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Braised Short Rib Beef Stroganoff

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Snowflakes & Coffeecakes
My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
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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.

14HR 50MIN

Total Cooking Time


Snowflakes & Coffeecakes
My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
Serves 6
Ingredient List
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Braised Beef Short Ribs
3 lb
Boneless Beef Short Ribs
up to 3 1/2 pounds
4 slices
cut into inch-long pieces
Large Yellow Onion , peeled, chopped
Medium Carrots , peeled, chopped
2 stalks
Celery , chopped
6 cloves
Garlic , minced
1/2 cup
Tomato Paste
2 cups
Red Wine
8 cups
Beef Stock
Short Rib Beef Stroganoff
8 oz
cut in bite-sized pieces
Large Yellow Onion , diced
6 cloves
Large Garlic , minced
1 lb
Mushrooms , washed, sliced
assorted wild, shiitake, or cremini
1 cup
Dry Sherry
1 Tbsp
Chopped Fresh Thyme Leaves
2 Tbsp
3 Tbsp
Stone Ground Mustard
to taste
Salt and Pepper
1 pckg
Pappardelle Pasta
prepared according to package instructions
Amish Egg Noodles
2 Tbsp
2/3 cup
Crème Fraîche
up to 8
Sour Cream
2 Tbsp
White Truffle Oil
1/4 cup
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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 and 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 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 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 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 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 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 (1 lb) 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 to reduce and thicken. Season to taste with Salt and 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.

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