Spicy Dan Dan Noodles with Braised Beef Short Ribs

**Braised Beef Short Ribs:** Preheat oven to 325°F (160°C).

Season beef short ribs generously with salt and pepper.

Heat vegetable oil in a large Dutch oven or pot over medium-high heat. Sear short ribs on all sides until browned. Remove from pot and set aside.

Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.

Add garlic and ginger and cook for another minute until fragrant.

Deglaze the pot with red wine (if using), scraping up any browned bits from the bottom. Let it reduce slightly.

Return short ribs to the pot. Add beef broth, soy sauce, dark soy sauce, star anise, cinnamon stick, and bay leaf.

Bring to a simmer, then cover and transfer to the preheated oven. Braise for 2.5-3 hours, or until the short ribs are fork-tender.

Remove the short ribs from the pot and set aside to cool slightly. Shred the beef from the bones (discard bones) and set aside.

Strain the braising liquid through a fine-mesh sieve and discard the solids. Reserve the braising liquid. Reduce the liquid in a skillet over medium heat to thicken into a sauce if desired.

**Dan Dan Noodles Sauce:** In a dry skillet, toast Sichuan peppercorns over medium heat until fragrant, about 2-3 minutes. Grind them into a fine powder using a spice grinder or mortar and pestle.

In a large bowl, combine the ground Sichuan peppercorns, sesame paste, chili oil, soy sauce, rice wine (if using), and sugar. Add a few tablespoons of the braising liquid to thin out the sauce to desired consistency. Mix well.

**Ground Pork (Optional):** If using ground pork, brown it in a skillet over medium heat until cooked through. Drain any excess fat.

**Assemble the Noodles:** Cook the noodles according to package directions. Drain well.

Add the cooked noodles to the bowl with the sauce and toss to coat.

Top with shredded braised beef, ground pork (if using), preserved vegetables (if using), chopped scallions, and chopped peanuts.

Serve immediately.