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Geoffrey Zakarian, co-host of "The Kitchen," shares an easy recipe for soul-warming braised short ribs with egg noodles that's perfect for this time of year. It appears in The Family That Cooks Together, a cookbook written past his daughters, Madeline and Anna (get their Lemon-Raspberry Pancakes hither).

"Braising is the perfect choice for tougher pieces of meat like curt ribs, since they demand time to break down and create tender, fall-off-the-os goodness. During the cooking process, a magnificent goop develops, and the vegetables also take on a deep, rich flavor. When y'all're ready to serve, pair the beef with egg noodles. Their density holds up to the savory notes, and their curved shape holds the broth and pulled beefiness." –Madeline and Anna

For more than braised beef recipes, check out Rach's Hard Cider Braised Pork Shoulder and Christopher Kimball's Roman Braised Beef with Tomatoes and Cloves.

Ingredients

  • four tablespoons extra-virgin olive oil, divided
  • six thick bone-in, center-cutting brusque ribs, each about ¼ pound
  • Kosher table salt and freshly footing black pepper
  • iii yellowish onions, peeled and cut into eighths
  • 4 medium carrots, cut into thick slices
  • 2 large leeks, washed thoroughly and cut into thick slices
  • iv heads of garlic, halved crosswise
  • 2 tablespoons coriander seeds
  • ii tablespoons black peppercorns
  • 8 sprigs fresh rosemary
  • eight sprigs fresh thyme
  • two fresh bay leaves
  • ii cups beefiness stock
  • 2 cups red wine
  • One 12-ounce package egg noodles, cooked al dente

Preparation

Preheat the oven to 300°F.

Heat 2 tablespoons of the olive oil in a Dutch oven or heavy pot over loftier rut. Flavour the short ribs generously on all sides with table salt and pepper. Add the meat to the pot and sear on all sides until browned, 5 to x minutes. Remove the brusque ribs from the pot with tongs and set up aside.

Lower the heat to medium and add the remaining 2 tablespoons of the oil to the pot. When the oil is hot only non smoking, add together the onions, carrots, leeks, and 1 teaspoon salt. Cook, stirring occasionally, until the vegetables are soft, almost 15 minutes.

Add together the garlic, coriander, peppercorns, rosemary, thyme, and bay leaves. Return the ribs to the pot, cascade in the stock and vino to but cover the ribs, and bring to a simmer. Embrace and transfer to the oven. Simmer the ribs, turning them every 30 minutes, until they are tender, about 3 hours.

Transfer the ribs to a platter. Let the braising liquid cool slightly until the grease floats to the meridian. 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 rut and bring it to a boil. Melt 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.

Adjusted from The Family unit That Cooks Together past Madeline and Anna Zakarian. Copyright © 2020 by Little, Brown and Company. Used with permission by Madeline and Anna Zakarian. All rights reserved.