Braised Florida Short Ribs with Buttered Egg Noodles

servings 4
calories 586


1 pack bone-in Florida beef short ribs (usually 4 large ribs attached)

1 cup Florida carrots, chopped

1 cup Florida celery, rinsed and diced

1 large Florida tomato, diced

5 cups beef broth (low sodium)

1 large onion, diced small

1 tablespoon all-purpose seasoning (such as Everglades)

2 tablespoons fresh herbs (rosemary, thyme)

1 tablespoon fresh garlic, chopped fine

1 tablespoon olive oil

8 cups cooked egg noodles or preferred pasta like pappardelle

1 teaspoon unsalted butter

1 tablespoon fresh parsley, chopped

Sea salt and fresh ground pepper, to taste


Prepare the short ribs by getting them ready to trim. Lay the block of attached short ribs down on a clean cutting surface. The two main sides are very different. One has a fat cap, and the other is where most of the meat is attached to the bone. Underneath the layer of fat and between the meat is a layer of silver skin that needs to be removed before cooking. Use a sharp knife to trim down the fat all the way to the silver skin and remove the silver skin carefully using the knife. After flipping the ribs over, there will be another membrane that can be removed before or after the cooking process. The membrane will help the meat stay on the bone during cooking and will easily peel off later. To remove it before cooking, peel a part of it up using a knife, then use a paper towel to grab the membrane so it does not slip while carefully tearing it off.

Preheat oven to 325 degrees. Heat a large Dutch oven or roasting pan over medium heat. Season both sides of the short ribs generously with the seasoning blend. Carefully add the olive oil to the preheated roasting pan. Add the seasoned short ribs to the oiled pan and cook on both sides for 3 to 4 minutes until a nice crust has formed. Carefully remove the short ribs from the roasting pan. Add the onion, celery and carrot to the roasting pan and cook for 5 to 7 minutes while stirring. Add the diced tomato, garlic and herbs and cook for another minute or two. Deglaze the pan by adding the beef stock and scraping the bottom of the pan to loosen up any cooking bits that were stuck to the pan. Bring ingredients to a slight simmer and add the short ribs back to the roasting pan. Cover the ribs halfway with the liquid, then cover the roasting pan tightly with foil or the lid. Carefully place the pan in the oven and let roast for 3 hours before checking. After 3 hours, check the tenderness of the short ribs by inserting a fork into the meat and pulling a bit of the meat from the bone. The short ribs are done when the meat easily pulls away from the bone with little effort. If the meat is not tender yet, then recover it and put it back in the oven for another hour until tender and falling off the bone.

To serve, carefully remove the meat and bones from the pan. The leftover sauce can be used as-is in the pan, or you can carefully puree it in a food processor into a smooth sauce after it has cooled down. Cook the preferred pasta or egg noodles as directed on the package. After the pasta is cooked and drained, add the unsalted butter and parsley. Stir to combine and adjust seasoning with salt and pepper. To plate, evenly distribute the pasta on 4 plates or large bowls and top the pasta with a short rib bone and its meat. Spoon some of the pan sauce over each dish and serve warm.


  • Calories Per Serving586
  • Fat20g
  • Cholesterol133mg
  • Sodium1529mg
  • Carbohydrates63g
  • Fiber5g
  • Protein37g

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