Braised Short Ribs with Egg Noodles

Ingredients

• 1.5 pounds beef short ribs trimmed (4 ribs)
• 0.5 teaspoon pepper black freshly ground
• 0.8 cup carrots chopped ( 1 large)
• 8 ounce cremini mushrooms sliced
• 8 ounces extra wide egg noodles uncooked
• 0.5 cup flour all-purpose
• 3  garlic cloves minced
• 2 tablespoons olive oil divided
• 0.5 cup onion chopped
• 3.8 teaspoons salt divided
• 1 tablespoon tomato paste 
• 2.5 cups water 
• 3 quarts water 

Equipment

• frying pan
• sauce pan

Directions

1. Sprinkle beef evenly with 1/4 teaspoon salt and pepper; dredge in flour.
2. Heat a large skillet over medium-high heat.
3. Add 1 tablespoon oil to pan; swirl to coat.
4. Add beef to pan; cook 4 minutes or until browned, turning occasionally.
5. Add 2 1/2 cups water, scraping pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes or until fork-tender.
6. Remove beef from pan; cover and keep warm.
7. Remove cooking liquid from pan; reserve cooking liquid.
8. Heat skillet over medium heat.
9. Add remaining 1 tablespoon oil to pan; swirl to coat.
10. Add carrot and onion; cook 4 minutes, stirring occasionally.
11. Add mushrooms and 1/2 teaspoon salt; cook 5 minutes, stirring occasionally.
12. Add garlic; cook 30 seconds, stirring constantly.
13. Add tomato paste, and cook for 30 seconds, stirring frequently. Stir in reserved cooking liquid; bring to a boil. Reduce heat, and simmer for 6 minutes or until slightly thickened.
14. Bring 3 quarts water and remaining 1 tablespoon salt to a boil in a large saucepan.
15. Add noodles; cook 5 minutes or until al dente.
16. Drain; serve noodles with ribs and sauce.