Five-Spice Short Ribs With Udon Noodles

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1 1/2 pounds boneless beef short ribs, cut into 2-inch pieces

1 tablespoon Chinese five-spice powder

1/4 cup vegetable oil

1 large onion, chopped

2 large carrots, thinly sliced

4 large garlic cloves

1 small celery rib, thinly sliced

One 5-inch piece peeled fresh ginger, thinly sliced

6 thyme sprigs

1 cup dry red wine, such as Cabernet Sauvignon

4 cups chicken stock or low-sodium broth

4 dried shiitake mushrooms

2 cups water

One 4-inch piece daikon radish, sliced 1 inch thick

One 3-inch piece of konbu (dried kelp) (see Note)

1/3 cup sake

1/3 cup mirin

1/3 cup Asian fish sauce

1/2 pound dried, flat udon noodles or Italian egg noodles, or 1 pound fresh udon noodles (see Note)

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