I get a lot of questions about how to keep food from sticking when using stainless steel pans, and this quick test always does the trick! Take a look at my beef short rib stroganoff using @madein stainless steel for the perfect sear 🫶 #madeinpartner
Beef Short Rib Stroganoff
Serves 4-6
Equipment
- Made In Stainless Clad Stock Pot or large heavy bottomed pot
- Large pot
Ingredients
Short Ribs
- 3 lb. bone in beef short ribs
- Kosher salt and pepper to taste
- Canola oil for drizzling (or any high smoke point oil)
- 8 oz shiitake mushrooms sliced
- 10 oz cremini mushrooms sliced
- 1 onion sliced
- 6 cloves of garlic minced
- 1 tsp paprika
- 3 Tbsp unsalted butter
- 3 Tbsp all purpose flour
- ½ cup dry sherry
- 3 cups unsalted beef broth*
- 2 bay leaves
- ½ cup creme fraiche or sour cream
- 1 Tbsp whole grain mustard
Gremolata
- ¼ cup each chopped fresh dill and parsley
- 3 Tbsp sliced fresh chives
- 2 lemons zested
- 1 garlic clove grated
Egg Noodles
- 12 oz extra wide egg noodles
- Kosher salt to taste
- 2 Tbsp unsalted butter
Instructions
- Dry short ribs with a paper towel. Season all over with salt and pepper.
- Heat a large heavy bottomed pot until hot and add enough oil to coat the bottom.
- Add in short ribs and sear until deeply golden on all sides. Transfer to a plate.
- Pour off some fat from the pan if it seems like an excessive amount, and add in mushrooms. Cook, stirring occasionally, until browned. Add in onions, garlic and paprika. Season with a touch of salt and pepper and cook until translucent.
- Add in butter and melt. Stir in flour and cook 30 seconds. Deglaze with sherry.
- Stir in beef broth and bay leaves. Bring to a simmer and return short ribs to the pot. Cover and cook over very low heat, for about 4 hours, or until the meat is fork tender. Uncover and stir every now and then to make sure nothing is sticking to the bottom.
- When beef is tender, transfer ribs to a plate. Remove bay leaves. Reduce the sauce over medium low heat, stirring frequently, until a nice saucy consistency is reached, about 5-10 minutes.
- Once the sauce is thickened, turn off the heat and stir in creme fraiche and mustard. Season to taste with salt and pepper. Return beef to the pot to coat in the sauce. Keep warm while you prepare the noodles and gremolata.
- Bring a large pot of water to a boil and season with salt. Mix everything for the gremolata together and set aside.
- Add noodles to boiling water and cook until al dente.
- Drain noodles and mix with butter to coat. Season with salt to taste.
- Serve short ribs on top of the buttered noodles, topped with more sauce and garnished with the gremolata.
Notes
*I like to use an unsalted beef broth here because the sauce has potential for becoming too salty when reduced. Using unsalted allows the cook to control the salt level of the sauce.
Grab a Made In Stainless Clad Stock Pot here!
Tried this recipe?Let us know how it was!
