Braised Beef Short Rib Soup With Noodles

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Preheat oven to 300 F. Chop onion, and slice celery into roughly same size pieces as onion.

3. Step 3

   Cut carrots lengthwise, then slice them into half-moons — again, about same size as onion and celery.

4. Step 4

   Generously season beef short ribs with Kosher salt.

5. Step 5

   In a large Dutch oven or heavy, oven-proof soup pot, brown beef on all sides over high heat in a small amount of oil. Remove beef from pot and set aside.

6. Step 6

   Add carrot, celery, onion, and garlic and sauté in resulting beef juices until slightly browned.

7. Step 7

   Add wine and use a wooden spoon or heat-proof spatula to loosen all the brown bits (called fond ) from bottom of pan.

8. Step 8

   Add tomatoes, bay leaves, and browned beef. Add stock. If there's not enough liquid to cover meat, add water until ribs are just submerged.

9. Step 9

   Bring to a boil, then cover with a tightly fitting lid and transfer to oven.

10. Step 10

    Let beef braise untouched for 4 hours. Remove pot from oven and carefully remove beef ribs from braising liquid.

11. Step 11

    Pull meat off bones (it should pretty much just fall right off) and chop it against grain into small pieces. Set aside.

12. Step 12

    Add noodles to braising liquid and simmer over medium heat for about 8 minutes or until noodles are tender. Turn off heat.

13. Step 13

    Add beef and stir until meat is heated through. Season to taste with kosher salt and black pepper. Serve hot.