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1
Preheat oven to 300 degrees.
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2
Mix 10 cloves of garlic, roughly chopped with about a tablespoon of freshly ground pepper and a tablespoon of Kosher salt.
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3
Add enough olive oil to the bowl to make a thick paste.
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4
Add the chopped rosemary and thyme to the mixture.
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5
Lay the ribs on a jelly roll pan covered with foil and cover with the garlic rub.
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6
Cook uncovered for an hour and then tent the ribs with foil and continue to cook for another hour and a half, removing the foil and cooking uncovered again for the last 10 minutes.
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7
Add several tablespoons of olive oil to a large saute pan with the mushrooms and cook for about five minutes or until nicely browned.
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8
Add the shallots and garlic to the pan and toss to combine, seasoning with salt and pepper.
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9
Continue to cook for several more minutes and then add the brandy to deglaze the pan.
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10
Use a wooden spoon to scrape all the brown bits off the bottom of the saute pan and then add the heavy cream.
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11
Season again with salt and pepper and simmer until the cream is reduced by half.
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12
Once reduced, remove from the heat and add the sour cream and Dijon mustard.
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13
Stir to combine.
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14
Prepare the egg noodles as directed on the package, drain and mix with the butter.
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15
Top pasta with stroganoff, two to three ribs, and garnish with the Italian parsley and green onions.
