How to Make the Perfect Savory Short Ribs & Noodles Recipe: Koji Cooks
- Michael Fennelly
- Jan 30
- 3 min read
Updated: Jan 31
If you want an amazing, impressive beef dish that you can prepare in advance, this is perfect! I'm pairing it with noodles (recipe included). This recipe serves two, but the base sauce is sufficient for four servings. For more than four, simply double the recipe.
BEEF SHORT RIBS AND NOODLES - Recipe (serves 2)
2 meaty short ribs, each cut into 4-inch lengths; ask your butcher to do this.
1 teaspoon Kosher Salt
15 grinds of fresh Black Pepper.
Kitchen String to tie ribs.
2 tablespoons of Vegetable oil
2 stalks of Celery, split in half and cut into 3" pieces.
2 small Carrot, peeled and cut into 3" lengths.
1 small Red Onion, peeled and cut lengthwise into 3" lengths.
1 small Shallot, peeled and diced.
3 cloves of Garlic
3 tablespoons Tomato Paste
3 tablespoons of AP Flour
1/2 teaspoon of dry Thyme
2 Bay leaves
1/4 cup Marsala Wine
1t Sugar
2t Soy Sauce
2 cups of Red Wine
3 cups of Beef Stock
METHOD
Begin by generously seasoning the Short Ribs with salt and pepper, then securely tie them with kitchen string in two places on each rib.
Preheat a Dutch oven over high heat until it begins to smoke, then add the vegetable oil and sear the ribs for 3 minutes on each of the four sides. Remove and set them aside.
Lower the heat to medium, add all the vegetables and garlic, and cook, stirring, until the onion starts to brown slightly.
Add the Tomato Paste and stir 1 minute.
Add the Flour, thyme and Bay and cook stirring for 3 minutes.
Set the heat to high, add the Short Ribs back to the pot, and pour in the Marsala, sugar, soy sauce, red wine, and beef stock. Bring the mixture to a boil, then reduce the heat to medium-high and allow it to simmer for 10 minutes.
Cover and cook for 3 hours or until the Short Ribs are extremely tender; alternatively, you can complete this step in a crock pot set to high.
Take out the cooked ribs and Vegetables and set them aside. Use a paper towel to blot and remove some of the surface oil, then continue to reduce the sauce to thicken it slightly for about 10 minutes.
Place the Ribs and Veggies back into the sauce and heat until very hot, then remove the string and serve with hot buttered noodles—recipe provided below. Alternatively, you can put the Ribs, Veggies, and sauce in an ovenproof dish to reheat later in a 350-degree oven. They freeze wonderfully!
NOODLES
These are easy to make; I'm using Pennsylvania Dutch brand Egg Noodles, but any pasta shape will do.
Cook 8 oz of egg noodles until al dente, keeping aside 1/2 cup of the pasta cooking water.
3 tablespoons sweet butter
1 cup of seeded, diced sweet peppers.
1 cup of sliced Mushrooms
1/2 cup of Diced Red onion.
1/3 cup, finely chopped, washed and dried Italian Parsley.
Kosher Salt
fresh ground Black Pepper
METHOD
Melt the butter in a medium-sized pot over medium heat, then add the peppers, mushrooms and onion, cooking and stirring for 3 minutes. Incorporate the cooked pasta, parsley, and salt & pepper, and continue to cook while stirring until it is very hot, then serve.
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