Beef Stroganoff with Buttered Noodles

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I'm a moderatly advanced cook, and this is a time intensive recipe, but worth every second. This is delicious, wonderful comfort food. Mine was a little "soupy" at the end, and I did have to add a little slurry to thicken it up. The meat was tender and delicious, the sauce was smooth and velvety. This is definitely a keeper.
I would use a little less beef broth next time, maybe a full cup of sour cream. I like carrots, so I left them instead of straining them out, nice rustic cuts of carrot only added to the flavor.
Didn't have cognac, I used 1 Tbsp. of apple juice mixed with 1 Tbsp. of apple cider vinegar. I also didn't have fresh thyme, so I used just a tiny pinch (1/2 tsp. dried crushed thyme in the broth. The flavor was definitely there and it smelled wonderful cooking in my house, filling my house with wonderful aromas.
I think next time I make it I'll make my own noodles instead of using store bought.

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i was just a tad bit reluctant to bake short ribs in an oven at 300 for 2.5 hours straight, so i had to go with what i know.

i baked the ribs for an hour at 300 (as the recipe suggests and then transferred them to a baking pan bone side down, added a bit of chicken broth, covered the pan with foil and then put it back in the oven for another 1.5 hours at 300.

went with 1lb of mushrooms... half button, half crimini. mostly only because i don't have a pan big enough for 3lbs of mushrooms and, as much as i like mushrooms, it does seem a little excessive.

cognac i'm sure would be good, but i didn't have any and just used a bit of white wine (pinot grigio instead.

in the end, my wife and i couldn't have been happier with the way it turned out, borrowing from this recipe as a bit of a foundation.

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I wasn't sure about "roasting" short ribs, I made the garlic paste but then braised them in enough beef broth to cover the meat. They were falling apart and already separated from the bones by the end of the 2 1/2 hours. I also didn't have any cognac (which I don't like anyway so I deglazed the pan with a little beef broth. I then added the meat and noodles to the sauce. Also, I used just one small package of crimini mushrooms - the amount called for is way too much! Egg noodles never turn out very well so I made pasta that looks like egg noodles. It turned out really good!!!

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Daddy,

I don't know how much cooking experience you have, but have no fear about not braising the ribs. They will be tender. After all do they braise briskets or pork shoulders for BBQ. No they just cook it low and slow. So instead of 6-8 hours at 220-250 F, 3 1/2 hours at 300F will work just fine. It's all about heat and time.

Please I am not talking down to you, just trying to answer your question.

John

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This Show was aired today on my cable. I watched but got called away to the phone until almost the very end. I thought certain that I could smell the ribs cooking!
So I go on-line and find this recipe and 43 comments posted about it. Some rating it as 5 stars yet changing almost all the components including the meat! That always makes me laugh out loud! Then there are reviewers who claim that the ribs were ruined after baking them for 3+1/2 hours as specified in the on-line recipe.
After reading all the reviews and comments about this dish I am still undecided. Do I tempt fate and risk ruining the ribs without a braise or do I follow Tyler's direction and go straight to the oven after the rub?
I'll let you all know soon. Thanks very mich for all the great suggestions, but, please, do not rate a recipe as 5 stars that you haven't even tried! If you change the recipe great, but specify that you are rating your recipe and not Tyler's. It's the right thing to do! IMO!

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I thought the short ribs were absolutly awsome, but the rest not so great!

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Made this over the weekend for a dinner party -- probably broke a rule by making something new without testing it first, but after reading the reviews, I decided the risk was low. It was absolutely delicious and easy to make. The recipe is a keeper. I will add more meat next time - it really shrinks during the long, slow cooking and I also added 8oz of sour cream to make the gravy a little thinker. My husband and guests were truly impressed with the dish! Thanks,Tyler.

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I love Tyler, I havent yet made a recipie of his that was less than fantastic. I love this recipie, it really is fool proof. I don't eat mushrooms so I left those out added more carrots because I needed something in it but the rest is exactly as the recipie states.. I've made this for dinner parties so often and everyone always raves. Tyler you are awesome!

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As with all of Tyler's recipes, it is a lot of food so we just reduced the quantity. Also, cooked the ribs uncovered for 30 minutes then finished with a reduced temp covered to oven braise to make sure they were falling apart tender. Replaced alcohol with stock. This was a different take on stroganoff. Very good. Will make many times, I'm sure.

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I made this last night and it was a real hit. The only thing I changed was that I put the short ribs in a hot oven (425? and immediately turned the heat down to 250?. I cooked them for 5 hours and they were soft and juicy. Also, I left out the cognac because I don't have any and it was still really good.