Crock Pot Short Ribs N Noodles
Indulge in the ultimate comfort food with this Crock Pot Short Ribs N Noodles recipe — a hearty, slow-cooked meal that delivers melt-in-your-mouth beef paired with buttery egg noodles. Featuring tender seared short ribs simmered for hours in a rich, savory sauce infused with garlic, onion, Worcestershire sauce, and a blend of warming spices like thyme and paprika, this dish is packed with flavor in every bite. The crock pot does all the heavy lifting, making it perfect for busy weekdays or cozy weekend dinners. Serve this dish piping hot, topped with a generous ladle of the luscious sauce and a sprinkle of fresh parsley for a stunning finishing touch. Ready in just 20 minutes of prep time, this slow cooker classic is an easy, family-friendly favorite that will elevate your dinner table with its soul-satisfying flavors.
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Recipe Information
Ingredients
- 2.5 pounds beef short ribs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 12 ounces egg noodles
- 2 tablespoons butter
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Season the short ribs with salt and pepper, then lightly coat them in the flour, shaking off any excess.
In a large skillet, heat the vegetable oil over medium-high heat. Sear the short ribs for 2-3 minutes on each side until browned. Transfer the seared ribs to your crock pot.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute. Transfer the onion and garlic mixture to the crock pot.
In a small bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, thyme, and paprika. Pour this mixture over the short ribs in the crock pot.
Cover the crock pot and cook on low heat for 7-8 hours, or until the short ribs are tender and fall off the bone.
About 20 minutes before serving, bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions. Drain and toss with butter.
Remove the short ribs from the crock pot, discarding any bones. Skim any excess fat from the sauce in the crock pot, if necessary.
Serve the short ribs over the egg noodles, spooning the sauce over the top. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 855 mg | 37% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.4 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 79 mg | 6% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 756 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
