Beef Stroganoff with Buttered Noodles

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I have made this dish quite a few times, I even made it for a dinner party, my friends were in love with the dinner.... Short ribs can be pricey but it is definetly the cut I only use in this. Thanks Tyler!

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Very very good!

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I travel around the country a lot on business and love to visit super markets. One thing I've learned is that cuts of beef vary widly and unless you used a short rib with a lot of fat (it melts during cooking and is what makes a tough cut tender it will be lke shoe leather. Any recipe that calls for "low and slow" cooking needs a cut that is well marbled. I cook short ribs this way regardless of the recipe and have never had them come out less than delicious.

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I thought the sauce was incredible, but the short ribs were horrible. I followed the recipe and cooked them in the oven for 2 1/2 hours. They not only turned to shoe leather, I had to rip them off the bone. I will try another viewers suggestion and try a crock pot for the ribs. Instead of putting the meat on top of the buttered noodles with the sauce I mixed it all together to try and salvage the meat and hopefully moistening it. It was edible but not moist...chewy!

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I have made this dish twice, the first time I cooked the short ribs in the oven, the other time in the crock pot. The meat fell right off cooking it in the crock pot. My family loved it. I added peas to the dish. Thanks Tyler.

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I didn't have time to bake the short ribs so I substituted one pound of sliced flat iron steak. I sauted the steak in the same spices as what is called for on the short ribs. It was incredible!

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Tottaly agree with Pam in Pa. Sauce was very tasty and enjoyable. With the "meaty" feel of the cremini's the recipe is saved. After a few bites of the short ribs, they were expedited to the circular file! Ribs never fell off the bone, having to hack them of the bones, and were too chewy and grissly. Definately use another kind of meat, but we have a old fashion recipe more closely following a russian traditional. I see that Tyler has a version "OVER" noodels rather than "WITH", hopefully that is better, but have not tried that version.
Richard Nimms
Simi Valley,Ca 93065

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Disappointed for once, in Tyler's short rib recipe. What is missing is Tyler has TWO recipes for the same thing. DELETE THE RECIPE THAT CALLS FOR 2 1/2 HOURS COOKING TIME. THERE IS ANOTHER RECIPE THAT CALLS FOR 3 HOURS, BRAISING THE BEEF IN BEEF STOCK. I DID THE SHORT RIBS THAT YOU BAKE FOR 2 HOURS. TOTAL DISASTER WITH THE BEEF. I AGREE WITH ANOTHER REVIEWER - SHORT RIBS ARE EXPENSIVE AND TOUGH, WHEN BAKED IN THE OVEN!! I USUALLY RATE TYLER A 5 BUT THE RIBS WERE TOUGH MEAT, AND ALL BONE! THEY SHOULD BE BRAISED.

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First time my husband and I have had short ribs. Meat never did fall off the bone even after roasting more then 3 hours. Stronganoff sauce was better

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I watched the show and this looked very good. We love short ribs and they are an expensive treat. I thought to myself,"Why isn't he adding any liquid and covering them? Won't they be dry and tough?" I trusted Tyler too much and went with his way and although they were tasty and still quite edible, they were no where near as good as my own recipe, and very dry. Had to work at them with a steak knife, which normally we have them very fork tender. Sauce seemed a little thin and to my taste a bit bland. I think I will return to my mom's stroganoff recipe, braising the beef in bouillon for tenderness and flavor. Oddly, when I returned and did a search to rate this recipe, I got a different stroganoff recipe from Tyler that was much more
old fashioned" and just like mom would make. Always go with your guts I guess.