Short Ribs & Noodles

Four pounds of beef short ribs rubbed with seasoned flour, roasted at high heat to build a crust, then braised low and slow in tomato paste and water until the meat slides right off the bone. This is the kind of Sunday dinner that fills the house with the smell of something worth waiting for.

The two-temperature approach is what makes it work. A hot initial roast at 450°F (230°C) renders the fat and browns the flour coating. Dropping to 325°F (160°C) for the covered braise lets the connective tissue break down slowly over 2½ hours into gelatin, which is what gives the gravy its rich, silky body.

Stirring the cooked noodles directly into the vegetable and gravy drippings at the end is the move that makes this a complete meal. Every strand gets coated in that concentrated, beefy tomato sauce.

Chef Tips

• Trim visible excess fat before seasoning. Short ribs have plenty of intramuscular fat; the exterior fat just melts into grease.
• Spoon off the fat after the initial 30-minute roast. Skipping this step leaves you with a greasy braising liquid.
• Add the carrots and celery only in the last 45 minutes. Adding them earlier turns them to mush after hours of braising.
• Skim the surface fat one more time before stirring in the noodles for a cleaner-tasting gravy.

Variations

• Add a splash of red wine or beef broth to the tomato paste mixture for a richer braising liquid.
• Swap noodles for creamy mashed potatoes as a bed for the ribs.
• Stir a tablespoon of prepared horseradish into the finished gravy for a sharp, peppery kick.