ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Braised Short Ribs with Egg Noodles

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 4 servings (serving size: 1 1/4 cups noodles, 1 rib, and 3/4 cup sauce)
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.

Ingredients

  • 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

Nutrition Information

  • calories 488
  • fat 18.2 g
  • satfat 5.4 g
  • monofat 8.5 g
  • polyfat 1.1 g
  • protein 25.2 g
  • carbohydrate 56.3 g
  • fiber 4.3 g
  • cholesterol 107 mg
  • iron 4.4 mg
  • sodium 684 mg
  • calcium 46 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.