When life gives you short ribs…make Stroganoff.
Short Rib Beef Stroganoff
2 Lbs of Cubed Boneless Short Ribs
1 Onion, Large Dice
2 Carrots, Large Dice
2 Tablespoons Worcestershire sauce
1/4 Cup Heavy cream
1 Cup Sour Cream
2 Tablespoons of flour
4 Cups Beef Stock
2 Cups of Red Wine
A Few Tablespoons of Fresh Diced Parsley
2 Cloves of Garlic Smashed
1 1/2 Tablespoons Sweet Paprika
2 Tablespoons Tomato paste
1 Lb Assorted Mushrooms (Any kind you like)
1 Tablespoon, Fresh Thyme Chopped
1 Tablespoon Butter
Kosher salt and fresh ground pepper, to taste
Serve With Egg Noodles
Cut the onion and carrot into a large dice and smash garlic cloves.
Trim any excess fat from the beef and the dice into large but still bite-sized pieces, roughly 1 1/2 inch pieces. Pat dry and season with salt.
Preheat the oven to 300 degrees. On the stove in a large, hot dutch oven on medium high heat, sear the beef on all sides in oil and in batches. Take your time and make sure all the pieces are really well seared. Once all the beef is seared, set it aside on a platter and then add the vegetables into the pot. Add a bit more oil if needed and season the vegetables. Cook on medium-high heat for about 5 minutes or until the big pieces of carrot and onion soften. Once you can see some brown bits developing on the bottom of the pan, add the paprika and stir to coat and toast for a minute or two. Then add the tomato paste and stir to combine and cook the rawness out of the paste. Once you can see the brown bits on the bottom of the pan building, but not burning, add the flour and stir to coat. Once that it is is nice and thick but still not burnt, then deglaze with red wine and then scrape the bottom of the pan to pick up all those bits, then let the wine reduce to a glaze. Then add in the broth or stock, add the beef back to the pot, bring it up to a boil, place the lid on and then place in the oven to cook for 3 hours or until the beef is fork-tender and can easily pull apart when torn.
Thirty minutes before the beef is done cooking, clean and cut the mushrooms and tear some fresh thyme leaves. Also combine the sour cream, heavy cream, and Worcestershire sauce and stir to combine.
After 3 hours of cooking, take the beef out of the oven and test for tenderness. If the beef is still tough, let it cook a little longer. Once the beef is out of the oven, in a pan over high heat, saute the mushrooms in butter and olive oil salt, and thyme and develop some color on the mushrooms. Mushrooms always release water first and then brown so make sure the heat is high enough to evaporate the moisture and help brown the mushrooms quicker. While the mushrooms are browning, temper the sour cream mixture by adding a small amount of the hot stew liquid into the cream a little bit at a time and stirring it in, then add the cream into the pot and stir to get it well combined. Once the mushrooms are browned, add them to the pot and stir to combine. At the same time, get a pot of salted water boiling for the noodles. Drop the noodles and cook them just like pasta, if they cook for 9 minutes, drain it at 8 minutes and finish cooking in the stroganoff sauce until it’s al dente. Serve the sauced noodles in a bowl with plenty of meat and mushrooms and vegetables ladled on top. Garnish with some chopped parsley.