If you’ve ever made pot roast, you can make short ribs because beef is beef! The rich short ribs simmer low and slow until they're fall-apart tender. Toss in buttery noodles, savory mushrooms and a splash of cream to create a velvety stroganoff sauce, and you’ve got the ultimate comfort meal, all in one pot. —Alex Bala, Longmont, Colorado
Ingredients
- 6 to 8 bone-in beef short ribs
- 2 teaspoons kosher salt
- 2 teaspoons pepper
- 1 teaspoon ground mustard
- 1/4 cup all-purpose flour
- 1/4 cup canola oil
- 2 large white onions, sliced
- 3 garlic cloves, minced
- 2 cups beef broth
- stroganoff:
- 2 tablespoons unsalted butter
- 8 ounces sliced baby portobello mushrooms
- 4-1/2 teaspoons all-purpose flour
- 1 cup beef broth
- 3/4 cup heavy whipping cream, room temperature
- 1/2 cup sour cream, room temperature
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups uncooked egg noodles
- Optional: Minced fresh parsley, chives or grated Parmesan cheese
Directions
- Pat short ribs dry; season with salt, pepper and ground mustard. Lightly coat each rib in flour.
- Add oil to a heavy-bottomed pot or Dutch oven over medium-high heat. In batches, brown ribs on all sides. Remove from pan.
- Reduce heat to medium. In the same pan, add sliced onions; cook until translucent, stirring often. Add garlic; cook one minute longer.
- Add in broth, stirring to loosen browned bits from pan. Return the short ribs to the pan.
- Stovetop Method: Cover and simmer on low-medium heat for 2-1/2 to 3 hours, until the meat is fork-tender.
- Oven Method: Cover; bake at 275°F for 2-1/2 to 3 hours. Add water if liquid gets too low.
- Remove ribs; keep warm. Strain cooking liquid through a fine mesh strainer (do not discard liquid or onions).
- In the same pan, melt butter over medium heat. Add mushrooms, cook until tender. Add in reserved cooked onions. Stir in flour until blended; gradually whisk in beef broth and reserved cooking liquid. Bring to a boil, stirring constantly. Reduce heat to a simmer.
- Stir in heavy cream, sour cream, Worcestershire sauce, Dijon, salt and pepper. Add noodles, stir to coat. Let cook until noodles are tender and sauce is thickened.
- Ladle into bowls; top with cooked short ribs. Garnish with parsley, chives or Parmesan cheese.
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