I love short ribs. They are versatile, rich, decadent, delicious and extremely cost effective. I can rarely resist the very minimal price tag, and so have had to find a variety of ways to serve them. This dish was so amazingly, mouthwateringly good that I’ll be making it, or a small variation on it, again in the very near future. I prepared the marinade the night before serving, marinated overnight, and then popped these in the oven before I left for school in the morning. It was such a load off to come home from a long day of studying and just have to boil some noodles, shred up the meat, and feast on 9 hours of slow-braised flavor. This dish is comfort food at it’s finest.
As you may notice, this is very similar to my Tomato and Wine Braised Beef Short Ribs with Creamy Polenta. I included it on the page, though, because it really illustrates how a few small changes to some standard ingredients and techniques can create a dish with an entirely different feel, even if the flavors are very similar.
Shredded Braised Beef Short Ribs with Egg Noodles
Shredded Braised Beef Short Ribs:
5 beef short ribs
Kosher salt and freshly cracked black pepper
1 tbs. dried thyme
1 tbs. dried parsley
1 tbs. canola oil
3 cloves garlic, smashed
2 cups red wine (I used a very bold burgandy)
2 cups homemade chicken stock
1 tbs. Worcestershire sauce
1 tbs. red wine vinegar
1 tbs. balsamic vinegar
2 medium carrots, chopped
2 medium onions, cut into wedges
2 ribs of celery, chopped
1/2 cup button mushrooms, sliced
Non-stick cooking spray
Season beef short ribs with kosher salt, freshly cracked black pepper, dried thyme and dried parsley. I let them sit in the refrigerator a few hours to help the flavors develop, but you could skip right to the next step if you’re pressed for time. Heat the canola oil in a large skilled over high heat. Sear the short ribs. Spray a large casserole dish with non-stick spray and place the seared ribs into the casserole dish. Add the garlic, wine, chicken stock, Worcestershire, red wine vinegar, and balsamic vinegar. Cover the casserole and let marinate overnight.
Preheat oven to 200º. Place covered casserole in the oven and braise, turning once, 8 hours. Add the chopped vegetables and braise an additional 1-2 hours until vegetables and tender and meat is separating from the bones. Remove casserole from oven. Now is a good time to start boiling the water for the egg noodles.
Separate solids and liquids through a colander. This makes it easier to pick out the beef bones. If any meat remains attached to the bone, remove it. Remember to save your bones for stock by letting them cool and them placing them in a zip lock in the freezer. Add all ingredients to a large sauce pan and heat to a simmer over medium-high heat in order to reduce sauce by 1/2. Meanwhile, shred the beef with two forks. Taste the sauce for seasoning and adjust levels of vinegar, salt and pepper as necessary.
Cook according to package directions.
Serve shredded beef and vegetables over the egg noodles. Ladle some sauce over top and enjoy.