Old West Bbq Short Ribs and Noodles
Transport your taste buds to the untamed frontier with this hearty and flavorful recipe for Old West BBQ Short Ribs and Noodles! Perfectly seasoned beef short ribs are slow-braised in a rich, tangy BBQ and beef broth sauce until fork-tender, filling your kitchen with an irresistible aroma. Paired with buttery egg noodles tossed in fresh parsley and Parmesan, this dish is the ultimate comfort food fusion of smoky, savory, and creamy flavors. Ideal for family dinners or special occasions, this slow-cooked masterpiece combines rustic charm with a modern twist. Garnished with fresh herbs and a drizzle of the luscious BBQ sauce, each bite is a tender, melt-in-your-mouth experience you won’t forget. Get ready to saddle up for a meal that’s as satisfying as it is nostalgic!
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Recipe Information
Ingredients
- 3 pounds Beef short ribs
- 1.5 teaspoons Salt
- 1 teaspoons Black pepper
- 1 teaspoons Paprika
- 1 teaspoons Garlic powder
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 cups Beef broth
- 1 cup BBQ sauce
- 1 tablespoon Worcestershire sauce
- 12 ounces Egg noodles
- 2 tablespoons Unsalted butter
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Grated Parmesan cheese
- 4 cups Water
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef short ribs dry with paper towels. Season them evenly with salt, black pepper, paprika, and garlic powder.
In a large, oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side. Remove the ribs and set aside.
Lower the heat to medium and add the diced onion to the pot. Sauté for 3-4 minutes until softened and browned.
Deglaze the pot by pouring in the beef broth, scraping up any browned bits from the bottom. Stir in the BBQ sauce and Worcestershire sauce.
Return the short ribs to the pot, ensuring they are submerged in liquid. Cover with a lid and transfer the pot to the preheated oven.
Braise in the oven for 2.5 to 3 hours until the short ribs are fork-tender.
About 15 minutes before the short ribs are done, bring 4 cups of water to a boil in a large pot. Add a pinch of salt and cook the egg noodles according to the package instructions. Drain and toss with butter, parsley, and Parmesan cheese.
Once the short ribs are cooked, remove them from the pot and skim off excess fat from the sauce in the pot. You may reduce the sauce over medium heat if desired for a thicker consistency.
Plate the buttery noodles and top them with the tender BBQ short ribs. Ladle the reduced sauce over the ribs and noodles for added flavor.
Garnish with additional chopped parsley or grated Parmesan if desired and serve warm.
Nutrition Facts
Calories |
4814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.5 g | 328% | |
| Saturated Fat | 97.3 g | 486% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 1082 mg | 361% | |
| Sodium | 15340 mg | 667% | |
| Total Carbohydrate | 334.8 g | 122% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 200.7 g | ||
| Protein | 282.6 g | 565% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 783 mg | 60% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 5357 mg | 114% | |
*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.
