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Tender Slow-Cooked Short Ribs with Noodles and Spinach

A delightful recipe that combines succulent short ribs, silky noodles, and fresh spinach, perfect for cozy meals.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 620
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2-3 lbs beef short ribs Use a well-marbled cut for more flavor.
  • 1 lb egg noodles Cook according to package instructions.
  • 4 cups fresh spinach Washed and trimmed.
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups beef broth Low sodium recommended.
  • 1 tablespoon soy sauce Adds umami flavor.
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • 1 tablespoon olive oil For searing ribs.
  • Optional toppings: freshly grated Parmesan cheese and fresh herbs Customize to your liking.

Method
 

Preparation
  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Season the short ribs with salt and pepper, then brown them on all sides.
  3. In the same skillet, add the chopped onion and sauté until translucent, about 5 minutes.
  4. Add the minced garlic and sauté for another minute.
  5. Transfer the ribs and sautéed veggies to a slow cooker.
  6. Pour in the beef broth, soy sauce, and Worcestershire sauce, and give everything a gentle stir.
  7. Cover and set the cooker to low for about 6-8 hours, or until the meat is tender.
Cooking
  1. About 20 minutes before serving, cook the egg noodles according to package instructions.
  2. When the noodles are done, drain and toss them into the slow cooker with the cooked short ribs.
  3. Add the fresh spinach and mix well, letting the heat wilt the spinach.
  4. Ladle the dish into bowls and garnish with grated Parmesan cheese and herbs.

Notes

Don’t skip the searing for depth of flavor. Customize noodles for dietary preferences. Leftovers taste even better the next day.