Short Rib Stroganoff

We love short ribs, I mean come on who doesn't?!  Beef short ribs are a popular cut of beef and typically more tender and meatier than their counterpart, pork spare ribs. I like to cook them low and slow to render the most tender meat that you can cut with a fork, you can't argue with that kind of goodness. When you remove them from the oven and you have to use two hands to get the bone to stay with the meat, you've done a good job! I paired the short ribs with our favorite mushroom sauce from my Stroganoff recipe. It's so rich and creamy and perfectly pairs with egg noodles.

The marinade for the short ribs are simple, just four ingredients - but all BOLD in flavor. I would say that fresh herbs and veggies are always best, but if dried herbs is what you have on hand USE them!

In a small food processor I added four cloves of garlic and 1/2 tablespoon cracked rosemary, 1/2 tablespoon ground thyme along with one cup of olive oil.

Blending all these ingredients together gives you a lovely paste to smear all over the short ribs.

The best way I've found to do this is to place all ingredients in a zip top back, smush it all around (smush is a technical cooking word) and place in the fridge overnight ...or for as long as you have. Even one hour would infuse the meat with some extra umph.

To cook, place the short ribs on a roasting pan and cook in the oven at 300 degrees for two hours (and up to 3 hours) until they are falling apart.

When it's time to make dinner, I melted two tablespoons of butter in a saute pan over medium high heat. When it gets all bubbly, it's ready!

I followed the steps for my stroganoff sauce from this Beef Stroganoff recipe.

Add 1/4 cup finely chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add 1 pound button mushrooms (that I chopped very finely). I mince them this way so that Jim and I can get past the fact these are mushrooms...see, we do not like the texture but I can sneak them into our meals if they are itty bitty. 

Sprinkle with a little salt and pepper and then sauté until liquid evaporates, about 12 minutes.

Add 1 cup of beef broth, then about 2 tablespoons of Cognac. I LOVE this smell!!!

Simmer until liquid thickens, about 14 minutes. Stir in 1 tablespoon of dijon and 1/2 cup of sour cream.

Stir the pasta into the sauce, or spoon sauce on top of egg noodles. Pile the noodles high and finish with short ribs. ENJOY!