Best Braised Short Ribs With Egg Noodles Recipes

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BRAISED BEEF SHORT RIBS



Braised Beef Short Ribs image

The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings. The addition of vinegar offsets their robust meatiness. Any remaining sauce would be great served over egg noodles.

Provided by Walter Manzke

Categories     Blender     Mushroom     Onion     Tomato     Braise     Dinner     Vinegar     Beef Rib     Bacon     Red Wine     Fall     Winter     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 23

For short ribs
4 (8-ounce) pieces bone-in beef short ribs
1 tablespoon vegetable oil
3/4 teaspoon fine sea salt
1/2 teaspoon black pepper
4 medium carrots, finely chopped
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 (14-ounce) can whole San Marzano tomatoes in juice, puréed in a blender with juice
1 1/2 cups dry red wine
4 cups brown veal stock or 1/2 cup Demi-Glace Gold concentrate (concentrate requires a dilution ratio of 1:8; 1/2 cup concentrate to 4 cups water)
2 sprigs fresh thyme
1 Turkish or 1/2 California bay leaf
1 tablespoon Banyuls vinegar or red-wine vinegar
1 tablespoon balsamic vinegar
For vegetables
20 pearl onions (5 ounces)
1 1/2 tablespoons unsalted butter
1 tablespoon Banyuls vinegar or red-wine vinegar
2 cups chicken stock or reduced-sodium chicken broth (16 fluid ounces)
4 medium carrots, cut diagonally into 1 1/2-inch pieces
3 thick bacon slices (preferably applewood-smoked; 1/4 lb total), cut crosswise into 1/4-inch pieces
8 medium fresh white mushrooms, trimmed and quartered lengthwise

Steps:

  • Braise short ribs:
  • Put oven rack in lower third of oven and preheat oven to 250°F.
  • Pat beef dry. Heat oil in a wide (12 inches in diameter) 3- to 5-quart heavy pot over moderately high heat until hot but not smoking, then brown beef on all sides, turning with tongs, about 8 minutes. Transfer to a plate and sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon pepper.
  • Add chopped carrots, onion, and garlic to oil in pot and cook over moderate heat, uncovered, stirring occasionally, until softened, about 5 minutes. Stir in 1 cup puréed tomatoes (reserve remainder for another use) and bring to a boil over moderately high heat. Add wine and boil, stirring occasionally, until sauce is thickened, about 8 minutes.
  • Add veal stock, thyme, bay leaf, vinegars, and remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper to sauce, and bring to a simmer. Skim fat from surface, then add beef along with any juices accumulated on plate and cover pot with a tight-fitting lid. Transfer to oven and braise until beef is very tender, 4 to 5 hours.
  • Cook vegetables while beef braises:
  • Blanch pearl onions in a wide 2- to 3-quart heavy saucepan of boiling water 1 minute, then drain in a sieve. When just cool enough to handle, peel onions with a paring knife, trimming root end just enough to leave onions intact.
  • Heat butter in dried saucepan over moderate heat until foam subsides, then cook onions, stirring occasionally, until brown spots appear, 3 to 5 minutes. Stir in vinegar, then add chicken stock and carrots and bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, 20 to 25 minutes. Uncover and boil, if necessary, until liquid glazes vegetables.
  • While vegetables are simmering, cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until lightly browned, 4 to 6 minutes. Add mushrooms and cook, stirring, until mushrooms are tender and bacon is browned and crisp, about 4 minutes. Transfer with a slotted spoon to vegetables in saucepan.
  • Assemble dish:
  • Transfer a short rib to each of 4 soup plates and keep warm in oven. Pour sauce through a medium-mesh sieve into a large bowl, pressing on and then discarding solids, then skim fat from sauce. Boil sauce, if necessary, until thickened and reduced to about 3 cups. Season with salt and pepper. Add about 2 cups sauce to vegetables (reserve remaining sauce for another use), then spoon mixture around short ribs.

BRAISED SHORT RIBS WITH EGG NOODLES RECIPE



Braised Short Ribs with Egg Noodles Recipe image

Provided by japaulson

Number Of Ingredients 13

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

Steps:

  • 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.

RED WINE-BRAISED SHORT RIBS



Red Wine-Braised Short Ribs image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 11h40m

Yield 4 to 6 servings

Number Of Ingredients 17

3 to 4 pounds bone-in beef short ribs
Kosher salt
Canola oil, as needed
1 sweet onion, cut into large dice
1 medium carrot, cut into large dice
1 stalk celery, cut into large dice
1 head garlic, halved horizontally
4 Roma tomatoes, cut into large dice
One 750-milliliter bottle red wine (Bordeaux or Burgundy)
2 cups chicken stock
2 tablespoons black peppercorns
A few sprigs fresh thyme
A few sprigs fresh rosemary
A few bay leaves
Grits, for serving
Fried shallots, for serving, optional
3 tablespoons chopped chives

Steps:

