Baked Short Ribs with Poppy Seed Noodles Recipe

1      Reviews by:    Winnifred Pearson   Baked Short Ribs with Poppy Seed Noodles Recipe bakes short ribs in bbq sauce of onion, butter, garlic, chili powder, brown sugar, cider vinegar, Worcestershire sauce and catsup then serves on noodles. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Southern    Servings:12 Nutrition facts:578 calories19.5 grams fat Print Preview Rate This Recipe Prep Time:   18 Minutes Cook Time:   2 Hours, 25 Minutes Total Time:   2 Hour, 43 Minutes

INGREDIENTS

• 3 to 4 pounds beef short ribs
• 1 package (12 oz) broad egg noodles
• 1 tablespoon poppy seed
• 2 tablespoons butter or margarine
• 1/2 cup regular-strength beef broth (homemade or canned)
• Chopped parsley, for garnish
• For Barbeque Sauce:
• 1 medium onion, chopped
• 1 tablespoon butter or margarine
• 1 clove garlic, minced or pressed
• 1/2 teaspoon salt
• 1/4 teaspoon chili powder
• 1 tablespoon brown sugar
• 2 tablespoons cider vinegar
• 2 teaspoons Worcestershire sauce
• 1/2 cup catsup
• 1 cup water

DIRECTIONS

• Preheat oven to 350° F. Cut short ribs in serving pieces. Arrange on a rack in an uncovered roasting pan. Bake until browned (30 to 45 minutes). Prepare Barbecue Sauce. Remove ribs and set aside. Remove rack. Pour off and discard fat.
• Place ribs directly on bottom of roasting pan. Pour Barbecue Sauce over ribs. Continue baking, spooning sauce over meat occasionally, until ribs are tender (1 to 1 1/2 hours).
• About 20 minutes before ribs are done, cook noodles in boiling salted water, according to package directions; drain and rinse. Heat poppy seed in butter in a 2-quart saucepan until bubbly; stir in broth. Bring to a boil and cook for about 5 minutes to reduce slightly. Mix in well-drained noodles.
• To serve, arrange ribs in center of a heated serving platter; keep warm. Spoon off fat in roasting pan. Add about 1/2 cup water to sauce in pan; heat and stir. Spoon sauce over meat. Surround with noodles. Sprinkle with chopped parsley.
• FOR BARBEQUE SAUCE: In a 1 1/2-quart saucepan, cook onion in butter or margarine until soft. Stir in garlic, salt, chili powder, brown sugar, cider vinegar, Worcestershire sauce, catsup, and water. Heat to boiling over medium heat, stirring occasionally.

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