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BEEF SHORT RIB

STROGANOFF

TOTAL TIME: 2 H 10 MIN

PREP TIME: 10 MIN

LEVEL: MEDIUM

SERVINGS: 6

Ingredients

4 lbs 44 Farms Beef Short Ribs

2 each Rosemary Sprigs

4 each Thyme Sprigs

6 each Garlic Cloves

2 Tbs 44 Farms Salt & Pepper Blend

1/4 c Canola Oil

1c Onion (small diced)

2 lb Crimini Mushrooms (quartered)

3 Tbs Garlic (minced)

1 c Tomato (small diced)

2 c Red Wine

6 c Beef Stock

1/4 c Wondra Flour

2 Tbs Dijon Mustard

1/4 c Sour Cream

2 tsp Worcestershire Sauce

4 Tbs Parsley (chopped)

2 Tbs Thyme (chopped)

1 lb Flat Egg Noodles

4 oz Butter (cubed and softened)

2 oz Parmesan Cheese, for grating


BEEF SHORT RIB STROGANOFF

  • 1
    Pre-heat oven to 350º.
  • 2
    Trim short ribs and portion into 2-inch cubes.
  • 3
    Season short ribs with 44 Farms Salt & Pepper Blend.
  • 4
    Place short ribs in a roasting pan with 6 garlic cloves, thyme sprigs and rosemary sprigs. Add 1/4 c beef stock to pan and cover with foil.
  • 5
    Roast in oven for 30 minutes. Remove foil and roast for another 30 minutes.
  • 6
    While short ribs are in the oven, begin sauce.
  • 7
    Heat a large non-stick cast iron pot with 2 Tbs oil and sauté the onions until translucent. Add crimini mushrooms and add another 2 Tbs of oil. Sauté until browned. Add garlic and sauce for another 3 minutes. Add diced tomatoes and stir to combine.
  • 8
    Deglaze with red wine and reduce wine to one cup.
  • 9
    Add beef stock and simmer for 5 minutes. Whisk in wondra flour, dijon mustard and Worcestershire sauce. Simmer for about 5 minutes until slightly thick and bubbly.
  • 10
    When beef has finished roasting in the oven, add it to the pot of sauce and simmer for another hour. Taste sauce for seasoning. Add 1-2 tsp of 44 Farms Salt & Pepper Blend, if needed. Add chopped parsley and thyme.
  • 11
    Cook egg noodles according to packaging instructions. Once finished, toss with 4 oz butter and 2 Tbs chopped parsley.
  • 12
    Serve short rib mushroom sauce over the pasta.
  • 13
    Grate 2 Tbs parmesan cheese over each dish before serving.

CHEF'S TIP: The last addition of salt and pepper will depend on if you used salted or unsalted beef broth. Beef short rib mushroom sauce can be made up to 2 days ahead of time before serving. Reheat over low heat to avoid burning sauce.

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