Slow-Cooked Short Ribs with Noodles and Spinach A Comforting Bowl of Flavor

When the scent of slow-cooked meat fills the kitchen and tender noodles soak up every flavorful drop, you know comfort food is in the making. This recipe is my go-to for chilly evenings when I want something warm and hearty without fussing over the stove all day. The short ribs become so soft they practically melt off the bone, swimming in a rich, savory sauce that clings perfectly to the tender noodles. Adding fresh spinach at the end gives it a lovely pop of color and a gentle earthiness that rounds everything out. Trust me, once you make this, it’ll be your new favorite “slow cooker savior” — perfect for impressing your family or cozying up solo with a big bowl!

Quick Facts

Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 3 hours (slow cooker)
Total Time: 3 hours 20 minutes

Ingredients

For the Main Dish:

3 lbs beef short ribs
2 tbsp olive oil
1 large onion, sliced
4 cloves garlic, minced
1 cup beef broth
½ cup red wine (optional but recommended)
2 tbsp tomato paste
2 tsp smoked paprika
1 tsp dried thyme
Salt and black pepper, to taste
8 oz egg noodles
4 cups fresh spinach

How I Make It

Step 1:

Start by patting the short ribs dry with paper towels—this helps get that perfect sear. Heat olive oil in a large skillet over medium-high heat. Brown the ribs on all sides until they get a beautiful crust, about 3 minutes per side. Transfer them to your slow cooker.

Step 2:

In the same skillet, toss in the sliced onion and minced garlic. Sauté until softened and fragrant, about 4 minutes. Stir in the tomato paste, smoked paprika, and thyme, then pour in the red wine and beef broth to deglaze the pan, scraping up those flavorful browned bits. Let it simmer for 2 minutes.

Step 3:

Pour the sauce mixture over the short ribs in the slow cooker. Give it a gentle stir if you like, then cover and cook on low for 3 hours until the ribs are fork-tender and falling off the bone.

Step 4:

While the ribs are finishing up, cook the egg noodles according to package instructions until al dente. Drain and set aside.

Step 5:

About 5 minutes before serving, stir in the fresh spinach directly into the slow cooker. It will wilt quickly, adding a nice bright green color and fresh flavor.

Step 6:

To serve, pile the rich, saucy ribs on a bed of noodles, spooning extra sauce over everything. Watch how the tender meat and silky noodles soak up all those delicious juices—pure comfort in every bite!

Variations & Tips

Swap red wine for extra beef broth if you prefer no alcohol.
For a thicker sauce, remove ribs after cooking and simmer the liquid on the stove to reduce.
Add mushrooms or carrots in Step 2 for more veggie goodness.
Use wide pappardelle noodles for a different texture experience.
Try finishing with a sprinkle of fresh parsley or grated Parmesan.

How I Like to Serve It

This dish is perfect for cozy weekends in when you want to slow down and savor dinner. Pair it with a crisp green salad or roasted root veggies for a full meal. It also shines at casual family dinners where everyone appreciates a no-fuss, hearty plate. When the weather dips low, this is my go-to comfort bowl that warms you from the inside out.

Notes

Store leftovers in an airtight container for up to 3 days in the fridge.
Reheat gently on the stove or in the microwave, adding a splash of broth to loosen the sauce if needed.

Closing: This slow-cooked short ribs recipe never fails to deliver tender, flavorful comfort, making any meal feel like a special occasion at home.