BRAISED SHORT RIB BEEF STROGANOFF
There was a time when company for dinner in my childhood home meant Mom whipping up a beef stroganoff casserole - the popular 2 cans of condensed soup, ground beef, bacon and sour cream stroganoff. How times have changed!
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 and sherry, fresh rosemary & thyme, mushrooms & bacon, crème fraiche & truffle oil. For the most memorable dinner ever, make the short ribs the day (or night) before you plan to serve this dish. A special recipe for a special dinner!
PREPARE BRAISED BEEF SHORT RIBS:
If there ever was a recipe that was worth two days of your time, this one is it! That's really about 10 minutes of chopping and a little bit of time searing, sauteeing and caramelizing - the rest is oven-roasting and sauce-reducing only. So easy! Gather the following ingredients to prepare the best Braised Beef Short Ribs:
LET'S START WITH FRESH INGREDIENTS, SLOW BRAISING & RED WINE...
Slow-braised beef short ribs are so tender and flavorful that you may be tempted to skip the second step of this recipe and eat the Braised Beef Short Ribs right away. But there is a reward for patience! If you're looking for a fabulous recipe for Braised Beef Short Ribs, look no farther. Refrigerate the braised beef and sauce overnight - you'll be amazed what it does for Braised Short Rib Beef Stroganoff. To the moon!
THE NEXT DAY, PREPARE THE BEEF STROGANOFF...
Let's start by gathering ingredients:
FAST & EASY BEEF STROGANOFF:
About an hour before you plan on serving, you'll begin the final steps of creating the best special dinner ever!
What is the difference between crème fraiche and sour cream?
When recipes call for crème fraîche, you may wonder if you can substitute sour cream. The two function similarly: Both are used to add a tangy flavor and creaminess to a dish—whether as a dollop on top or as the base of a sauce—or lend a more tender texture to a baked good. While crème fraîche might be more popular in Europe, its versatility makes it worth experimenting with.
Crème fraîche and sour cream are different - Crème fraîche is the more premium of the two (hence its higher price). It has a more velvety, indulgent texture—thanks to a butterfat content of up to 45%, whereas sour cream typically contains 20% fat—and a richer flavor. They are both made from heavy cream - sour cream is made by adding lactic acid bacteria cultures to cream, which gives it its characteristic sourness, while crème fraîche is made by adding a starter culture to cream.
Since crème fraîche has a higher fat content, it won’t curdle when exposed to high heat, making it a good option for thickening a sauce or soup simmering on the stove. The mild flavor of crème fraiche works the best with cuisines that require delicate flavors, like French and Italian. If you can’t find crème fraiche, you can substitute sour cream in this recipe.
This is the Valentine's Dinner that I'll be serving my special ones again this year - Braised Short Rib Beef Stoganoff over tender egg noodles!
Well worth the time and special ingredients, as Skipper tells me, "This is the best thing you have ever made! Better than anything I've ever had in the fanciest restaurant, anywhere in the world!"
Music to my ears, and food for my soul! Bon Appétit!
