The key to getting incredibly rich flavor in a sauce made from water is to create tasty browned bits on the bottom of the pan. To ensure you create those bits, use a stainless steel skillet—not a nonstick pan.
1 1/2 pounds beef short ribs, trimmed (4 ribs)
3 3/4 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil, divided
2 1/2 cups water
3/4 cup chopped carrot (about 1 large)
1/2 cup chopped onion
1 (8-ounce) package cremini mushrooms, sliced
3 garlic cloves, minced
1 tablespoon tomato paste
3 quarts water
8 ounces uncooked medium egg noodles
How to Make It
Sprinkle beef evenly with 1/4 teaspoon salt and pepper; dredge in flour. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add beef to pan; cook 4 minutes or until browned, turning occasionally. Add 2 1/2 cups water, scraping pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes or until fork-tender. Remove beef from pan; cover and keep warm. Remove cooking liquid from pan; reserve cooking liquid.
Heat skillet over medium heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add carrot and onion; cook 4 minutes, stirring occasionally. Add mushrooms and 1/2 teaspoon salt; cook 5 minutes, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add tomato paste, and cook for 30 seconds, stirring frequently. Stir in reserved cooking liquid; bring to a boil. Reduce heat, and simmer for 6 minutes or until slightly thickened.
Bring 3 quarts water and remaining 1 tablespoon salt to a boil in a large saucepan. Add noodles; cook 5 minutes or until al dente. Drain; serve noodles with ribs and sauce.
Takes a long time, but it isn't difficult at all. I did use a little corn starch at the end to thicken the sauce a bit. I also used my defatting cup with the cooking liquid before adding it to the mushroom mixture. Great flavors! I did add some cracked black pepper into the mushroom mixture along with the salt. I'd maybe add a little thyme and bay leaf next time.
This dish is delicious! My husband loved it. The short ribs do take a while to cook but since you let them simmer the majority of the time it is a very easy recipe. I did change a few things though. I used chicken broth instead of water, added a bay leaf to the short ribs as they were simmering, and also increased the carrots to one cup.
Holy Cow! I cannot believe how good this turned out for me. I followed the recipe almost exactly. I did half it because it's just my boyfriend and myself. But, after searing the beef in a pan i deglazed with some dry red wine. Then, instead of using to simmer the beef I used beef stock. I simmered that for half the time then i sauteed the veggies and added them into the beef for the remaining time. It came out perfect, veggies were tender, the meat was tender and flavorful. I will definitely be making this again.
I really enjoyed this recipe, but I did doctor it a bit. I added 2 beef bouillons when simmering the short ribs. I also added extra tomato paste and a bit of broth when I sauteed the veggies. When I added the rest of the broth back the veggies, I cooked it a lot longer than the recipe called for, so the veggies were nice and soft. Then I used a bit of cornstarch to thicken the broth a bit more. Then I added the the ribs back to the broth and simmered for another 20 minutes. It was delicious, but it did take a long time.
Altered it a bit after reading. 1st I trimmed up the ribs so there was not so much fat on them outside. I threw in 2 beef broth cubes, I would have used stock if I had it. Then the last 45 min I threw in 1/2 and onion large chunk and a Carrot. This I pureed in the reserve liquid. Everything else I stuck to, I did let carrots saute longer to make sure they were cooked. My husband Loved it. Will have with company. (He want Yukon mash instead of noodles) We will see :)
We took only steps 2 & 3 from this Mar 2010 recipe, adding the veg to the strained & de-fatted cooking liquid from CL's Feb 2010 "braised beef short ribs." We had to add a bit more broth and simmer longer than 6min, til the carrots were tender. Veg were a very good complement to the short ribs.
Good flavor but had to do a lot of adjusting on recipe. My carrots were too tough without extra time cooking and my sauce had to be cut with a lot of water to cut the grease from gravy sauce and additional steaming. Overall a good dish and will try it again later..
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