Short Rib Stroganoff Recipes

Steps:

• For the short ribs: Sear short ribs, then add to a pressure cooker with red wine, garlic, carrot, onion and thyme. Cook on high pressure for 45 minutes to 1 hour. Cool and let pressure release, then open and remove short ribs from the liquid. Strain the liquid, reduce to a glaze and glaze the meat.
• Boil the orecchiette until tender in salted boiling water. Strain and mount with butter.
• For the mushroom puree: Chop the mushrooms and saute lightly in a saucepot. Deglaze with Madeira and reduce. Deglaze with cream and reduce until mushrooms are tender. Blend until smooth.
• For the mushrooms: Preheat a wood-burning oven. Toss the mushrooms in the melted butter. Put on a sheet tray, cover with the thyme and roast in a wood-burning oven until tender.
• For the lemon creme fraiche: Combine the creme fraiche, lemon juice, lemon zest and some black pepper.
• Sauce the bottom of the plate with the mushroom puree, then top with orecchiette, mushrooms, glazed meat and a dollop of the lemon cream.

Steps:

• Mix 1/4 cup (4 Tbsp.) flour and 1 tsp. paprika. Add to ribs; toss to evenly coat. Heat oil in large skillet on medium heat. Add ribs; cook 5 min. or until evenly browned, turning occasionally.
• Place ribs in slow cooker; top with remaining paprika, vegetables, garlic, pepper, broth and Worcestershire sauce. Cover with lid. Cook on HIGH 6 hours (or on LOW 8 to 10 hours).
• Remove ribs from slow cooker; skim surface of sauce. Remove and discard rib bones. Return meat to slow cooker with sour cream and remaining flour; stir. Cook, covered, on LOW 10 to 15 min. or until slightly thickened. Meanwhile, cook noodles as directed on package.
• Drain noodles; place in large serving bowl. Add meat mixture; stir.

Steps:

• Preheat oven to 300 degrees F.
• Place the chopped garlic, salt and pepper into a bowl. Add enough extra-virgin olive oil to create a paste. Add the rosemary and thyme leaves to the bowl and stir to combine.
• Set short ribs out on a roasting tray and cover with herb paste. Roast in the oven for 2 hours and 30 minutes until they are falling apart.
• Heat a large saute pan over high heat and add a 3-count of olive oil. Add mushrooms and cook for 3 minutes until brown. Add shallots and minced garlic and toss to combine. Season with salt and pepper. Cook for a further 2 minutes until garlic and onion become fragrant. Remove pan from heat and carefully add cognac to deglaze the pan. Return to heat and add cream. Reduce heat and simmer until reduced by half. Turn off heat and stir in Dijon mustard and sour cream. Season with salt and plenty of freshly ground black pepper
• Cook egg noodles in salted boiling water according to directions on package. Drain and toss with butter while still hot.
• To serve: Pile the noodles high on a plate, top with stroganoff sauce and finish with rib slices. Garnish with fresh parsley and green onions.

Steps:

• Combine 1/4 cup (4 tablespoons) flour and 1 teaspoon paprika. Add to ribs in large bowl; toss to evenly coat ribs with flour mixture. Heat oil in large skillet on medium heat. Add ribs; cook 5 minutes or until evenly browned on both sides, turning occasionally. Place ribs in slow cooker sprayed with cooking spray; sprinkle with pepper and remaining paprika. Top with vegetables and garlic. Mix broth and Worcestershire sauce until blended; pour over ingredients in slow cooker. Cover with lid. Cook on HIGH 6 hours (or on LOW 8 to 10 hours). Remove ribs from slow cooker, reserving sauce in slow cooker; skim and discard fat from surface of sauce. Remove and discard rib bones. Return meat to slow cooker. Add sour cream and remaining flour; whisk until blended. Cook, covered, on LOW 10 to 15 min. or until slightly thickened. Meanwhile, cook noodles as directed on package, omitting salt. Drain noodles; place in large serving bowl. Add meat mixture; stir. For added color and texture, serve with a mixed green salad tossed with your favorite Kraft Dressing.