Name: Slow-Cooked Short Ribs with Noodles and Spinach
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: American
Ingredients: 3–4 lbs bone-in beef short ribs; Salt and black pepper, to taste; 1/4 cup all-purpose flour (for dusting); 2 tbsp olive oil; 1 large onion, chopped; 2 carrots, chopped; 4 cloves garlic, minced; 2 tbsp tomato paste; 1 cup red wine (optional); 3–4 cups beef broth (enough to cover meat); 2 tbsp soy sauce or Worcestershire sauce (optional); 2 bay leaves; 4–5 sprigs fresh thyme; 12 oz wide egg noodles or pappardelle; 4 cups fresh baby spinach; Grated Parmesan cheese (optional, for garnish)

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Slow-cooked short ribs with noodles and spinach is a hearty, soul-warming dish that’s packed with deep, savory flavor. The beef becomes fall-apart tender after hours of braising, and the rich broth coats every strand of noodle. I love pairing it with fresh spinach for a burst of color and lightness that balances the richness of the meat and sauce.

Why You’ll Love This Recipe

I love this recipe because it transforms a tough cut of meat into something incredibly luxurious with just a bit of time and patience. The slow cooking draws out deep, meaty flavor and results in beef that melts in my mouth. When I serve it over noodles with wilted spinach stirred in, I get a complete meal that’s comforting, balanced, and satisfying in every bite. Slow-Cooked Short Ribs with Noodles and Spinach

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in beef short ribs
Salt and black pepper
All-purpose flour (for dusting)
Olive oil
Onion, chopped
Carrots, chopped
Garlic, minced
Tomato paste
Beef broth
Red wine (optional, for extra depth)
Bay leaves
Fresh thyme
Soy sauce or Worcestershire sauce (optional, for umami boost)
Wide egg noodles or pappardelle
Fresh baby spinach
Grated Parmesan (optional, for garnish)

Directions

Season and sear the ribs: I season the short ribs with salt and pepper, then lightly dust them with flour. In a large Dutch oven, I sear the ribs on all sides in olive oil until browned. I remove them and set them aside.
Sauté the aromatics: In the same pot, I cook the onions, carrots, and garlic until softened. I stir in the tomato paste and cook for another minute to deepen the flavor.
Deglaze and braise: I add red wine (if using) and scrape up the browned bits from the bottom. Then I pour in the beef broth and soy sauce or Worcestershire, add bay leaves and thyme, and return the short ribs to the pot. I bring it to a simmer, cover it, and cook it in a 325°F (160°C) oven for 2.5 to 3 hours until the meat is tender and falling off the bone.
Cook the noodles: About 20 minutes before the ribs are done, I cook the noodles according to package instructions and drain them.
Add spinach: Once the ribs are ready, I remove them and shred the meat off the bones. I return the meat to the sauce and stir in the fresh spinach until it wilts.
Assemble: I serve the shredded short rib mixture over the noodles and spoon extra sauce over the top. I garnish with grated Parmesan if I’m in the mood for something extra.

Servings and Timing

This recipe serves 4. It takes about 20 minutes to prep and 3 hours to cook, so the total time is around 3 hours and 20 minutes.

Variations

Sometimes I add mushrooms or leeks to the braise for extra earthiness. If I want a lighter version, I skip the noodles and serve the short ribs over mashed cauliflower or roasted vegetables. For an Asian-inspired twist, I use ginger, soy sauce, and star anise in the braising liquid and serve the dish over rice noodles with bok choy instead of spinach.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. This dish actually tastes better the next day as the flavors deepen. To reheat, I warm it gently on the stove or in the oven. The noodles can be stored separately to avoid getting too soft, and I cook fresh spinach if needed when reheating. Slow-Cooked Short Ribs with Noodles and Spinach

FAQs

What’s the best cut of beef for this recipe?

I always use bone-in short ribs for the best flavor and tenderness. The bones and connective tissue break down during cooking and enrich the sauce.

Can I make this in a slow cooker?

Yes, I sear the ribs and prep the base as usual, then transfer everything to a slow cooker and cook on low for 8 hours or until the meat is tender.

Do I have to use wine in the braise?

No, I’ve made it without wine many times. I just use more beef broth and a splash of soy sauce or balsamic vinegar for extra depth.

Can I use frozen spinach instead of fresh?

Yes, I thaw and drain frozen spinach well before stirring it in at the end. It works just fine if fresh isn’t available.

What type of noodles work best?

I usually go with wide egg noodles or pappardelle — something sturdy enough to hold up to the sauce and meat.

Conclusion

Slow-cooked short ribs with noodles and spinach is a comforting, rich, and deeply flavorful dish that I turn to when I want a cozy, satisfying meal. I love how the tender beef melts into the sauce, how the noodles soak up all the goodness, and how the spinach adds a fresh, green finish. It’s the kind of dish that feels like a hug in a bowl — perfect for chilly days or when I want something truly special.