  • One day before cooking, season the short ribs liberally with salt. Allow the meat to marinate in the refrigerator, uncovered, overnight.
  • The next day, pat the ribs dry with a paper towel. Heat a cast-iron Dutch oven over medium-high to high heat. Add a thin film of canola oil and sear the ribs until brown and crusty, 5 to 8 minutes. Transfer the ribs to a plate to rest.
  • Preheat the oven to 250 degrees F.
  • Drain the scorched oil from the Dutch oven. Add a thin film of fresh canola oil, then add the onion, carrot, celery and garlic. Reduce the heat to medium and sweat the vegetables until translucent, about 5 minutes. Scrape the bottom of the pot with a wooden spoon to loosen the brown bits. Add the tomatoes and continue to cook until the tomatoes begin to soften and break down, 5 to 8 minutes. Add the red wine, chicken stock and peppercorns, then put the ribs back in the pot. Tie the thyme, rosemary and bay leaves in a piece of cheesecloth and add the herb sachet to the pot.
  • Bring the liquid to a simmer. Partially cover the pot to let some of the liquid evaporate and transfer to the oven. Braise the short ribs until they're nearly falling apart, about 3 hours. Serve with grits and fried shallots if desired. Garnish with chives

BRAISED SHORT RIBS



Braised Short Ribs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h25m

Yield 4 servings

Number Of Ingredients 20

Kosher salt and freshly ground black pepper
8 beef short ribs
1/4 cup all-purpose flour
6 thin slices bacon, diced
2 tablespoons olive oil
3 carrots, diced
2 shallots, finely minced
1 medium onion, diced
Splash of red wine
4 cups beef broth (enough to almost cover the ribs)
2 sprigs fresh thyme
2 sprigs fresh rosemary
Cheese Grits, recipe follows, or regular grits, for serving
2 cups stone-ground grits
1/2 teaspoon salt, plus more if needed
4 large eggs
12 tablespoons (1 1/2 sticks) unsalted butter, cut into tablespoon pieces, plus more for buttering the dish
3 cups grated sharp Cheddar (or other cheese), plus more if needed
1/2 teaspoon cayenne pepper, plus more if needed
4 cloves garlic, finely chopped

Steps:

  • Preheat the oven to 325 degrees F. Salt and pepper the ribs, then dredge them in the flour. Set aside.
  • In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the fat is rendered. Remove the bacon and set aside. Drain off any excess fat.
  • Add the olive oil to the pan with the bacon fat and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside.
  • Lower the heat to medium. Add the carrots, shallots and onions to the pan and cook for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of glory. Add the broth, 1 teaspoon kosher salt and plenty of freshly ground black pepper and bring to a boil. Taste and add more salt if needed. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid. Finally, add the cooked bacon.
  • Put on a lid and transfer to the oven. Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours. Remove the pan from the oven and allow to sit for at least 20 minutes with the lid on before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.)
  • For each serving, arrange 2 ribs on a bed of the grits, spooning a little juice over the top.
  • Cook the grits according to the package instructions, adding the salt with the water. Turn off the heat just before the grits are done.
  • Preheat the oven to 350 degrees F.
  • In a small bowl, whisk together the eggs. To temper the eggs before adding them to the hot grits, throw a couple of spoonfuls of the hot grits into the eggs. Begin stirring immediately and continue stirring until the mixture is well combined.
  • Pour the egg mixture into the grits. Stir constantly to incorporate the eggs into the grits. Add the butter and stir until melted. Next, add the cheese and stir until melted. Add the cayenne and garlic and stir well to combine. Taste and adjust the seasonings, adding more salt or cayenne if necessary. You could also add more cheese if you think that will bring happiness to your life, but keep in mind that some cheeses increase the salt content more than others.
  • Butter a 9-by-13-inch baking dish and pour the grits into the dish. Bake until the grits are hot and bubbly, 30 to 35 minutes. Let stand for 10 minutes before serving. The grits will become firmer as they cool.

HUNGARIAN SHORT RIBS



Hungarian Short Ribs image

This is a special meal in our house-as soon as I get ribs, I know which dish my family will ask me to make. My husband and I have three children, so I've learned to be a versatile cook! -Joanne ShewChuk, St. Benedict, Saskatchewan

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 8 servings.

Number Of Ingredients 12

2 to 3 tablespoons canola oil
4 pounds bone-in beef short ribs
2 medium onions, sliced
1 can (15 ounces) tomato sauce
1 cup water
1/4 cup packed brown sugar
1/4 cup vinegar
1-1/2 teaspoons salt
1-1/2 teaspoons ground mustard
1-1/2 teaspoons Worcestershire sauce
1/4 teaspoon paprika
Cooked wide egg noodles

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Brown ribs on all sides. Add onions; cook until tender. Combine all remaining ingredients except noodles; pour over ribs. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until the meat is tender. Thicken gravy if desired. Serve over noodles. Freeze option: Freeze cooled rib mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Serve with noodles.

Nutrition Facts : Calories 261 calories, Fat 14g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 735mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 20g protein.

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