Slow-Roasted Beef Ribs with Mushroom Stroganoff
Recipe from Tyler Florence

Slow-Roasted Beef Ribs with Mushroom Stroganoff

by 4  people

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Servings: 6 to 8
Total Time: 2 hrs 45 mins
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  • 3   pounds 
    beef short ribs, cut into 2 ribs apiece
    Kosher salt
    Freshly ground black pepper
    Extra-virgin olive oil
  • 2   cups 
    sliced white button mushrooms
  • 2   
    cloves garlic, peeled and minced
  • 1/2  cup 
    chopped shallots
  • 1/4  cup 
  • 2   cups 
    heavy whipping cream
  • 1   tablespoon 
    Dijon mustard
  • 1/2  cup 
    sour cream
  • 1   pound 
    egg noodles
  • 3   tablespoons 
    unsalted butter
  • 2   tablespoons 
    chopped fresh Italian flat-leaf parsley
    Sprigs fresh Italian flat-leaf parsley, for garnish
Preheat oven to 300 degrees F. Arrange short ribs on a roasting tray and drizzle with a little oil. Season well with salt and pepper. Roast ribs for 2 1/2 hours until meat is falling off the bones.
Meanwhile, for the sauce, heat a large saute pan over high heat and add a 3-count of olive oil(about 3 tablespoons). Add mushrooms and cook for 3 minutes, until brown. Add garlic and shallots and toss to combine. Season with salt and pepper. Cook for 2 minutes more, until garlic and onion become fragrant. Remove pan from heat and carefully add cognac, scraping to deglaze the pan. Return to heat and add whipping cream. Reduce heat and simmer, until reduced by half. Turn off heat and stir in mustard and sour cream. Season with salt and pepper. Keep warm until ready to serve.
Cook noodles in a large pot of salted boiling water according to package directions. Drain well; toss with butter and chopped parsley while still hot. Pile buttered parsley noodles high on a plate, top with ribs, and finish with stroganoff sauce. Garnish with parsley.
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