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ROOT BEER NOODLES INSPIRED BY THE SIMPSONS

cook:

1 h 40 min

Picture for Root Beer Noodles inspired by The Simpsons

2,092,498 views  Springfield beckons us, once again, into the jaws of culinary madness with this unfortunate take on middle-American cuisine: cheeto, root beer, and hot dog noodles. Normally Bart's favorite, after an encounter with a wealthy doppelgänger, it becomes the subject of revulsion by the normally-sugar-addled youth. Can we make this dish not only edible, but desirable to the likes of Simon Woosterfield?

US

original

metric

INGREDIENTS

For the Root Beer  Braised Short Ribs

For the Root Beer Braised Short Ribs

short ribs (bone in)

5.5 short ribs (bone in)

As needed kosher salt

As needed kosher salt

As needed freshly ground black pepper

As needed freshly ground black pepper

vegetable oil

1 tbsp vegetable oil

large yellow onion, chopped

1 large yellow onion, chopped

medium carrots, peeled + chopped

3 medium carrots, peeled + chopped

celery stalks, chopped

2 celery stalks, chopped

tomato paste

3 tbsp tomato paste

garlic, crushed

4 cloves garlic, crushed

soy sauce

¼ cup soy sauce

root beer

1 ½ cup root beer

chicken stock

3 - 4 cup chicken stock

sprigs fresh thyme

5.5 sprigs fresh thyme

stems parsley (leaves included)

3 stems parsley (leaves included)

For the Cheeto Pasta Dough

For the Cheeto Pasta Dough

all purpose flour

5 ½ oz all purpose flour

masa

1 ½ oz masa

cheddar cheese powder

½ oz cheddar cheese powder

MSG

⅛ tsp MSG

eggs

5 oz eggs

For the Cheeto Root Beer Noodles

For the Cheeto Root Beer Noodles

As needed water

As needed water

kosher salt

1 tbsp kosher salt

reserved braising liquid

1 cup reserved braising liquid

Braised Short Ribs

Braised Short Ribs

Cheeto Pasta

Cheeto Pasta

unsalted butter

2 tbsp unsalted butter

cheeto, grated

1 cheeto, grated

DIRECTIONS

1.

For the Root Beer-Braised Short Ribs

1.

Preheat the oven to 275 °F with convection fan.

2.

Season the short ribs with salt and pepper on all sides.

short ribs (bone in)

5 - 6 in short ribs (bone in)

As needed kosher salt

As needed kosher salt

As needed freshly ground black pepper

As needed freshly ground black pepper

3.

Heat a large dutch oven or high-sided skillet over medium-high heat. Add the oil to the skillet to preheat.

vegetable oil

1 tbsp vegetable oil

4.

Add the onion to the skillet and cook until tender, about 3-4 minutes. Then, add the carrots, celery, and garlic and cook for an additional 2-3 minutes.

large yellow onion, chopped

1 large yellow onion, chopped

medium carrots, peeled + chopped

3 medium carrots, peeled + chopped

celery stalks, chopped

2 celery stalks, chopped

garlic, crushed

4 cloves garlic, crushed

5.

Add the tomato paste to the vegetable mixture and stir to combine, cook for 1 minute.

tomato paste

3 tbsp tomato paste

6.

Place the short ribs on top of the vegetables, bone-side up.

7.

Pour in the soy sauce, root beer, and just enough chicken stock to come about ¾ of the way up the sides of the short ribs.

soy sauce

¼ cup soy sauce

root beer

1 ½ cup root beer

chicken stock

3 - 4 cup chicken stock

8.

Add the thyme and parsley to the cooking liquid, then place the uncovered skillet in the preheated oven.

sprigs fresh thyme

5.5 sprigs fresh thyme

stems parsley (leaves included)

3 stems parsley (leaves included)

9.

Braise the short ribs for 3-4 hours, checking periodically for doneness. Halfway through cooking, flip the short ribs to expose the meat side. If the liquid becomes too shallow, add more chicken stock as necessary.

10.

Once the meat is fork-tender, remove the short ribs from the braising liquid and keep warm until ready to serve.

11.

Strain and reserve all of the cooking liquid for the pasta sauce.

12.

For the Cheeto Pasta Dough

1.

Combine flour, cheddar dust, msg, and eggs in a food processor.

all purpose flour

5 ½ oz all purpose flour

masa

1 ½ oz masa

cheddar cheese powder

½ oz cheddar cheese powder

MSG

⅛ tsp MSG

eggs

5 oz eggs

2.

Process for 60 seconds until the dough ball forms. Remove the dough from the processor and form it into a ball.

3.

Wrap the dough tightly and rest for a minimum of 1 hour at room temperature or up to overnight in the fridge.

4.

Using a pasta roller, work in batches to roll out the dough. Start on the widest setting and decrease the size by two settings with every roll. Roll until the dough reaches the second thinnest setting (or to your preference).

5.

Cut into long strips about 6 to 8 mm thick.

6.

For the Cheeto Root Beer Noodles

1.

Fill a large high-sided skillet or pot with water. Season the water with salt and bring it to a boil.

As needed water

As needed water

kosher salt

1 tbsp kosher salt

2.

Meanwhile, prepared a large skillet with the braising liquid and short ribs. Bring the mixture to a bare simmer. Cook until slightly thickened.

reserved braising liquid

1 cup reserved braising liquid

Braised Short Ribs

Braised Short Ribs

3.

Add the cheeto pasta and cook for 1-2 minutes or until al dente.

Cheeto Pasta

Cheeto Pasta

4.

Using tongs, transfer the cooked pasted directly in the pan with the preheated sauce. Turn off the heat and finish the pasta with the butter. Toss the pasta to coat and season to taste with kosher salt, if necessary.

unsalted butter

2 tbsp unsalted butter

kosher salt

kosher salt

5.

Serve immediately with a garnish of grated cheeto.

cheeto, grated

1 cheeto, grated

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