Braised Short Ribs With Egg Noodles Food

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.

BRAISED SHORT RIBS

Steps:

• Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Line a medium bowl with a 16-inch square piece of cheesecloth. Heat a Dutch oven over medium high heat. Coat pan with cooking spray. Add half of beef to pan; cook 5 minutes, browning on all sides. Transfer beef to cheesecloth lined bowl. Repeat procedure with remaining beef. Loosley knot edges of cheesecloth to form a bundle. Keep warm.
• Add onion and next 6 ingredients (through garlic) to pan; stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Saute 5 minutes or until onion is tender. Add wine, peppercorns, thyme sprigs, parsley sprig, and bay leaf to pan; bring to a boil. Cook 11 minutes or until wine almost evaporates.
• Place meat bundle on top of vegetables; add any liquid from bowl to pan. Add broth to pan; bring to a simmer. Cover, reduce heat, and cook 1 1/2 hours or until beef is tender.
• Tranfer meat bundle to a clean bowl using tongs, and keep warm. Strain broth through a colander into a bowl, and discard solids. Place a zip-top plastic bag inside a 4-cup glass measure. Pour broth into bag, and let stand for 10 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag. Drain drippings into pan, stopping before fat layer reaches opening; discard fat. Add flour to pan, stirring with a whisk, and bring to a boil. Cook until reduced to 1 1/4 cups (about 10 minutes). Add 1 tablespoon butter, stirring until butter melts. Serve with beef. Sprinkle with chopped parsley.

COUNTRY RIBS SLOW BRAISED IN WINE--WITH NOODLES

Steps:

• Remove any excess fat from the ribs and season the ribs with salt and fresh ground pepper to taste.
• Heat the oil in a large nonstick frypan to hot, add the ribs and brown well on all sides; about 5 to 8 minutes. Remove ribs to a plate and keep warm. Reduce heat and add wine, deglaze pan, releasing the brown bits.
• Mix together in a bowl, the rest of the ingredients for the sauce, except the spinach, reserve for later. Add to the wine in the frypan. Stir together and bring to slow simmer then add the browned ribs. Cover and simmer for 1 hour. Remove from heat and stir in the spinach.
• In the meantime, cook the noodles according to the package instructions; drain well.
• Pour ribs and sauce into a large pasta bowl; add the drained noodles, carefully stir to combine.