding bones and excess fat as you go. Strain the broth through a fine-mesh sieve into a large bowl and discard the solids.

5. Add the meat and strained broth to the pot with the onions. Bring to a boil, reduce heat to low, and simmer until the liquid has reduced slightly and the flavors have melded, about 30 minutes. Stir in the rice vinegar. Taste and adjust with more vinegar or soy sauce as needed.

6. Thinly slice the reserved scallion greens. Cook the noodles according to package directions, then drain. Divide among bowls. Ladle the broth over the noodles, making sure each bowl gets a generous portion of meat and plenty of caramelized onions. Top with the scallion greens and serve immediately.