Braised Beef Short Rib Stroganoff Recipe

Preparation and Cooking

1. 1

   Sear the Short Ribs

   In a large Dutch oven, heat the olive oil over medium-high heat. Season the beef short ribs with salt and black pepper. Once the oil is hot, add the short ribs and sear them on all sides until browned, about 4-5 minutes per side. Remove the short ribs and set aside.

2. 2

   Caramelize the Onions

   In the same pot, add the sliced onion. Reduce the heat to medium and cook, stirring occasionally, until the onion is caramelized, about 10-15 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant.

3. 3

   Add Mushrooms

   Add the shiitake mushrooms to the pot. Cook for another 5-7 minutes until the mushrooms are softened and have released their moisture.

4. 4

   Deglaze with Red Wine

   Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let cook for about 5 minutes until slightly reduced.

5. 5

   Braise the Short Ribs

   Return the short ribs to the pot and add the beef broth and thyme. The liquid should just cover the meat. Bring to a boil, then reduce the heat to low. Cover and simmer for about 2-2.5 hours, or until the meat is tender and falling off the bone.

6. 6

   Cook the Egg Noodles

   About 15 minutes before the short ribs are done, cook the egg noodles according to package instructions until al dente. Drain and set aside.

7. 7

   Finish the Stroganoff

   Once the short ribs are tender, remove them from the pot and shred the meat, discarding the bones. Return the shredded meat to the pot, and stir in the creme fraiche. Adjust seasoning with salt and pepper to taste.

8. 8

   Serve

   Serve the braised beef short rib stroganoff over the cooked egg noodles. Garnish with fresh thyme if desired.