Season the beef short ribs with salt and black pepper. Heat olive oil in a large pot over medium-high heat. Sear the short ribs on all sides until browned, about 8-10 minutes. Remove the ribs and set aside.

Sauté Vegetables

In the same pot, add diced onion and minced garlic. Sauté until the onion is translucent, about 5 minutes. Add sliced mushrooms and cook until softened, about 5 minutes.

Simmer

Return the short ribs to the pot. Add the beef broth and bay leaves. Bring to a boil, then reduce heat to low and cover. Simmer for 2-2.5 hours until the meat is tender.

Cook the Pasta

In a separate pot, cook the handmade casarecce pasta according to package instructions until al dente. Drain and set aside.

Finish the Stroganoff

Once the short ribs are tender, remove them from the pot. Shred the meat and discard bones. Stir in lemon crème fraîche and chopped dill into the sauce. Adjust seasoning with salt and pepper to taste.

Combine and Serve

Add the cooked casarecce to the stroganoff sauce, mixing well to coat the pasta. Serve hot, garnished with extra dill if desired.