Well, we're going to need a lot more info here. Looks fabulous and I would love to make some this weekend!
Ok, here's a bit more detail............
I originally seasoned these up with with some SM season all , SM Pecan and some Oakridge BBQ Habanero Death Dust, tossed them in a large ziplock for the next days cook. Well, life got in the way so they sat in fridge for a couple days and they needed to be cooked sooo........
I browned them off nicely in the fry pan, pulled them out and saute'd up a coarsley chopped onion in the remaining oil, tossed the short ribs back in, covered all that in beef broth and let them simmer until fork tender, I'm guessing 3.5-4 hours, It's like 11:00 at night at this point. Those then went into the fridge to wait yet another night. I took the hard fat off the top of the broth at that point and reheated on the stovetop. Pulled the short ribs out and held in the oven while I cooked up the noodles in the broth. Then I added just a little corn starch just to tighten it up a little, not to make gravy, but just enough to help it coat the noodles nicely. Dished it up and ate!
I was gonna have a nice salad and some corn on the cob with it, but in the end ate it "as is", no sides and darn near gorged myself. Came out very good.
Hope you try it out.......and if you don't have those particular seasonings, I think my mom just used good ol' salt, pepper and garlic and it was always great!
Let me know if you try it, and how it turns out.
KC
