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Braised Short Rib Beef Stroganoff
Recipe

27 INGREDIENTS • 24 STEPS • 14HRS 50MINS

Braised Short Rib Beef Stroganoff

This deeply-flavorful short rib rendition builds on memories of that dish – but takes it to the gourmet level – meltingly tender, beefy, velvety and rich. Slow-braised with red wine & sherry, fresh rosemary & thyme, mushrooms & bacon, crème fraiche & truffle oil. For best results, make the short ribs the day (or night) before you plan to serve the dish.
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Braised Short Rib Beef Stroganoff
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Snowflakes & Coffeecakes
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.
https://www.snowflakesandcoffeecakes.com/
This deeply-flavorful short rib rendition builds on memories of that dish – but takes it to the gourmet level – meltingly tender, beefy, velvety and rich. Slow-braised with red wine & sherry, fresh rosemary & thyme, mushrooms & bacon, crème fraiche & truffle oil. For best results, make the short ribs the day (or night) before you plan to serve the dish.
14HRS 50MINS
Total Time
$6.44
Cost Per Serving
Ingredients
Servings
6
US / Metric
Braised Beef Short Ribs
Boneless Beef Short Ribs
3 lb
Boneless Beef Short Ribs
up to 3 1/2 pounds
Olive Oil
3 Tbsp
Smoked Bacon
4 slices
Wright® Brand Smoked Bacon
cut into inch-long pieces
Yellow Onion
1
Yellow Onion, peeled, chopped, Large
Carrot
2
Carrots, peeled, chopped
Celery
2 stalks
Celery, chopped
Garlic
6 cloves
Garlic, minced
Tomato Paste
1/2 cup
Tomato Paste
Red Wine
2 cups
Red Wine
Beef Stock
8 cups
Beef Stock
high-quality
Short Rib Beef Stroganoff
Smoked Bacon
8 oz
Wright® Brand Smoked Bacon
cut in bite-sized pieces
Yellow Onion
1
Yellow Onion, diced, Large
Garlic
6 cloves
Garlic, minced
Mushroom
4 1/2 cups
Mushrooms, washed, sliced
assorted wild, shiitake, or cremini
Dry Sherry
1 cup
Dry Sherry
Fresh Thyme Leaves
1 Tbsp
Fresh Thyme Leaves, Chopped
Stone Ground Mustard
3 Tbsp
Stone Ground Mustard
Salt
to taste
Pappardelle Pasta
1 pckg
Pappardelle Pasta
prepared according to package instructions
or Amish Egg Noodles
Butter
2 Tbsp
Crème Fraîche
2/3 cup
Crème Fraîche
up to 8
or Sour Cream
Fresh Parsley
1/4 cup
Fresh Parsley, Chopped
Nutrition Per Serving
VIEW ALL
Calories
1402
Fat
87.3 g
Protein
72.6 g
Carbs
57.1 g
Add to plan
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Braised Short Rib Beef Stroganoff
Save
author_avatar
Snowflakes & Coffeecakes
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.
https://www.snowflakesandcoffeecakes.com/
Cooking InstructionsHide images
step 1
Preheat oven to 250 degrees F (120 degrees C).
step 2
Heat Olive Oil (3 Tbsp) in a large heavy skillet over medium-high heat. Season Boneless Beef Short Ribs (3 lb) on all sides with Salt (to taste) and Ground Black Pepper (to taste). Working in batches, sear short ribs on all sides until deeply and evenly browned, 2 to 3 minutes per edge.
step 2 Heat Olive Oil (3 Tbsp) in a large heavy skillet over medium-high heat. Season Boneless Beef Short Ribs (3 lb) on all sides with Salt (to taste) and Ground Black Pepper (to taste). Working in batches, sear short ribs on all sides until deeply and evenly browned, 2 to 3 minutes per edge.
step 3
Remove ribs from pan and place in a dutch oven or roasting pan. Leave the oil in the skillet.
step 4
Over medium-low heat, saute the Wright® Brand Smoked Bacon (4 slices) until lightly crispy. Scoop bacon out into the short rib pan. Return skillet, with some oil still in it, to the stovetop.
step 4 Over medium-low heat, saute the Wright® Brand Smoked Bacon (4 slices) until lightly crispy. Scoop bacon out into the short rib pan. Return skillet, with some oil still in it, to the stovetop.
