Amber Braised Short Rib and Onions over Noodles

Name: Amber Braised Short Rib and Onions over Noodles
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 4 servings
Ingredients: 1 tsp fresh thyme leaves; 2 lb beef short rib, boneless, cut into large chunks; 2 tbsp chopped fresh parsley; to taste salt and black pepper; 10 oz egg noodles; to taste flaky salt; 1 1/2 cups beef stock; 1 bay leaf; 3 tbsp unsalted butter; 3/4 cup dry red wine; 3 large yellow onions, thinly sliced; 3 cloves garlic, minced

By Benjamin Moore Eubank

Shredded short rib and deeply caramelized onions are braised in red wine and stock, then piled over buttered egg noodles for a rich, amber-hued braise.

Yield: 4 servings · Prep: 20 min · Cook: 150 min · Total: 170 min

Ingredients

1 tsp fresh thyme leaves
2 lb beef short rib, boneless, cut into large chunks
2 tbsp chopped fresh parsley
to taste salt and black pepper
10 oz egg noodles
to taste flaky salt
1 1/2 cups beef stock
1 bay leaf
3 tbsp unsalted butter
3/4 cup dry red wine
3 large yellow onions, thinly sliced
3 cloves garlic, minced

Steps

Preheat oven to 400°F (390°F) and set a rack in the middle.
In a large skillet, melt butter over medium heat, then add sliced onions and cook slowly, stirring occasionally, until deeply caramelized, about 25 minutes.
Stir in minced garlic and thyme leaves and cook 1 minute until fragrant.
Deglaze the pan with red wine, scraping up any browned bits, and simmer until mostly reduced, about 3 minutes.
Season short rib chunks with salt and pepper, then nestle them into the onions along with beef stock and bay leaf.
Cover the skillet tightly with foil or a lid and transfer to the oven; braise for 2 to 2. 5 hours until the beef is fork-tender.
Remove the bay leaf, shred the beef gently with two forks directly in the sauce, and stir to combine.
Meanwhile, bring salted water to a boil and cook egg noodles until al dente; drain, reserving a splash of pasta water.
Toss the noodles with a knob of butter and a little reserved pasta water to loosen.
Divide noodles among bowls, top generously with the braised beef and caramelized onions, sprinkle with chopped parsley and flaky salt, and serve warm.