This beef short rib and noodle soup is perfect for winter. It’s rich, savory, and full of comforting umami. It is braised for hours, filling the kitchen with the wonderful hygge we so long for during nesting season. Yet a healthy dose of ginger gives it a pop of brightness during the season of dark grey. It is also full of collagen, elastin, and chondroitin, to help support our joints – always appreciated in the cold days of winter!
Short ribs are also an inexpensive cut, helping stretch the food budget. I got mine from Amor Beef some time ago, and because we’re about to pick up another batch of lambs from the butcher, I needed to clear any personal food from the farm’s freezer so it will all fit. Short ribs take up a lot of space for a modest amount of meat, so they were a prime target to clear out.
Beef Short Rib and Noodle Soup
This rich beef short rib soup is full of savory goodness, with a beguiling bright splash from the ginger. It takes a long time requiring a long braise, followed by an overnight chill. But most of it is unsupervised, bubbling and chilling on its own. The actual hands-on time is quite brief.
Heat olive oil in a Dutch oven or large stock pot over high heat. Meanwhile, season the beef short ribs liberally with kosher salt and pepper on all sides.
Working in batches so there is plenty of space in the pan, sear the sort ribs on all sides until they are nicely browned, then set aside in a crock pot, turned off.
Add the carrots, onions, and pepper to the pan. Season with salt and pepper, and saute until the onions begin to change color.
Add the garlic and ginger, and saute for a minute or so, just until they release their aromas.
Add about 1/2 of the chicken stock, and deglaze the pan. Continue to cook on high until the stock has boiled for 3 or 4 minutes.
Remove from the heat. Stir in the rest of the stock, mushroom power, wine, and bay leaves. Carefully pour the contents of the Dutch oven over the short ribs. The liquid should just cover the beef. If there is not enough, add water or additional stock until the ribs are covered.
Add the bay leaves, and turn the crock pot on low. Let cook for about 9 hours, until the beef is falling off of the bones.
Transfer the crock to the refrigerator, and let chill overnight.
The next day, carefully remove the crock from the refrigerator. Use a spoon to remove the solidified fat (suet) from the top. Remove the short rib bones (reserve them for the next time you make beef stock), and shred the beef.
Transfer everything to a dutch oven, cover, and place over medium-high heat.
When the soup is lukewarm, stir in the noodles. Bring up to a simmer, and cook until the noodles are tender, about 9 minutes. Adjust the seasoning, and serve alongside a nice salad of winter greens, hakurei salad turnips, and sweet winter carrots.
Beef stock would likely be better than chicken stock. I just didn't have any on hand. You could also substitute vegetable stock.
Mushroom powder is simply dried mushrooms that are ground into a powder. Used in limited quantities in things like soups and stews, it does not so much add a mushroom flavor as increase umami a great deal. it makes savory soups taste more savory and more like their base ingredients. Just grind some mushrooms in a mortar and pestle, blender, food processor, or your bare hands.
Red wine also might be better than white. I had an open bottle of white...
Yeah, I used penne instead of egg noodles in the photo. I swear I had a bag of egg noodles in the pantry. But they disappeared... Yes, you an swap noode types. But egg noodles would have been better.