Braised Beef Short Rib Soup With Noodles
This beef noodle soup recipe involves braising succulent beef short ribs until the meat falls off the bone, then seasoning and adding noodles to make soup.
- Serves: 6 persons
- 1 ½lbs. beef short ribs
- 1large onion, peeled
- 2large celery stalks
- 3medium carrots, peeled
- 4cloves garlic, peeled
- 2to 3 dried bay leaves
- 1cup canned diced tomatoes
- 2quarts beef stock
- ½cup red wine
- 2to 3 cups uncooked egg noodles
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Step 1Gather the ingredients.
Step 2Preheat oven to 300 F. Chop onion, and slice celery into roughly same size pieces as onion.
Step 3Cut carrots lengthwise, then slice them into half-moons — again, about same size as onion and celery.
Step 4Generously season beef short ribs with Kosher salt.
Step 5In 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.
Step 6Add carrot, celery, onion, and garlic and sauté in resulting beef juices until slightly browned.
Step 7Add wine and use a wooden spoon or heat-proof spatula to loosen all the brown bits (called fond ) from bottom of pan.
Step 8Add tomatoes, bay leaves, and browned beef. Add stock. If there's not enough liquid to cover meat, add water until ribs are just submerged.
Step 9Bring to a boil, then cover with a tightly fitting lid and transfer to oven.
Step 10Let beef braise untouched for 4 hours. Remove pot from oven and carefully remove beef ribs from braising liquid.
Step 11Pull meat off bones (it should pretty much just fall right off) and chop it against grain into small pieces. Set aside.
Step 12Add noodles to braising liquid and simmer over medium heat for about 8 minutes or until noodles are tender. Turn off heat.
Step 13Add beef and stir until meat is heated through. Season to taste with kosher salt and black pepper. Serve hot.