Short Ribs in Broth With Mushrooms and Squash

Name: Short Ribs in Broth With Mushrooms and Squash
Ingredients: I simmered short ribs and mushrooms in broth seasoned with soy sauce to play off the earthy wines. an enrichment of sake and, eventually, delicata squash echoed their fruit. the steaming, soupy meat and vegetables were ladled over boiled soba noodles. with time to spare, i was able to refrigerate the dish overnight so the fat could congeal for easy removal, the benefit of planning.; Short ribs in broth with squash and shiitakes; Time: 3 1/2 hours, plus overnight chilling; 6 1/2 pounds beef short ribs, in 2 1/2-inch chunks with bone; 1 cup finely chopped onion; 1 1/2 tablespoons sliced garlic; Two-inch piece fresh ginger, peeled and minced; 1 teaspoon ground cardamom; 12 ounces shiitake mushrooms, stems discarded; 1/2 cup sake; 1/4 cup soy sauce; 6 cups beef stock; Pepper; 2 tablespoons red wine vinegar; 2 pounds delicata squash, peeled, seeded, quartered lengthwise, sliced 1-inch thick; 2 bunches scallions, trimmed, with 4 inches of green left on; Boiled soba noodles, for serving; Japanese togarashi pepper, for serving.