Braised Beef Short Ribs: [MAKE DAY BEFORE PREPARING BEEF STROGANOFF]
3 lbs. to 3-1/2 lbs. beef short ribs (boneless)
3 Tbsp olive oil
4 pieces of thick-cut smoked bacon (cut into inch-long pieces)
1 large yellow onion (peeled and chopped)
2 medium carrots (peeled and chopped)
2 celery ribs (chopped)
6 cloves garlic
4 ounces tomato paste
2 cups red wine
2 quarts (64 ounces) high-quality beef stock
1 fresh rosemary sprig
1 fresh thyme sprig
Short Rib Beef Stroganoff: [THE NEXT DAY]
1 and 1/2 lbs braised beef short rib meat, cut in bite-sized pieces
(from recipe above)
1/2 lb high-quality thick-cut bacon or pancetta (cut into small pieces)
1 large yellow onion (diced small)
6 large cloves of garlic (chopped)
1 lb. mushrooms (assorted wild, shiitake or crimini), cleaned & sliced
1 cup dry sherry
1 Tbsp fresh thyme leaves (snipped)
2 tsp fresh rosemary (snipped)
3 Tbsp stone-ground mustard
1 qt of the braising liquid left from the short rib braise recipe above
Salt and freshly ground black pepper, to taste
One pkg pappardelle or Amish egg noodles (prepared according to pkg instructions)
2 tablespoons butter
6 to 8 oz crème fraîche or sour cream (room temperature)
2 tsp white truffle oil (optional)
1/4 cup snipped fresh parsley
HOW I MAKE THIS:
DAY ONE: MAKE BRAISED SHORT RIBS
1. Heat oil in a large heavy skillet over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 2 to 3 minutes per edge. Remove ribs from pan and place in a dutch oven or roasting pan. Leave the oil in the skillet.
2. Over medium-low heat, saute the bacon until lightly crispy. Scoop bacon out into the short rib pan. Return skillet, with some oil still in it, to the stovetop.
3. Increase heat to medium-high and add onion, carrot and celery, sauteeing and stirring occasionally until lightly caramelized.
4. Add garlic and saute one more minute.
5. Add tomato paste to the softened vegetables and stir frequently for 2 to 3 minutes.
6. Add red wine; heat to a simmer and continue cooking, stirring occasionally, until the liquid has reduced by half.
7. Add beef stock and herbs and heat to boiling. Remove skillet from heat.
8. 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 250 degree oven 2 1/2 to 3 hours until beef is very tender but still holds its shape.
9. Remove from oven and cool for an hour at room temperature. 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.
10. Strain the braising liquid through a mesh strainer into a large heavy skillet.
11. 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.
DAY 2: MAKE SHORT RIB STROGANOFF
1. In a large, heavy skillet over medium-low heat, cook bacon (or pancetta) until lightly crispy. Remove bacon and reserve; leave rendered fat in pan.
2. Saute yellow onion in the bacon fat until lightly caramelized, about 15 minutes.
3. Add mushroom and saute 3 to 4 minutes, stirring occasionally. The mushrooms will release their moisture during this quick saute.
4. Add garlic and saute 1 minute.
5. Add sherry and deglaze pan; reduce liquid by half.
6. Add reserved bite-sized short rib meat and cooked bacon pieces, mustard and fresh snipped herbs.
7. 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.
8. Prepare noodles according to package instructions. Butter noodles and divide into individual serving dishes or onto serving platter.
9. Whisk creme fraiche or sour cream with white truffle oil.
10. To serve, ladle meat/mushroom sauce over buttered pappardelle noodles, garnish with dollop of creme fraiche and sprinkle with snipped parsley. Serve immediately.
YIELD: Six servings
NOTES: When recipes call for crème fraîche, you may wonder if you can substitute sour cream. The two function similarly: Both are used to add a tangy flavor and creaminess to a dish—whether as a dollop on top or as the base of a sauce—or lend a more tender texture to a baked good. While crème fraîche might be more popular in Europe, its versatility makes it worth experimenting with. Crème fraîche and sour cream are different - Crème fraîche is the more premium of the two (hence its higher price). It has a more velvety, indulgent texture—thanks to a butterfat content of up to 45%, whereas sour cream typically contains 20% fat—and a richer flavor. They are both made from heavy cream - sour cream is made by adding lactic acid bacteria cultures to cream, which gives it its characteristic sourness, while crème fraîche is made by adding a starter culture to cream. Since crème fraîche has a higher fat content, it won’t curdle when exposed to high heat, making it a good option for thickening a sauce or soup simmering on the stove. The mild flavor of crème fraiche works the best with cuisines that require delicate flavors, like French and Italian. If you can’t find crème fraiche, you can substitute sour cream in this recipe.
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