Must Have Noodles

Short Rib Stroganoff

November 2, 2016

There was a time when company coming meant Rob Hurrie’s mom whipped up the 2-cans-of-condensed-soup-ground-beef-bacon-&sour-cream stroganoff.  Chef Rob Hurrie’s deeply-flavorful short-rib rendition builds on his memories of just that dish.  “My affinity for rich foods started early,” Hurrie laughs. His update is a slow-braise with red wine & sherry, 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. And since you like stroganoff? Here’s another, classic version, to try

Short Rib Stroganoff
Serves 6
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Braised Beef Short Ribs (Note: Make 1 day in advance of serving finished dish)
  1. 3 lbs. beef short ribs
  2. 3 Tbsp vegetable oil
  3. 1 yellow onion, peeled and chopped
  4. 1 medium carrot, peeled and chopped
  5. 2 celery ribs, chopped
  6. 2 pieces of smoked bacon
  7. 6 cloves garlic
  8. 4 ounces tomato paste
  9. 2 cups red wine
  10. 3 qts. high-quality veal or beef stock
  11. 1 fresh rosemary sprig
  12. 1 fresh thyme sprig
Shortrib Beef Stroganoff
  1. 1 and 1/2 lbs braised beef short-rib meat, cut in bite-sized pieces (from recipe above)
  2. 1/2 lb high-quality thick-cut bacon or pancetta (small dice)
  3. 1 medium yellow onion, small dice
  4. 6 large cloves of garlic, roughly chopped
  5. 1 lb. mushrooms (assorted wild, shiitake or crimini) cut in fourths
  6. 1 cup dry sherry
  7. 1 Tbsp fresh thyme leaves
  8. 2 tsp fresh rosemary, snipped
  9. 3 Tbsp stone-ground mustard
  10. 1 qt of the braising liquid left from the short rib braise recipe above
  11. 6 to 8 oz creme fraiche
  12. 2 tsp white truffle oil
  13. Salt and freshly ground black pepper, to taste
  14. One package pappardelle egg noodles, prepared according to package instructions
  15. 2 tsp butter to butter noodles
  16. 1/4 cup snipped parsley, divided over each serving as garnish
Make Braised Short Ribs
  1. In a large heavy skillet over high heat, brown short ribs on all sides in vegetable oil. Remove ribs from pan and place in a Dutch oven or roasting pan. Turn off heat. Leave the oil in the skillet.
  2. Over medium-low heat, saute the bacon in the fat 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 until lightly caramelized.
  4. Add garlic to the other vegetables 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, stirring occasionally, until the liquid has reduced by half.
  7. Add herbs.
  8. Add stock and heat to boiling. Remove skillet from heat.
  9. Pour vegetables and liquid over the short ribs and bacon in the Dutch oven or roasting pan. Meat 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 a shape
  10. Remove from oven. Cool. Dump everything into a large colander, capturing all of the braising liquid. Set the liquid aside. Separate the meat from the vegetables. Discard the vegetables.
  11. Strain the braising liquid through a mesh strainer into a heavy skillet.
  12. Reduce liquid by half. While the braising liquid reduces, cut meat into bite-sized pieces. At this point, refrigerate the meat and reduced braising liquid until about an hour before you are ready to serve your meal. Overnight would be great.
Make Short Rib Stroganoff
  1. In a large, heavy skillet over medium-low heat, render 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.
  3. Add mushroom and saute 3 to 4 minutes, stirring occasionally.
  4. Add garlic and saute 1 minute.
  5. Deglaze pan with sherry; reduce by 1/2.
  6. Add reserved bite-sized short rib meat, mustard and herbs.
  7. Add the reserved reduced braising liquid. Over low heat, warm the mixture until simmering. Allow to reduce and thicken.
  8. Adjust seasoning with salt and pepper.
  9. Prepare noodles according to package instructions. Butter noodles and divide into individual serving dishes.
  10. Whisk creme fraiche with white truffle oil.
  11. To serve, ladle meat/mushroom sauce over buttered pappardelle noodles, garnish with dollop of creme fraiche and sprinkle with snipped parsley.
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3 Comments

  • Reply Lynda S. June 18, 2016 at 1:08 am

    Hello. Looking for a recipe from 1970’s for Marjorie Mills pecan pie. It had maple syrup in it. I lost a few years ago. Have looked everywhere. Thanks

    • Reply Monica Rogers August 26, 2016 at 2:51 pm

      Don’t know this one! But truly intrigued…tell me about Marjorie Mills (?) And I’ll look.
      Monica

  • Reply L. L. Staley June 19, 2016 at 6:56 pm

    Call me crazy, but I am looking for a recipe for original Borden’s Mayonnaise. Hellman’s and Best Foods are great, but there was something different about Borden’s. I found it once, wrote it down, and a family member “borrowed” it. It was just luck I found it. Hoping there is someone out there who has it. P. S. It is not the one with sweetened condensed milk.

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