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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 by his daughters, Madeline and Anna (get their Lemon-Raspberry Pancakes here).

"Braising is the perfect choice for tougher pieces of meat like short ribs, since they need time to break down and create tender, fall-off-the-bone goodness. During the cooking process, a magnificent broth develops, and the vegetables also take on a deep, rich flavor. When you'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 beef." –Madeline and Anna

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

Ingredients

  • 4 tablespoons extra-virgin olive oil, divided
  • 6 thick bone-in, center-cut short ribs, each about ¼ pound
  • Kosher salt and freshly ground black pepper
  • 3 yellow onions, peeled and cut into eighths
  • 4 medium carrots, cut into thick slices
  • 2 large leeks, washed thoroughly and cut into thick slices
  • 4 heads of garlic, halved crosswise
  • 2 tablespoons coriander seeds
  • 2 tablespoons black peppercorns
  • 8 sprigs fresh rosemary
  • 8 sprigs fresh thyme
  • 2 fresh bay leaves
  • 2 cups beef 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 high heat. Season the short ribs generously on all sides with salt and pepper. Add the meat to the pot and sear on all sides until browned, 5 to 10 minutes. Remove the short ribs from the pot with tongs and set aside.

Lower the heat to medium and add the remaining 2 tablespoons of the oil to the pot. When the oil is hot but not smoking, add the onions, carrots, leeks, and 1 teaspoon salt. Cook, stirring occasionally, until the vegetables are soft, about 15 minutes.

Add the garlic, coriander, peppercorns, rosemary, thyme, and bay leaves. Return the ribs to the pot, pour in the stock and wine to just cover the ribs, and bring to a simmer. Cover 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 top. 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 heat and bring it to a boil. Cook 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.

Adapted from The Family That Cooks Together by Madeline and Anna Zakarian. Copyright © 2022 by Little, Brown and Company. Used with permission by Madeline and Anna Zakarian. All rights reserved.