Ingredients Jump to Instructions ↓

  1. 3 1/2 lbs. meaty short rib s, cut flanken style (boneless)

  2. 1/4 cup flour

  3. 1 teaspoon salt ,

  4. 1/2 teaspoon pepper ,

  5. 4 tablespoon olive oil

  6. 1 large onion , diced

  7. 3 cloves garlic , minced

  8. 2 cups beef stock

  9. 1 lb. mushroom s

  10. 6 sprigs Italian parsley egg noodles

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325. Combine flour, salt, pepper and dredge the short ribs. Heat half the oil in a Dutch oven over medium-high heat, then sear the beef on all sides until golden brown, 3-4 minutes per side. Remove the beef and set aside. Add the onions and garlic and cook until brown and fragrant, about 2 minutes. Add the stock, scraping up and bits stuck to the pan. Return the beef to the pot, Bring to a boil. Cover pot and transfer to the oven. Cook until the beef is fork-tender, 3 hours. In the last 15 minutes, bring a pot of salted water to boil for the egg noodles. Then heat the remaining oil in a heavy skillet over medium heat. Add the mushroom and cook until golden, 6-8 minutes. Toss with the parsley and season with salt & pepper. Remove the ribs to serving dished, place the pot over high heat and reduce cooking liquids until slightly thickened, add a little corn starch if needed. Serve over egg noodles with mushrooms and cooking liquids.


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