Beef Short Ribs in a Pot

Name: Beef Short Ribs in a Pot
Yield: Makes 12 cups (3 l); 6 main-course servings
Cuisine: American
Ingredients: 10 ounces (300 g) pearl onions, blanched for 1 minute, run under cold water, and peeled; 12 ounces (360 g) medium egg noodles, cooked, for serving; Freshly ground black pepper, to taste; 2 tablespoons kosher salt; 2¼ pounds (1 kg) peas in the pod, shelled (2 cups), or one 10- ounce (300- g) package frozen peas, defrosted in a sieve under warm running water and drained (1⅔ cups); 5 pounds (2.25 kg) beef short ribs, cut lengthwise between the ribs to make pieces approximately 3 inches (7.5 cm) square; 18 medium mushrooms, stems discarded and wiped clean; 6 medium carrots, peeled, halved lengthwise, and cut across into thirds

Preparation info

Makes 12 cups 3 l ) ;
6
main-course servings

Difficulty
Complex

Appears in

Soup

By Barbara Kafka

Published 1998

About

I love short ribs. Look for the meatiest short ribs around.

Ingredients

5 pounds (2.25 kg) beef short ribs, cut lengthwise between the ribs to make pieces approximately 3 inches (7.5 cm) square
10

Americas
United States
Main course
Soup

Method

In a medium stockpot, bring 12 cups (3 l) water to a boil. Add the ribs. Return to a boil. Lower the heat, cover the meat with an otoshi-buta or a plate to keep it submerged