Braised Beef Short Rib Soup With Noodles
Succulent beef short rib noodle soup features meat braised until tender and falling off the bone, then combined with noodles and flavorful broth.
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Instructions
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Preheat oven to 300 F.
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Chop onion, slice celery, and slice carrots into similar-sized pieces.
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Generously season beef short ribs with Kosher salt.
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Brown beef on all sides in a Dutch oven with a small amount of oil; remove beef and set aside.
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Sauté chopped carrot, celery, onion, and garlic in the pot until lightly browned.
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Add wine, scraping the bottom of the pan to loosen any browned bits.
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Return beef to the pot, then add tomatoes, bay leaves, and stock, adding water if needed to submerge the ribs.
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Bring to a boil, cover, and transfer the Dutch oven to the preheated oven.
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Braise for 4 hours.
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Remove beef from the braising liquid and pull the meat off the bones, then chop it into small pieces.
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Add noodles to the braising liquid and simmer for about 8 minutes, or until tender.
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Stir in the chopped beef until heated through, then season to taste with salt and pepper and serve hot.