Recipe

Short Rib Beef Stroganoff with Creme Fraiche and Caramelized Shallots

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Yield: 4 to 6 servings

My mom was visiting this weekend and we went to a local restaurant, where I spotted a short rib stroganoff on the menu…I refrained from ordering it on the first visit, but we ended up going back the next day and I slid in a to-go order for later, when I knew I would be home alone.  I always get a little sad when my weekend company leaves, but a good beef stroganoff comforts my lonely heart and is always welcome in my belly! My chief complaint with the typical stroganoff is the tough beef, which is solved here by using short ribs that braised for a long time in a rich red wine stock.  Pappardelle noodles are my new fave to serve with this, so I strongly suggest that you hunt some down to make this just to make me happy.  This takes a bit of time to prepare, so plan to make it on a lazy day at home when you want some deliciousness bubbling away on the stove.

 

3 tablespoons extra-virgin olive oil, divided

2 pounds boneless short ribs, cut into 1/2-inch cubes (approximately 3-1/2 pounds of short ribs still on the bone)*

2 to 4 beef bones, from the short ribs (if available)

1/2 cup dry red wine

1 quart beef stock

2 sprigs fresh rosemary

3 garlic cloves, crushed

1 pound of shallots, peeled and thinly sliced

1 pound cremini mushrooms, thickly sliced

4 tablespoons butter

1/4 cup all-purpose flour, plus more to thicken if necessary

1 cup crème fraiche, plus more for serving

1 tablespoon Dijon mustard

1 pound pappardelle noodles

1/3 cup chives, finely chopped

 

*Some grocery stores sell boneless short ribs, already prepped for you.  You can ask the butcher to remove the short ribs from the bones for you, or do it at home with a sharp knife.  Don’t throw out the bones!  You can throw a few in the stock here, and save the rest for making beef stock.

 

Heat a large, heavy-bottomed Dutch oven over medium-high heat until hot.  Toss the short rib cubes with kosher salt and freshly ground black pepper, ensuring each side is coated.  Add one tablespoon of olive oil and half of the meat, browning on each side for 2 minutes.  Remove the first half of the meat and add the second half, continuing to brown on each side.  Remove the second half of the meat from the pan and deglaze with the red wine, using a wooden spoon to scrape up all of the brown bits from the bottom of the pan.  Add the beef stock, rosemary sprigs, garlic, and beef bones and return the meat to the pan, with all the collected juices.  Bring the mixture to a boil, uncovered; once boiling, reduce the heat to medium-low and cover.  Cook for approximately 1 hour, until the meat is tender.  Remove the meat from the skillet and strain the broth mixture into a large measuring cup; you should have about 4 cups of liquid remaining.  Allow to rest, undisturbed, for 15 minutes; this will allow the fat to separate from the broth.  Skim off as much of the fat as possible, reserving the broth.

 

While the beef cooks, prepare the caramelized shallots.  In a large skillet, heat one tablespoon of olive oil over medium-low heat and add the shallots.  Sprinkle generously with salt and allow to cook for at least 1 hour, stirring occasionally, until the shallots are a deep golden brown and softened.  Reserve for serving.

 

In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat.  Add the mushrooms and allow to cook, undisturbed, for 3 to 4 minutes.  Once the mushrooms begin to release some of their liquid, sprinkle generously with salt and cook, stirring occasionally, for 4 to 6 minutes more.  Reserve for serving.

 

In the same skillet, melt the butter over medium heat; once melted, add the flour, and cook, whisking frequently, for 1 minute.  Slowly pour in the reserved broth, whisking constantly to remove any lumps, and bring to a boil.  Continue to stir the sauce until thickened enough to coat the back of a spoon.  If the sauce is too thin, you can add additional flour by the tablespoon by combining with 1 to 2 tablespoons of the warm sauce and adding to the pan, whisking constantly to ensure no lumps form.  Add the crème fraiche and Dijon mustard and season to taste with salt and pepper.  Return the mushrooms and beef to the pan and allow to simmer while you cook the pasta.

 

Bring a large pot of salted water to a boil.  Cook the pasta according to package directions.  Drain the pasta and add to the sauce, tossing to coat.  Allow to cook together for 2 to 3 minutes more.  When ready to serve, top each serving with a dollop of crème fraiche, a sprinkling of chives, freshly ground black pepper and the caramelized shallots.

 

 

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