BEEF SHORT RIB STROGANOFF WITH BUTTERED NOODLES AND LEMON CREME FRAICHE
Provided by Eric Greenspan
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 19
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.
SLOW-COOKER SHORT RIB STROGANOFF
Create a simple dish full of complex flavors with Slow-Cooker Short Rib Stroganoff. Smoked paprika adds depth to the sauce of this short rib Stroganoff.
Provided by My Food and Family
Categories Home
Time 6h30m
Yield 8 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 630, Fat 37 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 150 mg, Sodium 180 mg, Carbohydrate 48 g, Fiber 3 g, Sugar 5 g, Protein 24 g
BRAISED SHORT RIB BEEF STROGANOFF
This deeply-flavorful short rib rendition builds on memories of that dish - but takes it to the gourmet level - meltingly tender, beefy, velvety and rich. Slow-braised with red wine & sherry, fresh rosemary & thyme, mushrooms & bacon, crème fraiche & truffle oil. For best results, make the short ribs the day (or night) before you plan to serve the dish.
Provided by Snowflakes & Coffeecakes
Categories Comfort Food Shellfish-Free Overnight Full Meal Weekend Project Egg-Free Soy-Free Intermediate Entertaining Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Oven Stove
Time 14h50m
Yield 6
Number Of Ingredients 27
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Heat Ground Black Pepper (to taste) in a large heavy skillet over medium-high heat. Season Boneless Beef Short Ribs (3 pound) on all sides with Salt (to taste) and Olive Oil (3 tablespoon). Working in batches, sear short ribs on all sides until deeply and evenly browned, 2 to 3 minutes per edge.
- Remove ribs from pan and place in a dutch oven or roasting pan. Leave the oil in the skillet.
- Over medium-low heat, saute the Smoked Bacon (4 slice) until lightly crispy. Scoop bacon out into the short rib pan. Return skillet, with some oil still in it, to the stovetop.
- Increase heat to medium-high and add Yellow Onion (1), Carrot (2), and Celery (2 stalk) sauteéing and stirring occasionally until lightly caramelized.
- Add Garlic (6 clove) and sauté for 1 more minute.
- Add Tomato Paste (4 ounce) to the softened vegetables and stir frequently for 2 to 3 minutes.
- Add Red Wine (2 cup); heat to a simmer and continue cooking, stirring occasionally, until the liquid has reduced by half.
- Add Beef Stock (2 quart), Fresh Rosemary (1 sprig), and Fresh Thyme (1 sprig) and heat to boiling. Remove skillet from heat.
- Pour vegetables and liquid over the short ribs and bacon in the Dutch oven or roasting pan. Short ribs must be completely submerged in liquid. Cover pan with lid, or aluminum foil. Roast in the oven 2 1/2 to 3 hours until beef is very tender but still holds its shape.
- Remove from oven and cool for an hour at room temperature.
- Remove meat from pan and place on a cutting board. Pour everything else into a large colander, capturing all of the braising liquid. Set the braising liquid aside. Discard the vegetables.
- Strain the braising liquid through a mesh strainer into a large heavy skillet.
- Heat the reserved braising liquid over medium-high heat and simmer until liquid is reduced by half. While the braising liquid reduces, cut meat into bite-sized pieces. Place sliced meat and reduced braising liquid in a covered container and refrigerate overnight.
- In a large, heavy skillet over medium-low heat, cook Smoked Bacon (0.5 pound) until lightly crispy. Remove bacon and reserve; leave rendered fat in pan.
- Saute Yellow Onion (1) in the bacon fat until lightly caramelized, about 15 minutes.
- Add Mushroom (1 pound) and sauté 3 to 4 minutes, stirring occasionally. The mushrooms will release their moisture during this quick sauté.
- Add Garlic (6 clove) and sauté for 1 minute.
- Add Dry Sherry (1 cup) and deglaze pan; reduce liquid by half.
- Add reserved the braised short ribs and cooked bacon pieces, Stone Ground Mustard (3 tablespoon), Fresh Thyme Leaves (1 tablespoon), and Fresh Rosemary (2 tablespoon).
- Add the reserved reduced braising liquid. Over low heat, warm the mixture until simmering. Allow reduction and thicken. Season to taste with Salt (to taste) and Ground Black Pepper (to taste).
- Prepare Pappardelle Pasta (1 package) according to package instructions. Butter (2 tablespoon) noodles and divide into individual serving dishes or onto serving platter.
- Whisk Crème Fraîche (6 ounce) with White Truffle Oil (2 tablespoon).
- To serve, ladle meat/mushroom sauce over buttered pappardelle noodles, garnish with dollop of creme fraiche and sprinkle with Fresh Parsley (1/4 cup). Serve immediately.
Nutrition Facts : Calories 234 calories, Protein 12.1 g, Fat 14.5 g, Sodium 406.7 mg, SaturatedFat 6.1 g, TransFat 0.4 g, Cholesterol 45.4 mg, Carbohydrate 9.5 g, Fiber 0.9 g, Sugar 2.9 g, UnsaturatedFat 6.7 g
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- In a large enameled cast-iron casserole, heat 1 1/2 tablespoons of the vegetable oil until shimmering. Add half of the short ribs and cook slowly over moderately low heat, turning, until browned, about 10 minutes. Transfer the short ribs to a platter and repeat with the remaining oil and ribs.
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