step 5
Increase heat to medium-high and add Yellow Onion (1), Carrots (2), and Celery (2 stalks) sauteéing and stirring occasionally until lightly caramelized.
step 5 Increase heat to medium-high and add Yellow Onion (1), Carrots (2), and Celery (2 stalks) sauteéing and stirring occasionally until lightly caramelized.
step 6
Add Garlic (6 cloves) and sauté for 1 more minute.
step 6 Add Garlic (6 cloves) and sauté for 1 more minute.
step 7
Add Tomato Paste (1/2 cup) to the softened vegetables and stir frequently for 2 to 3 minutes.
step 7 Add Tomato Paste (1/2 cup) to the softened vegetables and stir frequently for 2 to 3 minutes.
step 8
Add Red Wine (2 cups); heat to a simmer and continue cooking, stirring occasionally, until the liquid has reduced by half.
step 8 Add Red Wine (2 cups); heat to a simmer and continue cooking, stirring occasionally, until the liquid has reduced by half.
step 9
Add Beef Stock (8 cups), Fresh Rosemary (1 sprig), and Fresh Thyme (1 sprig) and heat to boiling. Remove skillet from heat.
step 9 Add Beef Stock (8 cups), Fresh Rosemary (1 sprig), and Fresh Thyme (1 sprig) and heat to boiling. Remove skillet from heat.
step 10
Pour vegetables and liquid over the short ribs and bacon in the Dutch oven or roasting pan. Short ribs must be completely submerged in liquid. Cover pan with lid, or aluminum foil. Roast in the oven 2 1/2 to 3 hours until beef is very tender but still holds its shape.
step 11
Remove from oven and cool for an hour at room temperature.
step 12
Remove meat from pan and place on a cutting board. Pour everything else into a large colander, capturing all of the braising liquid. Set the braising liquid aside. Discard the vegetables.
step 13
Strain the braising liquid through a mesh strainer into a large heavy skillet.
step 14
Heat the reserved braising liquid over medium-high heat and simmer until liquid is reduced by half. While the braising liquid reduces, cut meat into bite-sized pieces. Place sliced meat and reduced braising liquid in a covered container and refrigerate overnight.
step 15
In a large, heavy skillet over medium-low heat, cook Wright® Brand Smoked Bacon (8 oz) until lightly crispy. Remove bacon and reserve; leave rendered fat in pan.
step 16
Saute Yellow Onion (1) in the bacon fat until lightly caramelized, about 15 minutes.
step 17
Add Mushrooms (4 1/2 cups) and sauté 3 to 4 minutes, stirring occasionally. The mushrooms will release their moisture during this quick sauté.
step 18
Add Garlic (6 cloves) and sauté for 1 minute.
step 19
Add Dry Sherry (1 cup) and deglaze pan; reduce liquid by half.
step 20
Add reserved the braised short ribs and cooked bacon pieces, Stone Ground Mustard (3 Tbsp), Fresh Thyme Leaves (1 Tbsp), and Fresh Rosemary (2 Tbsp).
step 21
Add the reserved reduced braising liquid. Over low heat, warm the mixture until simmering. Allow reduction and thicken. Season to taste with Salt (to taste) and Ground Black Pepper (to taste).
step 22
Prepare Pappardelle Pasta (1 pckg) according to package instructions. Butter (2 Tbsp) noodles and divide into individual serving dishes or onto serving platter.
step 23
Whisk Crème Fraîche (2/3 cup) with White Truffle Oil (2 Tbsp).
step 24
To serve, ladle meat/mushroom sauce over buttered pappardelle noodles, garnish with dollop of creme fraiche and sprinkle with Fresh Parsley (1/4 cup). Serve immediately.
step 24 To serve, ladle meat/mushroom sauce over buttered pappardelle noodles, garnish with dollop of creme fraiche and sprinkle with Fresh Parsley (1/4 cup). Serve immediately.
Tags
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Beef
Comfort Food
Shellfish-Free
Dinner
Italian
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