Red Wine-Braised Short Ribs with Egg Noodles

Name: Red Wine-Braised Short Ribs with Egg Noodles
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6-8
Cuisine: American
Ingredients: 1 16 oz package Grandma’s wide egg noodles; 4 lb beef short ribs (about 8 total); Salt and pepper, to taste; 1 Tbsp olive oil; 2 cups shallots, sliced (about 4-5 shallots); 2 cups carrots, diced (about 6-7 carrots); 1 cup celery, diced (about 2-3 stalks); 6-8 cloves garlic, smashed; 2 Tbsp tomato paste; 3 Tbsp all-purpose flour; 750 mL bottle red wine (cabernet sauvignon recommended); 2 Tbsp balsamic vinegar; 3-4 sprigs fresh thyme; 2-3 bay leaves; 2 cups beef broth; Fresh chives or parsley (optional, for serving); Grated parmesan (optional, for serving)

Annie Weisz of Peak to Plate

Servings

6-8

Prep Time

15 minutes

Cook Time

4 hours

Cuisine

American

There are few meals that feel as cozy and rewarding as a pot of short ribs slowly braising away in the oven. Red wine-braised short ribs with egg noodles is a classic comfort dish, perfect for cold days and slow weekends. It’s incredibly rich in flavor and well worth the time it takes to cook.

Short ribs are a cut that truly benefits from low, slow cooking. While they start out tough, hours in a flavorful braising liquid transform them into tender, fall-apart meat. After several hours in the oven, the short ribs become incredibly tender, and the sauce reduces into a rich, velvety braise.

This is where Grandma’s wide egg noodles really shine. Cooked separately and then tossed directly into the sauce, they soak up the deep red wine flavor while maintaining their signature chewy texture. Grandma’s noodles are hearty and substantial, with just the right width to catch the sauce and bits of vegetables, making them the perfect base for this dish and ensuring every bite is comforting, balanced, and full of flavor.

The short ribs can be served whole on top of the noodles for a rustic presentation, or the meat can be removed from the bones, shredded, and stirred back into the sauce for a more integrated, family-style dish. A finishing touch of fresh chives or parsley and a sprinkle of grated parmesan add brightness and balance to the richness of the meal. Served alongside a simple green salad or a piece of crusty bread, red wine–braised short ribs with egg noodles create a hearty, unhurried meal meant to be shared and savored.

Red Wine-Braised Short Ribs with Egg Noodles

Ingredients

1 16 oz package Grandma’s wide egg noodles
4 lb beef short ribs (about 8 total)
Salt and pepper, to taste
1 Tbsp olive oil
2 cups shallots, sliced (about 4-5 shallots)
2 cups carrots, diced (about 6-7 carrots)
1 cup celery, diced (about 2-3 stalks)
6-8 cloves garlic, smashed
2 Tbsp tomato paste
3 Tbsp all-purpose flour
750 mL bottle red wine (cabernet sauvignon recommended)
2 Tbsp balsamic vinegar
3-4 sprigs fresh thyme
2-3 bay leaves
2 cups beef broth
Fresh chives or parsley (optional, for serving)
Grated parmesan (optional, for serving)

Directions

Preheat the oven to 325°F. Position a rack in the lower third of the oven.
Pat the short ribs dry with paper towels and season generously on all sides with salt and pepper. Set aside while you prepare the vegetables.
Heat a Dutch oven over medium-high heat and add a small amount of olive oil. You only need enough to lightly coat the bottom, as the short ribs will render plenty of fat.
Working in batches to avoid crowding, add the short ribs and sear for 3-4 minutes per side, until deeply browned but not burned. Transfer to a plate and set aside.
Reduce the heat to medium. Add the shallots, carrots, celery, and garlic to the pot. Season with salt and pepper and cook, stirring occasionally, for 7-8 minutes, until softened and lightly caramelized.
Stir in the tomato paste and cook for 1-2 minutes, coating the vegetables and letting the paste deepen in color. Sprinkle in the flour and cook for another 1-2 minutes, stirring constantly.
Pour in the wine, broth, balsamic vinegar, thyme, and bay leaves. Season lightly with salt and pepper, keeping in mind the sauce will reduce significantly. Increase the heat to medium-high and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
Return the short ribs to the pot, nestling them into the liquid so they are mostly submerged. Bring back to a gentle simmer, then cover and transfer to the oven.
Braise for 4-5 hours, until the meat is very tender and the liquid has reduced by about half.
When the short ribs are nearly finished, bring a large pot of salted water (about 6 quarts water with 2 tablespoons salt) to a boil. Cook the noodles according to package directions, then drain well.
Gently spoon the sauce over the short ribs to keep them moist, then transfer them from the pot to a plate and set aside. Stir the cooked noodles into the sauce and vegetables, tossing gently to coat. Return the short ribs to the pot or serve them on top of the noodles.
Serve in bowls, finished with chives and parmesan if desired. If you prefer, remove the bones, shred the meat, and stir it back into the sauce before serving.