Best East Meets West Smoked Beef Short Rib Noodle Bowl Recipes

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.

CROCK POT SHORT RIBS 'N NOODLES

Steps:

• Put short ribs on a broiler pan and broil until well browned to remove excess fat.
• Put ribs in crock pot.
• In a medium skillet, melt butter and saute onion until golden, pour in ketchup, soy sauce, vinegar and brown sugar.
• Heat until blended.
• Pour over ribs.
• Cover, cook on low 8 hours.
• Cook noodles per package directions.
• Serve ribs over noodles.

EAST MEETS WEST THAI CARAMEL BEEF NOODLE BOWL

Steps:

• 1. For the steak Mix the egg whites, cornstarch and salt together. Cut the steak across the grain into 1 inch sliced. Place in the egg white mixture use your hand and cover the steak well. Set aside.
• 2. Cook the noodles according to package directions and drain.
• 3. Mix all the ingredients for the sauce except the butter. Add to saucepan and bring to a boil. Reduce to a simmer to let it reduce and become syrupy coating the back of the spoon. Whisk the butter in one pat at a time until each one melts. Simmer about 5 more minutes.
• 4. In a skillet add the oil. Get the oil hot and add the steak strips cooking about 1 minute one each side. Remove from the pan and set aside.
• 5. Add the shallots to the oil. Cook 1 minute. Add the bok choy and cook 1 minute. Add the bean sprouts. Add the steak back to the pan. Pour the sauce over the steak and veggies. Cook 1 minute. Stir in the Thai basil. Serve over the noodles garnished with the cilantro chives and peanuts Squeeze a lime wedge over top.

EAST MEETS WEST: RIB EYE/PORK/CHEESE EGGROLLS

Steps:

• PREP/PREPARE
• Chef's Note: I tried several variations to this recipe. I tried all pork, and then all beef, but wasn't happy with the results. Then I tried half pork and half beef, and decided it was too much on the pork side. I finally came up with a 3 to 1 ratio (3 parts beef/1 part pork).
• Chef's Note: For the beef, I finally landed on rib eye because it had the perfect combination of fat to meat, and for the pork; lean tenderloin worked out the best. I wanted the beef to supply the fat, not the pork.
• Chef's Note: I really, really, really wanted to add some bacon to this recipe, but I found that it didn't balance with the taste I was looking for. Sorry... no bacon.
• Chef's Note: One more IMPORTANT thing... pre-ground meats that are packaged by the store are a fine grind, and you want a course grind. If you don't have the ability to grind your own meats, then have your butcher do it for you, and ask for a course grind.
• Gather your ingredients.
• Add the olive oil to a skillet over medium heat.
• Add the onions.
• Chef's Note: While the onions are cooking, add a bit of salt and pepper.
• Sauté until softened, but not browned, about 8 to 10 minutes.
• Place the beef and pork into the skillet.
• Cook until all the pink is gone, about 6 to 8 minutes.
• Add the tamari, Worcestershire, and cabbage to the pan.
• Stir to combine, about 1 minute.
• Chef's Note: Do one final seasoning of the beef/pork mixture with a bit of salt and pepper, to taste.
• Transfer contents of the skillet to a colander, and allow the mixture to drain, and cool for about 30 minutes.
• Add the cooled mixture to a bowl, and then add the cheese.
• Gently toss to combine.
• THE ASSEMBLY
• Lay an eggroll wrapper on a clean surface with one point facing you.
• Add 3 tablespoons of the meat mixture to the wrapper.
• Begin rolling up, until you get halfway.
• Brush some water on the two points on the left and right.
• Fold those in toward the center.
• Wet the top point.
• Finish rolling, and place seam-side down on a clean surface.
• Chef's Note: Repeat for the other eggrolls.
• Heat about 3 inches (7.5cm) of peanut oil in a heavy-bottom pot to 350f (175c).
• Add the eggrolls without crowding the pot.
• Deep fry until the outside is golden brown, about 3 to 4 minutes.
• Drain on a paper towel, and repeat for the remainder of the eggrolls.
• Chef's Tip: If you preheat your oven to 200f (95c), you can place the cooked eggrolls into the oven to keep them warm while you cook the others.
• PLATE/PRESENT
• Slice on the bias, and serve with some typical condiments (mustard, ketchup, steak sauce). Enjoy.
• Keep the faith, and keep cooking.

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.