EGG NOODLES COOKED IN BEEF BROTH RECIPES

Steps:

• Melt butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
• Add chicken broth and bouillon to the pan with the butter; bring to a boil over high heat. Stir in egg noodles, bring to a second boil, cover, and turn off heat; leave pot on the same burner. Let stand for 30 minutes, stirring 2 or 3 times.

Steps:

• Preheat the oven to 300°F
• Heat 2 tablespoons of the olive oil in a Dutch oven or heavy pot over high heat
• Season the short ribs generously on all sides with salt and pepper
• Add the meat to the pot and sear on all sides until browned, 5 to 10 minutes
• Remove the short ribs from the pot with tongs and set aside
•    Lower the heat to medium and add the remaining 2 tablespoons of the oil to the pot
• When the oil is hot but not smoking, add the onions, carrots, leeks, and 1 teaspoon salt
• Cook, stirring occasionally, until the vegetables are soft, about 15 minutes
• Add the garlic, coriander, peppercorns, rosemary, thyme, and bay leaves
• Return the ribs to the pot, pour in the stock and wine to just cover the ribs, and bring to a simmer
• Cover and transfer to the oven
• Simmer the ribs, turning them every 30 minutes, until they are tender, about 3 hours
•       Transfer the ribs to a platter
• Let the braising liquid cool slightly until the grease floats to the top
• Skim and discard the grease with a large spoon
• Remove and discard the herb sprigs and bay leaves
• Place the Dutch oven with degreased braising liquid over medium-high heat and bring it to a boil
• Cook for 5 minutes, until the sauce has reduced and thickened
• Plate the short ribs with a healthy spoonful of egg noodles, using the reduced braising liquid as a sauce