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