Alex Bala’s One-Pot Short Rib Stroganoff

Total Time Prep: 20 min. Cook: 3 hours.
Yield 4 servings
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

  1. Pat short ribs dry; season with salt, pepper and ground mustard. Lightly coat each rib in flour.
  2. Add oil to a heavy-bottomed pot or Dutch oven over medium-high heat. In batches, brown ribs on all sides. Remove from pan.
  3. Reduce heat to medium. In the same pan, add sliced onions; cook until translucent, stirring often. Add garlic; cook one minute longer.
  4. Add in broth, stirring to loosen browned bits from pan. Return the short ribs to the pan.
  5. Stovetop Method: Cover and simmer on low-medium heat for 2-1/2 to 3 hours, until the meat is fork-tender.
  6. Oven Method: Cover; bake at 275°F for 2-1/2 to 3 hours. Add water if liquid gets too low.
  7. Remove ribs; keep warm. Strain cooking liquid through a fine mesh strainer (do not discard liquid or onions).
  8. 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.
  9. 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.
  10. Ladle into bowls; top with cooked short ribs. Garnish with parsley, chives or Parmesan cheese.
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
Recipe Creator

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