Asian Noodles with Beef Short Ribs

6-8 beef short ribs
1 leek, cleaned and diced
6 cloves garlic, peeled and thinly sliced in half, lengthwise
1-inch fresh ginger, peeled and thinly sliced
2 cups chicken (or beef) broth

1 Tbsp Hoisin sauce
1 Tbsp Black bean sauce
1 tsp chili paste with garlic (or to taste)
1 Tbsp sesame oil
1 stick cinnamon

8 oz dried Chinese noodles
1 bunch Chinese bok choy, chopped into 2-3 inch pieces
1/2 red pepper, sliced thinly, and crosswise about 1-inch in length
10-12 Chinese chives, cut into 2-inch pieces

Preheat oven to 350F. In a small 4 quart Dutch Oven or tagine, brown the beef ribs for about 12-15 minutes in a bit of canola oil, turning every 2-3 minutes, to brown all sides. Then transfer the ribs to a bowl, and in the same skillet, lower the heat and sauté the leek, garlic and ginger, until the veggies begin to soften and brown, about 10-15 minutes. Add the broth and the next five Asian spices and bring to a boil. Cover tightly and transfer to the oven for an hour.

Meanwhile, bring a pot with 3- 4-quarts of water to a boil. Cook the noodles just before al dente. Add the bok choy, red pepper and chives. Cook just until the noodles are firm, but not mushy.

Drain noodles, and distribute among four bowls. Place 1-2 beef ribs on noodles, and spoon rib sauce generously over noodles. Serve with sesame seeds, and/or Chinese chives.