Beef Short Rib Stroganoff with Buttered Noodles and Lemon Creme Fraiche

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  • Level: Intermediate
  • Total: 2 hr 40 min
  • Active: 1 hr 20 min
  • Yield: 4 servings
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Ingredients

Short Ribs:

3 pounds boneless beef short ribs

Half a 750-millliliter bottle red wine 

3 cloves garlic 

1 carrot, peeled and diced 

1 onion, peeled and diced 

1 sprig fresh thyme 

3 cups orecchiette pasta 

Salt

1/4 pound (1 stick) butter 

Mushroom Puree:

1 pound button mushrooms

1 cup Madeira

1 cup heavy cream 

Mushrooms:

1 pound wild mushrooms

1/4 pound (1 stick) melted butter 

4 sprigs fresh thyme 

Creme Fraiche:

1 cup creme fraiche

1 ounce lemon juice 

Zest of 1 lemon 

Cracked black pepper

Directions

Special equipment:
a pressure cooker; a wood-burning oven
  1. 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.
  2. Boil the orecchiette until tender in salted boiling water. Strain and mount with butter.
  3. 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.
  4. 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.
  5. For the lemon creme fraiche: Combine the creme fraiche, lemon juice, lemon zest and some black pepper.
  6. Sauce the bottom of the plate with the mushroom puree, then top with orecchiette, mushrooms, glazed meat and a dollop of the lemon cream.