This Braised Beef Short Ribs Noodles has fork tender beef short ribs that has been slow cooked in the oven for 3 hours. It literally melts in your mouth and the hot noodle broth soup will no doubt keep you warm and full.
I cannot think of anything right now that could be more delicious and satisfying as this Braise Beef Noodle Soup, it was out of this world good. I grew up in the Philippines where porridge like “Arozcaldo” and chicken noodles soup or “Mami” are common breakfast item. I remember my father used to take me to a restaurant that specializes in food like that. It’s our stopover whenever we go out early in the morning, usually on a weekend.
Here in Canada, I seldom eat out unless I’m going out with friends. Although I live in area dominated by Asian where almost everywhere I look I can see Asian restaurant, I haven’t tried eating in most of this restaurant. I am the type of “foodie” who prefers making home cook meals and desserts. I always prefer making something at home, like when I was craving for beef noodles I decided to make my own Braised Beef Short Ribs and use it for this noodle soup. Braised Beef when cooked properly are the ultimate treat, it was so good that I have no doubt I’ll do it gain and again. For someone like me who do not eat meat as much, braised beef (and Lamb Shank!) are the dish that I really fight hard to resist.
I was so excited when I finally made this Beef Noodle Soup, I’ve waited long enough and although it took 3 hours to cook the Braised Beef Short Ribs, it was worth the wait. Every bite of the meat and every spoonful of the soup was simply amazing. Another bonus thing in making this at home, I was able to make 4 servings on this soup, totally worth it. Thank you to the cold winter weather, I had been eating it for 2 days now and I haven’t got tired of it yet. Such a perfect meal for cold days like this.
Hot & Spicy? It’s up to you
Let’s talk about spice level, how spicy do you like it? I like mine hot and spicy, I find that it somehow fight the oil and greasy taste of the beef, but in general I’m really into spicy foods beef or not beef. It’s up to you, add more or less depending on your preference.
Plan-ahead If you are making this dish
Braised beef is a fantastic lunch or dinner option, but it does require planning ahead as it requires long hours of slow cooking. I like cooking braised beef in the oven for about 3 hrs at 300F, slow cooking not only tenderize the meat better but it also allows the meat to marinate longer in the sauce thus making it flavorful. Trust me, it’s worth the wait. What are you waiting for? Have this in your next to do list, you won’t regret it. Promise 🙂
For the Beef Short Ribs: I have a full separate post for this. Check it out HERE
- 1.6 lb beef flanks bone in
- 1 tbsp olive oil
- 1/4 cup all-purpose flour
- 1 small white onion – sliced
- 2 cloves garlic – thinly sliced
- 1/2 cup beef stock (and more as necessary to get the beef tender)
- 1/4 cup sparkling juice (can also be replaced by 1/4 cup beef stock)
- 4 tbsp soy sauce
- 2 tbsp brown sugar (or more if you like a sweeter braised beef)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp chili flakes
- 2 bay leaves
For the Soup:
- 3 cups Beef or Vegetable broth (homemade or store-bought)
- 1/4 cup Onion – chopped
- 4 tbsp chopped green onions
- 1/2 tsp Salt (Add gradually and increase as needed)
- 1/2 tsp red chili flakes
- 1/8 tsp Pepper
- Asian Noodles of your choice
- 1/2 cup Beans Sprouts or any toppings you prefer
- 8 pieces Bokchoy
- 2 hard-boiled eggs
- You can also use a beef broth cubes or powder to add more flavor to the soup. If you do this, do not add the salt until the end so that you can adjust the taste.
- If using store-bough broth, check the sodium level so that you can adjust the salt in this recipe as needed.
- Pre-heat the oven to 300F.
- Prepare the Beef: Wash and dry the beef with paper towel. Generously season with salt and pepper. Roll in flour and make sure that all sides are well coated with flour.
- Pan Sear the Beef: In a heated oven safe pan (like dutch-oven pan), add oil and coated beef and sear the short ribs without moving for several minutes on each side (about 4 minutes), letting them brown deeply. Use tongs to turn and sear all sides. Make sure that the pan is not crowded. This will take about 15 minutes total. Take out from the pan and set aside.
- Alternatively, you can also cook this in regular pan if you are going to cook it using stove instead of oven. Or
- In Slow-Cooker, follow steps 1-4 then transfer in slow cooker and continue in step 5
- Cook the onions:Turn the heat down to medium and add the onion and garlic around the browned short ribs. Let the onions cook until they soften, about 5 minutes.
- Add liquid: Add the liquid – broth, wine, sparkling juice or soda — and bring to a simmer.
- Cook until tender: Add soy sauce, brown sugar, salt, pepper, chili flakes and by leaves. Cover and boil until the beef is tender.
- You can do this on stove-top or slow-cooker. I used the oven at 300F for 3 hours while checking every 1 hour to see if more water is needed. The length of time could vary depending on the beef being used. The beef is cook when it is fork tender and the sauce has been reduced. Taste and adjust seasoning as desired.
- If the braised beef is going to be used for Braised Noodle Soup, the consistency of the sauce should be a bit “brothy” rather than thick
- Skim the excess fat: When the meat is done, skim the excess oil before serving. Transfer in a bowl and remove the bay leave.
- Refrigerate overnight: Short ribs can be served immediately once done, but if you have time to let it cool, keep it refrigerated. This way, the oil/fat could solidify and you can easily scoop it out. Short beef ribs is a fatty cut, so this dish could get oily and greasy, if you do not have time to let it cool simply skim out the oil before serving.
- Make the Soup Broth: Pour the broth in a deep pan. Add yellow chopped onion, 2 tbsp green onions, salt, red chili flakes, pepper, salt and noodles. Bring to a boil until the noodles is cook to your liking. Add Bokchoy and cook another minute or until the Bokchoy is cook to your liking. Taste and adjust seasoning as desired.
- Serve: Transfer in a bowl and top with hard-boiled egg and Braised Short Ribs with its sauce. Sprinkle remaining green onions on top.
Slow Cooker Instructions:
To cook in the slow cooker, progress through step 4, then transfer the meat, onions, and liquid to a slow cooker insert. Cook on the LOW setting for 8 hours.
Instead of transferring the pan to the oven, you can also cook the short ribs on the stove-top. Keep the pan covered and cook over low heat for 2 to 3 hours, checking liquid levels intermittently and making sure the bottom isn’t scorching. Add more liquid as needed.
Not feeling the braised beef noodles? How about any of these? Check it out.
It’s SOUP time!
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