US Weekly

Braised Short Ribs with Egg Noodles


- By Sophie Dweck


4 tbsp extra virgin olive oil, divided

6 thick bone-in center-cut short ribs, each about 3⁄4 lb Kosher salt and freshly ground black pepper

3 yellow onions, peeled and cut into eighths

4 medium carrots, cut into thick slices

2 large leeks, washed thoroughly and cut into thick slices

4 heads of garlic, halved crosswise 2 tbsp coriander seeds

2 tbsp black peppercorn­s

8 sprigs fresh rosemary

8 sprigs fresh thyme

2 fresh bay leaves

2 cups beef stock

2 cups red wine

1 12 oz package egg noodles, cooked al dente


1 Preheat the oven to 325 degrees. Heat 2 tbsp of the olive oil in a Dutch oven or heavy pot over high heat. Season the short ribs generously on all sides with salt and pepper. Add the meat to the pot and sear on all sides until browned, 5 to 10 minutes. Remove the short ribs from the pot with tongs and set aside.

2 Lower the heat to medium and add the remaining 2 tbsp of olive oil to the pot. When the oil is hot but not smoking, add the onions, carrots, leeks and 1 tsp salt. Cook, stirring occasional­ly, until the vegetables are soft, about 15 minutes. Add the garlic, coriander, peppercorn­s, rosemary, thyme and bay leaves. Return the ribs to the pot, pour in the stock and wine to just cover the ribs, and bring to a simmer. Cover and transfer to the oven. Simmer the ribs, turning them every 30 minutes, until they are tender, about 3 hours.

3 Transfer the ribs to a platter. Let the braising liquid cool slightly until the grease floats to the top. Skim and discard the grease with a large spoon. Remove and discard the herb sprigs and bay leaves. Place the Dutch oven with degreased braising liquid over medium-high heat and bring it to a boil. Cook for 5 minutes, until the sauce has reduced and thickened. Plate the short ribs with a healthy spoonful of egg noodles, using the reduced braising liquid as a sauce.

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