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Slow-Cooked Short Ribs with Noodles and Spinach

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Slow-Cooked Short Ribs with Noodles and Spinach is a hearty, comforting dish featuring fall-apart tender beef, rich braising sauce, and hearty noodles, finished with wilted spinach for balance. It’s the perfect cozy meal for a chilly evening or weekend dinner.

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)

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Season short ribs with salt and pepper, then lightly dust with flour.
  3. Heat olive oil in a Dutch oven over medium-high heat. Sear ribs on all sides until browned. Remove and set aside.
  4. Add onion, carrots, and garlic to the pot and sauté until softened. Stir in tomato paste and cook for 1 minute.
  5. Pour in red wine (if using) and deglaze the pan. Add beef broth, soy sauce/Worcestershire, bay leaves, and thyme. Return ribs to the pot, cover, and braise in oven for 2.5–3 hours, until meat is tender.
  6. About 20 minutes before the ribs are done, cook noodles according to package instructions. Drain and set aside.
  7. Remove ribs, discard bones, and shred meat. Return meat to sauce and stir in spinach until wilted.
  8. Serve short rib mixture over noodles and spoon extra sauce on top. Garnish with Parmesan if desired.

Notes

  • Add mushrooms or leeks to the braise for more flavor.
  • Serve over mashed cauliflower or roasted veggies for a low-carb version.
  • Try an Asian twist with soy sauce, ginger, and star anise, served with rice noodles and bok choy.
  • Make ahead — the flavors deepen after a day in the fridge.
  • Use frozen spinach if fresh isn’t available; just thaw and drain before adding.

Nutrition

Find it online: https://recipesbyliza.com/slow-cooked-short-ribs-with-noodles-and-spinach/