Well, it’s Thursday, you know what that means! Yep, time for Tyler Florence Fridays! What? Why do I post Tyler Florence Fridays on Thursdays, you might be asking yourself. Then again, you might not care. But, in case you do, it’s because on Fridays I am busy working, teaching my special little darlings. So, I can’t email my post and info in on Friday, I have to do it on Thursday night. There, aren’t you glad I cleared that up for you?
So, anyway, for this week, I decided to use my new, free, cookbook, Tyler Florence: Stirring the Pot which I won just for participating in TFF. I didn’t have to go far (it was the third recipe in the book) to find Slow-Roasted Beef Ribs with Mushroom Stroganoff. I paused for awhile at Bacon-Wrapped Roast Beef with Yorkshire Pudding and Gravy, so expect to see that in the near future.
This was my first time making short ribs. I really wanted to braise them, but I decided to give slow roasting a try. I don’t believe that my short ribs had as much meat on them as most do. So, they probably should have not roasted for the full 2 1/2 hours, but since I had no experience to back up my thinking, I left them in the whole time. They were a little dry. However, the unbelievably flavorful brown crust that formed on them was amazing. So, I think it was a fair trade. The next day, I shredded the leftover meat and stirred it into the mushroom stroganoff and moistened it with a little beef stock, heated it up, and it was possibly even better than the first day.
Slow-Roasted Beef Ribs with Mushroom Stroganoff
Serves 6 to 8
3 pounds beef short ribs, cut into 2 ribs apiece
Kosher salt, fresh ground black pepper, Extra-virgin olive oil
2 cups sliced shite button mushrooms
2 cloves garlic, peeled and minced
1/2 cup chopped shallots
1/4 cup cognac
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 of fresh parsley for garnish
Preheat oven to 300. Arrange short ribs on 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.