Slow Cooker Beef Short Ribs with Buttery Egg Noodles
This dish of tender beef short ribs and rich egg noodles is a shoe-in for a cold day. Toss it all in the slow cooker and forget about it while you check tasks off your list, and you'll be delighted...
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Cooking tools:
- Slow cooker
- Fine-mesh sieve
- Skillet
- Pot
- Whisk
- Colander
- Serving platter
- Plate
- Aluminum foil
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Stove
Ingredients
- 1 small onion, peeled and quartered
- 2 celery stalks, chopped
- 2 garlic cloves, peeled
- 2 Tablespoons olive oil
- 3 pounds (about 12) bone-in beef short ribs
- kosher salt
- black pepper
- 2 Tablespoons tomato paste
- 1 cup white wine
- 1 ½ cups unsalted beef stock
- 1 Tablespoon Worcestershire sauce
- 2-3 sprigs rosemary
- 2-3 sprigs fresh thyme, plus more for garnish
- 2 bay leaves
- 1 stick plus 2 Tablespoons Challenge Unsalted Butter, cubed, divided
- 2 Tablespoons all-purpose flour
- egg noodles
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