Best East Meets West Smoked Beef Short Rib Noodle Bowl Recipes

ZINFULLY DELICIOUS SHORT RIBS

Steps:

• Preheat the oven to 350 degrees F.
• Pat the ribs dry and season liberally with salt, pepper, allspice, and paprika.
• In a large Dutch oven heat the oil, a couple of turns of the pan, over high heat. Add the meat and brown in two batches, turning frequently. Remove the ribs to a plate, pour off the fat, as necessary.
• While the meat browns, make a flavor paste by adding the garlic, chile, bay leaves, parsley, and rosemary to a food processor and pulse the processor to finely chop. Remove and reserve the paste.
• Once all of the meat has been browned and the fat has been poured off, add the remaining oil, onions, carrots, and celery to the pan, season with salt and pepper and stir 5 to 10 minutes, until soft, remove the mixture to a plate. Add in the flavor paste and stir 5 minutes more. Deglaze the pan with wine and reduce by 2/3, about 15 minutes. Return the ribs to the pot and add the stock. Bring the mixture to a boil, cover and move the ribs into the oven and cook 2 1/2 hours. Add the onions and carrots back to the pot for the last 20 to 30 minutes of cooking time.
• Remove 4 ribs, for Short Rib Ragu with Drunken Pappardelle, recipe follows, if desired.
• Cool the remaining 8 ribs completely, then refrigerate.
• To serve, skim the fat from the beef, reheat uncovered, over medium heat. Cook 20 minutes or so, to heat through. Remove the ribs and reserve.
• In a small saute pan, melt 4 tablespoons butter. Whisk in 4 tablespoons flour to make a light brown roux, about 5 minutes. Add 1 cup of rib sauce into the roux pan, then add back into the stew pot. Reduce the sauce until thickened, about 20 more minutes.
• When the beef ribs are ready to serve, bring the water to a boil, salt the water and cook the egg noodles to al dente. Drain the noodles and return them to the hot pot. Toss the noodles with butter, salt, nutmeg, and chives, to taste. Serve 2 ribs per person with crusty bread, arugula, and sauce.
• Short Rib Ragu with Drunken Pappardelle:
• Heat the extra-virgin olive oil in Dutch oven over medium-high heat, add the carrots, onions, celery, garlic and season with salt, and pepper. Cook until very tender, then stir in the tomato paste, stock, short rib meat, and braising sauce. Heat through, then cool completely and store for make-ahead meal. Skim the fat and reheat, covered, over medium heat.
• While the sauce reheats, bring 5 to 6 cups of water to a boil with 1 bottle red wine. Add the pasta and cook to al dente. Drain the pasta and toss with sauce to coat, then top with Pecorino cheese and chopped parsley.

OLD WEST BBQ SHORT RIBS AND NOODLES

Steps:

• In a large Dutch oven, brown ribs in cooking oil, drain.
• Combine onions, tomato sauce, 1 cup water, brown sugar, vinegar, salt, dry mustard, Worcestershire sauce and add to ribs.
• Simmer, covered about 3 hours or until ribs are tender.
• Add additional water and noodles, cover and cook until noodles are tender.

SHORT RIB STROGANOFF

Steps:

• Season the meat with the paprika and some salt and pepper. Heat a Dutch oven or heavy-bottomed pot over medium heat and add the oil. When hot, add the meat and cook until brown on both sides. Remove to a plate and set aside.
• Add the mushrooms and cook until brown, about 2 minutes. Add the garlic and onions and cook, stirring occasionally, until starting to soften, an additional 2 minutes. Add the flour and cook the roux, stirring, for a couple minutes. Whisk in the red wine and bring to a simmer. Add the stock and milk, whisking to remove any lumps. Place the ribs back in the pot and simmer until the meat is tender, about 2 hours. (Alternatively, cook in the oven at 275 degree F until tender.)
• When you are ready to serve, bring a pot of water to a boil and salt liberally. Add the pasta, give it a stir and cook until al dente according to the package directions. Drain and set aside.
• Remove the stroganoff from the heat, mix in the sour cream, pickles and parsley if using and serve with the pasta.

EAST MEETS WEST: SMOKED BEEF SHORT RIB NOODLE BOWL

Steps:

• 1. PREP/PREPARE
• 2. Smoked beef ribs take about 8 - 10 hours to get yummy. If you are not a smoker, no worries. You can cook them faster in the oven, or you could buy some smoked short ribs. We have BBQ smoke-pit restaurants all over town, and some of them are lip-smackin' good.
• 3. You will need a good size heavy-bottom skillet that is large enough to handle all of the ingredients.
• 4. I am using beef as the protein for this recipe; however, the possibilities are almost endless: • No protein at all • Shrimp • Fish • Pork • Chicken • Whatever
• 5. You could, of course, shred your own cabbage and carrots. If you choose that route, the ratio should be something like 3 cups cabbage and 1 cup carrots.
• 6. Gather your ingredients (mise en place).
• 7. Shred the beef short ribs, or leave it in bite-size chunks
• 8. Add the butter and sesame oil to a good-sized skillet over medium heat.
• 9. When the foaming subsides, toss in the cabbage and carrots, and stir until the veggies are tender, about 4 - 5 minutes.
• 10. Chef's Note: If you are adding other veggies (broccoli, peas, etc.) add them now.
• 11. Throw in the garlic, tamari (or liquid aminos), ginger, turmeric, and a pinch or two of salt and pepper, then stir for about a minute.
• 12. Chef's Note: While all of this is happening, you should be cooking your noodles. My package directions gave me two options: Soaking in hot (boiling) water for 25 - 30 minutes or putting them on the stovetop in a pot of boiling water, for 4 - 6 minutes. I choose the soaking method; although it is longer, I did not have to mess with tending to the noodles in a pot of boiling water, while working on the other bits of the recipe. The goal is to have the noodles ready about the same time as the skillet veggies and beef are finishing up.
• 13. Turn the heat down to low, low, then add the beef, and noodles. Stir to combine, and heat up with the veggies, about 3 - 4 minutes.
• 14. PLATE/PRESENT
• 15. Place into bowls and serve. Enjoy.
• 16. Keep the faith, and keep cooking.