Short Rib Stroganoff Recipe

Cooking Instructions

1. 1

   Prepare the Short Ribs

   Preheat your oven to 350°F (175°C). Season the short ribs with salt and black pepper.

2. 2

   Sear the Ribs

   In a large Dutch oven, heat olive oil over medium-high heat. Add the short ribs and sear on all sides until browned, about 3-4 minutes per side. Remove ribs and set aside.

3. 3

   Sauté Vegetables

   In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and sauté for another minute.

4. 4

   Braise the Ribs

   Return the short ribs to the pot. Add beef broth, Worcestershire sauce, and fresh thyme. Bring to a simmer, cover, and transfer to the oven. Braise for 2-2.5 hours or until the meat is tender.

5. 5

   Cook the Mushrooms

   In a separate skillet, sauté the sliced mushrooms over medium heat until browned, about 5-7 minutes. Set aside.

6. 6

   Finish the Stroganoff Sauce

   Once the short ribs are tender, remove them from the pot and shred the meat. Stir in sour cream and sautéed mushrooms into the braising liquid. Return the shredded meat to the pot and mix well.

7. 7

   Cook the Pasta

   In a large pot, cook the herb pasta according to package instructions. Drain and divide among serving plates.

8. 8

   Serve

   Top the pasta with the short rib stroganoff mixture. Garnish with chopped parsley and serve with your choice of soup or salad.