Friday, June 3, 2011

Foodie Friday - Ad Hoc Short Rib Stroganoff

I must have short ribs on the brain. When I posted that picture of my other favorite short rib recipe last month, I realized that I had teased you guys about this dish, but never gave you the recipe. Well, better late than never because this one is also ah-mazing. I even forgot a step (the créme fraîche) and it was still rich, flavorful, plate-licking goodness.

Be advised- it is a two day process. And it is definitely a dish that requires you to pay attention to the details, but I still managed to throw it all together (slight aforementioned misstep aside) with a glass of wine in-hand and three girls distracting me. I typically stick to the tried-and-true or recipes that look fairly easy when I know I'm going to be cooking and chatting at the same time, so I'm not sure what I was thinking when I decided to tackle this one but it really wasn't too bad.

Ad Hoc Slow Cooked Short Rib Stroganoff

For the Sauce:
1 pound cremini mushrooms, finely chopped
1 tablespoon unsalted butter
2/3 cup chopped onion
Kosher salt and freshly ground black pepper
3 cups heavy cream
1 sachet of 1 bay leaf, 3 thyme sprigs, 10 peppercorns
1/3 cup créme fraîche

For the Mushrooms:
4 tablespoons unsalted butter
2 tablespoons canola oil (I think I used olive... such a rebel, I know!)
1 pound cremini mushrooms sliced 1/4 inch thick
Kosher salt and freshly ground pepper

Putting it All Together:
Braised beef short ribs, chilled
2 tablespoons unsalted butter at room temperature
Coarsely chopped flat leaf parsley
Gray salt or coarse sea salt

  1. First, braise your short ribs the day before.  Here is a good recipe. Refrigerate over night. Or if you are like me and forget to do it the night before, you can stick them in a crock-pot that morning and come home to slow cooked short ribs just in time to start cooking the rest of it. 
    1. Melt the butter in a medium saucepan over medium heat. Add the onion and cook until translucent, about 5 minutes. Season with salt and pepper. 
    2. Add the finely chopped mushrooms, increase the heat to medium-high and cook, stirring occasionally, until the liquid has evaporated, about 10-15 minutes.
    3. Pour in the cream, add the herb-y sachet and bring to a boil. 
    4. Reduce to a medium-low and simmer until the cream is reduced by about one-third, about 35 minutes.
    5. Meanwhile, heat a large frying pan over medium-heat and add the butter and oil. 
    6. Add the mushrooms, season with salt and pepper and brown without stirring for about 3 minutes. Flip and brown, about 1-2 minutes.
    7. When the cream has thickened, discard the sachet, and strain the mushroom bits out*. 
    8. Heat the sauce on medium low heat, stir in the créme fraîche and add 3/4 of the sautéed mushrooms. Keep the sauce warm over very low heat. It will be very thick.
    9. Bring a giant pot of salted water to boil.
    10. Heat the oven to 350˚F. Cut the chilled short ribs into 2-inch cubes and brown in an oven safe pan, presentation-side down for about 2 minutes, flip and then transfer to the oven and heat for about 10 minutes.
    11. Cook the pappardelle according to package directions, reserve a cup of the cooking water and drain. Toss the pasta with butter and sauce. If the sauce seems too thick, add some cooking water to thin.
    12. Arrange pasta on a platter and top with the remaining 1/4 sauteed mushrooms, browned short ribs, flat leaf parsley and salt.
    *The only change I made to this is that I didn't have one of these fancy "sachet" things. I know, my kitchen is stocked with an escargot dish but not a sachet. SO, while this may not be advised, I just threw the thyme, bay leaf, and peppercorns right in the pot. I picked out the thyme and bay leaf. And then instead of straining out the mushrooms, I immersion blended the whole thing (peppercorns included) at the end. 

    Voila!  Make this tonight! Or tomorrow since you have to braise the short ribs and what-not. Or maybe in the fall since it's not exactly bikini friendly. But whatever you do, at least save this recipe to make sometime

    You won't be disappointed, pinky swear.

    1 comment:

    Ryan K said...

    This looks so GOOD! I think I'll try it this weekend. Thank you.