Short Rib Stroganoff Recipe

Name: Short Rib Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 cloves Garlic, Roughly Chopped; Kosher Salt; Freshly Ground Black Pepper; 6 Tablespoons Olive Oil, Divided; 1 sprig Rosemary, Leaves Removed And Roughly Chopped; 3 sprigs Thyme, Leaves Removed And Roughly Chopped; 3 pounds Boneless Beef Short Ribs; 1- 1/2 pound White Button Mushrooms, Quartered; 2 whole Shallots, Diced; 2 cloves Garlic, Minced; 1/4 cups Brandy; 2 cups Heavy Cream; 1/2 cups Sour Cream; 1 Tablespoon Dijon Mustard; 1 pound Egg Nodles; 3 Tablespoons Butter; 1/4 cups Italian Parsley, Roughly Chopped; 2 whole Green Onions, Thinly Sliced

Servings: persons

10 cloves Garlic, Roughly Chopped
Kosher Salt
Freshly Ground Black Pepper
6 Tablespoons Olive Oil, Divided
1 sprig Rosemary, Leaves Removed And Roughly Chopped
3 sprigs Thyme, Leaves Removed And Roughly Chopped
3 pounds Boneless Beef Short Ribs
1- 1/2 pound White Button Mushrooms, Quartered
2 whole Shallots, Diced
2 cloves Garlic, Minced
1/4 cups Brandy
2 cups Heavy Cream
1/2 cups Sour Cream
1 Tablespoon Dijon Mustard
1 pound Egg Nodles
3 Tablespoons Butter
1/4 cups Italian Parsley, Roughly Chopped
2 whole Green Onions, Thinly Sliced

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

1808

kcal

Calories

149

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 10 cloves Garlic, Roughly Chopped, Kosher Salt, Freshly Ground Black Pepper, 6 Tablespoons Olive Oil, Divided, and more.

Yes, Short Rib Stroganoff falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Short Rib Stroganoff

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions